Spring

Passed

Crispy goat cheese pillows

with strawberry rhubarb jam

Parsnip vichyssoise sips

with cucumber, fleur de sel + chive oil

Smoked trout salad on Rosemary Gaufrette

with pickled mustard seeds

Radish tea sandwich

with nasturtium butter

Buffet

Poached Salmon

with cucumber dill yogurt + pickled onions on French lentil salad

Shiitake mushroom Gruyere tart

with herb salad

Spring panzanella

with focaccia croutons, baby spinach, english peas, asparagus, spring onions + ramp vinaigrette

Roasted beets

with pistachio mint salsa verde

Blueberry muffins and mini croissants

with butter + Forklift jams

Dessert

Strawberry brown sugar mascarpone tarts

with lavender shortbread crumble

Passed Hors d’Oeuvres

Tuna poke on sticky rice

sesame + wasabi macadamia nuts

Mint and Fava Bean Crostini

ricotta salata

Thai Chicken Salad in Cucumber Cups

sriracha mayo

Candy cane beet chips

eggplant almond crema + beet tartare

Ceviche in Radish Cups

avocado crema

Middle Eastern Station

Beef kofta

labneh + Israeli tomato salad

Chermoula marinated halibut

green garlic zhoug

Spring pea salad

walnuts, dates, pecorino romano + sumac vinaigrette

Roasted carrots

hazelnut dukkah + whipped feta

Slider Station

Seared ahi tuna bao

wasabi mayo + asian slaw

Fried chicken and waffle sliders

cheddar-thyme waffles + spicy honey drizzle

Grilled sirloin sliders

vermont cheddar, caramelized onions + bacon jam

Hoisin five spice tofu banh mi

cucumber, pickled carrots + daikon radish

Fusion Street Food

Indian spiced lamb kebabs

miso-garlic aioli

Cauliflower Shawarma

green harissa

Korean Marinated Pork Tacos

Forklift kimchee

Asian noodles with chili-tahini vinaigrette

topped with Indian crunchies

Passed Desserts

Individual lemon creams

molasses clove cookie crumb, sea salt + basil

Vegan chocolate chip cookie dough balls

Milk Bar Birthday cake truffles

Strawberry Rhubarb lavender popsicles