Chef Ashok Nageswaran

Slider Station: mini vegetarian sliders alongside meat options

Assortment of Sushi Rolls

Caprese Skewers: Skewer cherry tomatoes, fresh mozzarella balls, and basil leaves for a simple yet elegant appetizer. Drizzle with balsamic glaze for extra flavor

Taco Bar: Set up a taco bar with options like seasoned black beans, grilled vegetables, tofu or tempeh, salsa, guacamole, cheese, lettuce, and tortillas

Vegetarian Spring Rolls: ( Serve with a side of peanut or hoisin dipping sauce

Spinach and Feta Spanakopita Triangles: Flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, onions, and herbs

Mediterranean Mezze Platter: Arrange a variety of small plates including hummus, tzatziki, stuffed grape leaves, olives, falafel, pita bread, and roasted vegetables. For vegetarians, you can focus more on the veggie options like hummus, falafel, and roasted vegetables

Egetarian Bruschetta: Sliced baguette topped with a variety of toppings such as diced tomatoes, basil, mozzarella, roasted bell peppers, or olive tapenade

Falafel with Tahini Sauce: Crispy chickpea falafel served with a creamy tahini sauce and a side of tabbouleh salad

Vegetarian Samosas: Crispy pastry filled with spiced potatoes, peas, and onions, served with mint chutney or tamarind sauce

Vegetable Tempura: Assorted vegetables such as bell peppers, sweet potatoes, zucchini, and broccoli battered and fried until crispy, served with tempura dipping sauce

Quinoa Salad Cups: Mini cups filled with a refreshing quinoa salad mixed with diced vegetables, herbs, and a lemon vinaigrette

Patatas Bravas (Spain): Crispy fried potatoes served with a spicy tomato sauce and aioli

Gyoza (Japan): Pan-fried dumplings filled with ground meat or vegetables, served with a soy-based dipping sauce

Empanadas ( chicken / beef)

Spanish Croquettes with garlic aioli

Baked Mini Lasganae

Chicken Satay Skewers: Grilled chicken skewers marinated in a blend of coconut milk, soy sauce, ginger, and spices, served with peanut sauce for dipping

Chicken Quesadillas: Flour tortillas filled with grilled chicken, cheese, sautéed onions, and bell peppers, served with salsa and sour cream

Apple tartlets with caramel sauce

Caramel Flan with Caramel Sauce

Coconut and Passion Fruit Panna Cotta:

Cheese Cake Chocolate / Flavors

Cajun Shrimp Remoulade Succulent shrimp seasoned with Cajun spices, served with a tangy remoulade sauce

Caribbean Pumpkin Soup A flavorful and creamy pumpkin soup infused with Caribbean spices like thyme and scallions

Mardi Gras Salad A vibrant salad with mixed greens, tropical fruits, and a zesty vinaigrette, capturing the festive spirit of Mardi Gras

Crawfish Etouffee Bruschetta Sautéed crawfish in a rich etouffee sauce served over toasted French bread, combining the flavors of New Orleans with a touch of elegance

Coconut Callaloo Soup A velvety soup made with callaloo (leafy greens), coconut milk, and Caribbean spices for a comforting and exotic start

Creole Caesar Salad A twist on the classic Caesar salad with Creole-spiced croutons, blackened shrimp, and a zesty remoulade dressing

Shrimp and Andouille Sausage Gumbo A rich and hearty gumbo featuring shrimp, andouille sausage, okra, and traditional Creole spices

Caribbean Jerk Gumbo A fusion gumbo with a Caribbean twist, featuring jerk-seasoned chicken, smoked sausage, and okra served over rice

Amaican Pepper Pot Soup A spicy and flavorful soup made with callaloo, okra, peppered beef, and Caribbean spices, offering a taste of Jamaican cuisine

Mango Avocado Creole Salad A refreshing salad with a mix of mango, avocado, tomatoes, and Cajun-spiced vinaigrette, creating a fusion of tropical and Creole flavors

Jerk Chicken and Andouille Sausage Jambalaya A fusion dish combining the bold flavors of Jamaican jerk chicken with the hearty goodness of New Orleans-style andouille sausage jambalaya

Blackened Red Snapper with Plantain Puree Red snapper fillets blackened with Cajun spices, served on a bed of plantain puree, capturing the essence of both cuisines

Bananas Foster Cheesecake Creamy cheesecake topped with caramelized bananas and a decadent rum-infused sauce, inspired by the classic New Orleans dessert

Beignets with Tropical Fruit Salsa Light and fluffy beignets dusted with powdered sugar, accompanied by a refreshing tropical fruit salsa for a sweet ending

Avocado Bhel Tartare ( Avocado, pico, puffed rice, spicy sauces, yoghurt drizzle)

Veg Biryani Balls with truffle tomato cream sauce

Carribean Patty stuffed with hibiscus flower and mushroom mixture with Jerk seasoning sauce

Jackfruit cutlets with gold leaves and micro greens and truffle sauce

Banana Steam and Hearts of Palm Ceviche with Mango, avacado, pico. and Cilantro

Kafir Lime Rasam Shots ( Lemon grass and kafir lime flavored tomato broth)

Veg tempura with thai chili sauce on bed of Wasabi spinach tortilla, radish, vegan creama

Cassava Croquettes with remoulade sauce

Fondant Scallop potatoes on bed of tortilla, gun powder and curry leaves dust, micro greens

Truffle-infused White Bean Velouté. (small, velvety soup made with white beans and infused with the rich flavor of truffles. Garnish with chives and a drizzle of truffle oil.)

Potato Cream with Caramelized Leek & Saffron

Carrot Turmeric Soup with Roasted Garbanzos

Seitan Negimaki

Arroz Tikki with chimmichuri sauce

Satay Tofu skewers with teriyaki glaze

Truffle Risotto with Asparagus Spears

A fragrant coconut curry soup with red lentils, flavored with Indian spices like cumin, coriander, and turmeric. Garnished with fresh cilantro

Moroccan Vegetable Tagine with Couscous ( Slow-cooked vegetables in a flavorful Moroccan spice blend, served over fluffy couscous.)

Roasted Butternut Squash and Apple Bisque with Maple Glaze A smooth and comforting bisque featuring the sweetness of roasted butternut squash and apples, finished with a drizzle of maple glaze

C ava t a p i .( eggplant. tomato. capers. szechuan. chili oil. calabrian chiles

Harissa Carrots and Fennel with Lentils

Bottled Biryani with Mint Raita , Crips, Naan

Cauliflower Peri peri, saffron Rice , Chef s special sauce

Green Fried Rice..... zhoug. tofu. fennel. broccoli. red pepper. oyster mushroom

Linguine , Vegan Bolognese, truffle shaves

9 spice flavored Tofu steak on bed of Brocolini, asparagus, coconut creama saffron sauce

Eggplant Neopolitan

Stuffed Smoked Aubergine

Ravioli. pomodoro

French Lavender Crème Brûlée (Dessert) coconut creme

Coconut and Passion Fruit Panna Cotta:

Moroccan Rice pudding with raisins, almond and pistachio dust

Bacon Wrapped Dates

Seared Tuna on Rice Cracker with Wasabi Crema and Pickled Onion,

Crab Hushpuppies with Zesty Tartare,

British Sausage Rolls with Tangy Tomato Chutney,

Port Wine Chicken Liver Mousse with Crostini and Fig Preserves,

Artichoke and Spinach dip stuffed Mushrooms

Grilled Shrimp Cocktail with Shallot Creme Sauce

Shaved Brussel Sprouts, Kale, Marcona Almonds, Shaved Mancego Cheese, Spring Onion, Slivered Jalapeños, Dried Apricot with Red Wine Vinaigrette

Sides Goat Cheese Whipped Potatoes, Potatoes Gratin, Duck Fat Roasted Potatoes, Truffle Parmesan Risotto, Lobster Mac ’n Cheese, Truffle Mac ’n Cheese

Sides Grilled Jumbo Asparagus with Charred Lemon and Olive Oil, Broccolini with Roasted Garlic and Aleppo Pepper, Sautéed French Green Bean with Shallots, Creamed Garlicky Spinach, Sautéed Wild Mushroom Medley

Filet Mignon: Bernaise, Brandy Peppercorn Cream, Blue Cheese Crema

Seared Ribeyes with Chimmichurri

Cardamom and Clove Molten Chocolate cakes with Vanilla Bean Ice Cream,

Brioche Bread Pudding with Bourbon Caramel Sauce,

Vanilla Creme Brûlée,

Chocolate Soufflé,

Individual Pavlova with Fresh Berries, Hazelnut Chocolate Mousse,

Red Fruits salad, Mixed Crispy Leaves, Roasted Sweet Potato, Beetroot, Strawberries, Blueberries, Red Currant, Pumpkin Seeds, Chia Seeds, Mint Leaves, Red Fruits Vinaigrette

Gazpacho, Cold Tomato Soup, Cucumber, Onion, Bell Peppers, Oregano, Garlic, Vinegar, and Virgin Olive Oil

Shrimp Cocktail , Prawns with Lime Juice, Red Onion, Red Chili, Fresh Mango, Fresh Coriander, Cocktail Sauce

Grilled Octopus Roasted Grilled Octopus with Lemon Emulsion and the Garden

Marinated Anchovies Fresh Marinated Anchovies on a Brown Bread Toast with Grilled Bell Peppers

Mediterranean Crispy Pork Belly* P G Oven Roasted Pork Belly on a Bed of Bulgur and Pear Citrus Compote

Truffled Grass-fed Beef Carpaccio Australian Beef with Rocket Leaves, Rock Salt, Black Fresh Truffle, and Truffle Oil

Arancini with house made truffle tomato cream sauce

Mediterranean White Fish Fillet Oven Baked White Fish Fillet, Covered with Mediterranean Juice Salsa on a Bed of Sautéed Spinach

Lobster Thermidor Oven Gratinated Whole Lobster Thermidor

Ravioli of Spinach and Ricotta Cheese V G Ravioli Served with Mediterranean Tomato Sauce

Portuguese Style Octopus Rice (Serves Two)* S Mediterranean Dish Served with Rice, Octopus, Tri-coloured Bell Peppers, Chopped Coriander

Surf and Turf Beef Tenderloin, Sliced Lobster, Wine Tomatoes, Pumpkin Pure with Seasonal Sautéed Vegetables and Red Wine Jus

Duck Leg Confit Slow Cooked Confit Cooked Duck Leg in Olive Oil and Mediterranean Herbs with a Ragout of Three Beans

Pistachio Crusted Lamb Loin N G Braised Lamb Loin with a Crust of Pistachio Served with Q'Nelle of Mashed Sweet Potato and Seasonal Sautéed Vegetables

Sides -Creamy Mashed Potatoes, Butter and Cream V Mediterranean Tomato Salad V Grilled Mixed Seasonal Vegetables V Roasted Pumpkin V Oven Roasted Baby Potatoes* V Mashed Sweet Potato* V Creamy Spinach Purée* V

Poached Pear in Red Wine A Slow-cooked Pear in Red Wine with Vanilla Parfait and Porto Reduction

Date and Walnut Tart Dates and Walnuts Crumble Tart with Vanilla Ice Cream

Home made ice creams/ sorbets/

Mediterranean Pasta Salad (Pasta, Parmesan, cured ham, arugula, tomatoes, and peppers or Grilled Aubergine with Garlic Rouille

Steamed mussels with shrimp and Garlic bread or Creamed salt cod bruschetta with tappenade anchovies

Garbanzo soup in a meaty broth with tomatoes, herbs and spices

Pasta (Mediterranean Padrón peppers give this pasta dish a delicious Iberian twist. Chili, rosemary, and thyme add a pleasantly earthy finishing note)

Dolma with Roasted Red pepper Hummus

Scallop on a bed of Moroccan Cous Cous with saffron broth

Lentil Soup with a waffle crust

Mediterranean Greek Salad or Tangelo Salad with Shrimp Crostini

Tabbouleh - Med Salad , Bulgur wheat, tomatoes, parsley, onions

Falafel with Tzatziki Sauce

Lamb and Egg Plant Soup or chick pea, lentil, Bean soup

Spicy Falafel on bed of Pita Bread with trio of Hummus or spicy potato and coriander salad

Orange, date , almond salad

Roasted Lamb Fillets on a bed of sweet potatoes and mushroom glaze

Paella Andaluza or Chicken Kebabos with Saffron Pilaf

Mediterranean Platter ( Grilled Fatoush wrap, Chicken,Fish , Saffron Pialf, Baba Ghanoush)

Mediterranean Pasta with artichokes, sundried tomatoes, olives, with feta cream sauce

Spicy Tomato Coriander Prawns

Chicken Piccata with Creamy Sauce / Lemon / Capers

Mediterranean Lamb Shanks with Rosemary / Thyme with Moroccan Couscous

Chicken Tagine with Dates & Honey or Duck Breast with Pistachio seasoning

Marinated Herbed whole Fish on bed of tomatoes/ artichokes / Olives

Lamb and Chickpea Casserole or Braised chicken in tomato sauce

Pan de Tres Leches Topped with a Chianti Cinnamon Syrup

Rice Pudding with Almonds and Raisins

Pear and Cashew pudding or Rice pudding with. Dry fruits

Brazilian Lamb Stew with Cheese bread

Brazilian Lamb Stew with Pao de Quejo

SOPA DE CALABASA MOSCADA ( Butternut squash soup with crema mexicana & pumpkin seeds)

Peruvian Ensalada de pallares (Traditional Peruvian salad prepared with a combination of Lima beans, white vinegar, lime juice, oregano, black pepper, chili peppers, onions, tomatoes, and cilantro) can be customized

Palm Salad - a salad made with hearts of palm, avocado, tomatoes, onions, and a citrus vinaigrette

Peruvian Shrimp Ceviche with Mango, Jalapeno, Tasted, Cilantro

TUNA TOWER, MANGO AND AVOCADO (Tuna tower with mango and avocado)

From Bolivia – Saltena ( Baked Empanadas with Beef , chicken, Olives, Raisins and potatoes)

El Salvador – Papusas ( Salvadorean flatbread is stuffed with cheese or refried beans and served with a cabbage relish called curtido )

Anticuchos de Carne – South American Street food ( grilled Beef Kabobs with sauces)

Encebollado (Boiled cassava is combined with fish, pickled onions, lime, and tomatoes to make this cozy yet refreshing Ecuadorian coastal stew

Milanesa napolitana is a variation on the breaded fried steak alled milanesa that is popular in Argentina and Uruguay

Baja striped bass | sunchoke coconut milk velouté, grilled broccolini, sunflower-almond-currant crumble, blackberries

Pollo a la Brasa (Peruvian Roasted Chicken with Yellow Potatoes , Rice)

The lomo saltado ( Rib-eye cooked in a veal stock- and soy-based sauce and served alongside red onion, tomato, beef tallow potatoes, garlic rice and a soft-boiled egg

Vegetarian option available and can be customized

Pots de creme or Chocolate Souflee

Caramel Flan with Caramel Sauce

Dulce leche Mousse

Quesillo: Venezuela ( Venezuelan version of Flan with caramel sauce)

Cheese Cake Chocolate / Flavors

Eggplant Parmesan Layered with tomato sauce and Mozzarella cheese

Truffle Bruschetta ( Fresh tomatoes, Basil, Olive oil )

Italian Wedding Soup

Italian Cioppino ( Sea food soup in a flavorful tomato broth)

Beef Carpaccio Parmigiano cheese, arugula, truffle vinaigrette

Caprese Salad ( Tri color tomatoes, fresh mozzarella cheese, Basil, Olive oil on basil pesto

Arancini with house made truffle tomato cream sauce

Meat balls with Tomato sauce , Herbs

Linguine Mare White wine, chopped clams, lobster, shrimp,scallops

Spaghetti Lobster Maine Lobster, mushrooms, sherry cream

Gnocchi Zesty tomato sauce, arugula, fresh mozzarella

Scallops Sicilian spice, white wine, mushroom, tomato, basil

Seabass Herb encrusted, asparagus risotto, aged balsamic

Saltimbocca Lightly floured and pan seared, baked with imported Prosciutto and Fontina cheese in a white wine sage sauce

Piccata Sautéed wild mushrooms and capers in a white wine, lemon-butter sauce

Marsala Sautéed wild mushrooms, caramelized onions, and bell peppers in a Marsala wine sauce

Veal Chop Veal breaded chargrilled, baked prosciutto and mozzarella cheese, Finished with a white wine sage sauce

Filet Mignon mashed potatoes, wine reduction, Asparagus and glazed carrots

Creme Brûlée with Berries

Tiramaisu

Death by Chocolate with Gelato