Chef Meg Miller

Asian Chopped Salad with Purple Cabbage, Romaine, Toasted Crushed Almonds, Edamame and Carrot Ginger Dressing

Fried Age Dashi Tofu in Tsuyu Broth with Grated Ginger and Scallions

Springs Rolls with Sweet and Spicy Dipping Sauce

Wok Fried Spicy Garlic Soy Edamame

Chicken Yakitori with Soy Dipping Sauce

Sesame Peanut Noodles with Black Sesame Seeds

Shrimp or Pork Dumplings in Spicy Chile Oil with Scallions

Miso Sake Glazed Cod with Sesame Ginger Sugar Snap Peas, Bok Choy & Garlic Fried Rice

Sweet and Spicy Thai Chicken with Sauteed Spinach & Bok Choy

Vietnamese Caramel Pork with Chiles, Garlicky Broccolini and Nuoc Cham Cucumber Salad

Seared Steak and Vegetable Stir Fry with Jasmine Rice

Salmon Teriyaki with Stir Fried Vegetable Noodles

Thai Rice Pudding with Mango & Toasted Coconut

Assorted Mochi Tasting Board

Coconut Custard with Lychee Compote

Nashville Chopped Salad with Watermelon Radish, Cherries, Candied Pecans & Shaved Sharp Cheddar with Herb Vinaigrette

Shredded Brussel Sprouts Salad, Red Grapes, Shaved Manchego, Crushed Marcona Almonds with Meyer Lemon Vinaigrette

Heirloom Tomatoes, Golden Beets and Burrata Salad with Bloomsbury Farms Basil & Crushed Pistachio Oil

Southern Meat & Cheese Plate with Nuts, Crostini, Honey, Jam, Whole Grain Mustard & Pickles

Spiced Shrimp Cornmeal Fritters with Mango Chili Dipping Sauce

Herbed Slow Roasted Wild Salmon with Bright + Tangy Herb Sauce with 3 Cheese Stone Ground Grits with Fresh Thyme & Fleur de Sel

Nashville Crispy Hot Honey Chicken with Pickled Watermelon Radish & Local Micro-greens and Sauteed Applewood Bacon Collard Greens

Seared Skirt Steak or Grilled Tofu with Smoky Red Pepper Romesco Sauce & Garlicky Broccolini with Almond Salumera

Banana Pudding Cake with Salted Caramel Sauce

Peach Cobbler Melba with Almond Brittle Ice Cream & Raspberry Sauce

Farm Fresh Strawberry Shortcake with Whipped Cream

Smoked Salmon Canapes, Creme Fraiche, Chives

Cheese Gourges with Shaved Ham & Fig Jam

Seasonal Vegetable Soup with 3 Herb Pistou

Alsatian Tart with Caramelized Onions, Fresh Herbs and Gruyere

Provencal Socca (Crispy Flatbread) with Mixed Olive Tapenade

French Market Salad with Beets, Walnuts & Tarragon Vinaigrette and Broiled Goat Cheese Crostini

Parisian Bistro Salad with Haricot Vert (Green Beans), Shaved Radish, Olives, and Egg

Individual Cheese Plate with Fruit & Baguette

Pan Seared Salmon with Whole Grain Mustard Cream Sauce with Pancetta, Lentils, Carrots & Garlicky Spinach

Classic Braised Chicken Coq Au Vin with Carrots, Pearl Onions, Bacon, and Potatoes

Steak Au Poivre with Cognac Peppercorn Sauce and Roasted Vegetable Tian & Pomme Puree

Bouillabaisse (Provencal Style Fish & Shellfish Stew) served with Warm Baguette Toast Points

Bruleed French Apple Tart with Vanilla Bean Pastry Cream

Poached Pears Helene Crepes with Dark Chocolate & Toasted Hazelnuts

Profiteroles With Vanilla Bean Ice Cream and Warm Chocolate Sauce

Caprese Salad with Burrata, Tomatoes, Basil & Balsamic Reduction

Baby Greens, Artichoke, Shaved Fennel, Citrus, Olive Oil Fried Breadcrumbs & Lemon Vinagrette

Cantaloupe Melon Salad with Prosciutto di Parma, Olive Oil and Mint

Italian Meatballs over Creamy Polenta

Rigatoni with Spicy Crumbled Italian Sausage and Broccoli Rabe

Summer Pasta Primavera with 3 Herb Pesto

Classic Pasta Bolognese with Creamy Bechamel Sauce

Sicilian Shrimp with Njuda, Calabrian Chiles and Spinach served with warm Italian Rustic Loaf Bread

Grilled Tagilata Steak with an Italian Salsa Verde and Arugula, Shaved Parmesan Reggiano, & Lemon

Chicken Scallopine with a Lemon Caper Sauce, Roasted Rosemary Potatoes and Garlicky Greens

Crispy Pork Cutlets 'Milanese' with Tri Color Salad & Garlic Roasted Tomatoes

Assorted Mini Italian Dessert Board (Italian Cookies, Bars, Chocolates, Cake etc)

Classic Italian Tiramisu

Hazelnut Cheesecake with Chocolate Nutella Ganache

White Fish Ceviche, Avocado, Citrus, Cilantro served with Plantain Chips

Guacamole Trio (Traditional, Seasonal, Toasted Spiced Pepitas) with Fresh Tortilla Chips

Piri Piri Meatballs

Baja Shrimp Taco Bites with Chipotle Crema and Pickled Red Onions

Grilled Skirt Steak with 3 Herb Chimmichurri Sauce, Yucca and Spicy Corn Fritters

Citrus Marinated Cuban Pork with Spicy Rice and Black Beans

Brazilian Moqueca with Coconut Rice and Fresh Herbs

Peruvian Roast Chicken with Aji Amarillo Sauce, Garlicky Greens and Pickled Slaw

Passion Fruit Pudding

Mango & Guava Cheesecake

Dulce de Leche Cake

Assorted Mini Latin Desserts Board

Summer Squash and Zucchini Carpaccio with Sizzled Mint & Pine Nut Vinaigrette

Shrimp Saganaki (Feta, Herbs & Tomatoes) & Warm Pita Bread

Slow Roasted Rosemary Lamb with Crispy Lemon Potatoes and Sauteed Greens

Fig Phyllo Tart

Grilled Peaches, Burrata and Crushed Pistachio Oil

California Chopped Salad with Watermelon Radish, Cherries, Marcona Almonds & Avocado with Herb Vinaigrette

Bruschetta with Smashed Fava Beans, Shaved Country Ham & Balsamic Fig Glaze

Baby Greens, Artichoke, Citrus, Olive Oil Fried Breadcrumbs & Lemon Vinaigrette

Charcuterie & Cheese Plate with Nuts, Crostini, Honey, Jam, Olives & Fruit

Asparagus Risotto with Pancetta and Shaved Pecorino

Sauteed Spiced Shrimp with Tomatillo Verde Sauce

Assorted Mezze Platter (Grapes Leaves, Smoky Baba Ganoush, Hummus, Warm Pita, Olives, Vegetables)

Halibut, Braised Fennel & Golden Tomatoes served with Crispy Cauliflower, Wilted Arugula & Sultanas

Seared Hanger Steak with Smoky Red Pepper Romesco, Grilled Fingerling Potatoes, Fleur de Sel, and Charred Scallions

Crispy Braised Chicken with Roasted Heirloom Rainbow Carrots, Lacinto Kale and Garlicky Yogurt Sauce

Citrus Marinated Cuban Pork with Dirty Rice, Bacon and Garlicky Sauteed Farmers Market Greens

Pan Seared Salmon with Whole Grain Mustard Cream Sauce with Lardons, Lentils, Carrots & Garlicky Spinach

Strawberry Hibiscus Shortcake with Madagascar Vanilla Bean Cream

Flourless Chocolate Cake with Raspberry Compote

Mixed Berry Cardamom Crumble with Whipped Mascarpone or Gelato