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*Sample Menu from 2018

Southeast Asian

Poached Lemongrass Salmon, Barbecue Hoisin Chicken (Sauced Served on the Side)

Lo Mein Salad with Shiitake Mushrooms, Vietnamese Lime Slaw

Mesclun Field Greens and Fresh Asian Herbs in Thai Vinaigrette

Grilled Tofu

with Chimichurri Sauce (VG, GF)

Mezze Platter

A Selection of Middle Eastern Spreads including

Chick Pea Hummus, Red Pepper Hummus, Tabbouleh, Marinated Feta

Accompanied with Grilled Flatbreads, Crudité and Olives

Vegetarian Pin Wheels

Garlic and White Bean Spread, Baby Spinach, Peppers, Olive Tapenade (VG)

Edamame Hummus, Bean Sprouts, English Cucumber, Shredded Carrot, Cilantro (VG)

Asparagus, Sweet Peppers, Garlic and Herb Cheese Spread

~Vegetables and Salads~

  • Grilled Vegetables and Mushrooms, Fresh Mozzarella, Tomato, and Grilled Romaine Penne Salad
  • Antipasto Vegetables, White Bean Salad, Sliced Focaccia
  • Assorted Pickled Vegetables (VG, GF) (Carrots, Cucumbers, Onions, Sweet Peppers)
  • Farro and Marinated Artichoke Salad (VG) (Slow Roasted Tomato, Red Onion, EVOO, Italian Parsley)
  • Broccoli Rabe Panzanella (VG)
  • Fresh Mozzarella, Toasted Multigrain Baguette, Roasted Tomato Vinaigrette

~Dessert and Coffee~

  • Sliced Fruit Platter
  • Bowls of Fresh Strawberries
  • Strawberry Shortcake Bar (Buttermilk Biscuits, Strawberry Sauce, Chocolate Ganache, Almonds)
  • Mini Spring Tartlets (Lemon, Pecan, Mini Berry, Apple Cranberry)
  • French Brewed Coffee, Tea and Decaf


VG- Vegan

GF- Gluten Free