Bouchées & Hors d’œuvres

Cold 

• Artichoke pesto bruschetta (vegan)

• Babaganoush (grilled eggplant caviar with cumin & tahini, served cold) with pita bread (vegan)

• Beef tartar with black garlic mayonnaise & crispy onions

• Beef tataki served in a ponzu sauce with crispy onions & herb pesto

• Blini with local trout gravlax, dill mousse, quail egg

• Mini-brochette with cherry tomato, basil, local Palmito cheese

• Mini-brochette with date, bacon, nut and balsamic reduction

• Mini-brochette with salmon gravlax , goat cheese mousse with everything bagel seasoning & pickled mustard seeds

• Mini-brochette with salami, cherry tomato, local Pacheco cheese

• Mini-brochette with prosciutto, bocconcini, mint, honey

• Crostini with chicken liver mousse, onion jam & Dijon mustard

• Crostini with blue cheese mousseline, honey, grapes, black pepper, tarragon

• Crostini with fresh tomato, garlic & prosciutto

• Crostini with tomato, ricotta, zaatar spices, piment d’Espelette

• Crostini with vegan pâté, seasonal vegetables, lemon vinaigrette (vegan)

• French chicken liver pâté with Cognac & Port, onion jam, toast

• Goat cheese bombon, nuts, local honey gel

• Hummus dip, pita bread (vegan)

• Patacón (fried green plantain) topped with palmfruit mousse & tangy pickled palmfruit

• Parmesan & olive cake, served with parmesan mousse & kalamata olive crumble

• Quail egg mimosa, saffron mayonnaise, tobiko

• Scandinavian shrimps with light lemon mayonnaise with dill & quail egg

• Spanish potato & egg tortilla served with caramelized onions

• Spring roll (shrimp or vegan) with your choice of peanut saté or sweet & sour sauce

• Toast with local Camembert, apricot, honey & pistachios

• Tuna tartar with mango, sesame & sriracha mayonnaise, served over fried rice paper

• Trout tartar with red onions, capers, fresh herbs & lemon

Warm 

• Chicken & cilantro dumpling, wafu sauce

• Chicken sate, Bangkok Style with peanut sauce

• Costarican halloumi, fresh mango & basil salsa

• Croquette parmesan made with local cheeses, served with grilled tomato sauce

• Falafel brochette with tahini Trina sauce (vegan)

• Feta & spinach spanakopita, romesco sauce

• Focaccia, sundried tomatoes, rosemary, kalamata olives and confeed garlic, served with prosciutto & confeed tomato

• Fried Japanese gyosa (shrimp or pork)erved with light soy-sesame sauce

• Fried yucca balls stuffed with local Palmito cheese, Andaluz mayonnaise

• Fried yucca balls stuffed with pulled pork, Pomodoro sauce

• Korean Chikin, spicy Gochugan sauce, lettuce

• Mini-quiche Lorraine (Bacon, onion, cheese)

• Mini-quiche vegeterian (zucchini, cherry tomatoes, onions, feta cheese, pesto)

• Mini-quiche with smoked salmon and spinach

• Nem (Vietnamese fried roll stuffed with pork, shrimp & shiitake mushrooms) served with nuoc cham sauce

• Seasonal arancino

• Shrimp brochette a la plancha, smoked paprika, persillade

Cold 

• Artichoke pesto bruschetta (vegan)

• Babaganoush (grilled eggplant caviar with cumin & tahini, served cold) with pita bread (vegan)

• Beef tartare, black garlic mayonnaise, crispy onions

• Beef tataki, ponzu sauce, crispy onions, herb pesto

• Blini with local trout gravlax, dill mousse, quail egg

• Brochette with cherry tomato, basil, local Palmito cheese

• Brochette with date, bacon, nuts & balsamic reduction

• Brochette with prosciutto, bocconcini, mint, honey

• Brochette with salami, cherry tomato, local Pacheco cheese

• Bruschetta with ricotta, cherry tomatoes, Espelette pepper, zaatar spices

• Crostini with blue cheese mousseline, honey, grapes, black pepper, tarragon

• Crostini with fresh tomato, garlic, prosciutto

• Crostini with vegan pâté, seasonal vegetables, lemon vinaigrette (vegan)

• French chicken liver pâté with Cognac & Port, onion jam, toast

• Hummus dip, pita bread (vegan)

• Parmesan & olive cake, served with parmesan mousse & kalamata olive crumble

• Patacón (fried green plantain) topped with palmfruit mousse & tangy pickled palmfruit

• Potato crusted tartlet, feta mousse with lemon zest, preserved tomato, grilled peppers

• Scandinavian shrimps with light lemon mayonnaise with dill & quail egg

• Spanish potato & egg tortilla served with caramelized onions

• Spring roll (shrimp or vegan), choice of peanut or sweet & sour sauce

• Stuffed vine leaves (Greek Dolmades) (minimum order of 24) (vegan)

• Toast with Camembert, apricot, honey, pistachios

• Tostada with guacamole, cilantro, pickled red onions

• Tostada with yellowfin tuna, chipotle mayonnaise, creamy avocado-cilantro mousse & pickled red onions

Warm 

• Banh mini

• Chicken sate, Bangkok Style with peanut sauce

• Chicken & cilantro dumpling, wafu sauce

• Costarican halloumi, fresh mango & basil salsa

• Croquette parmesan made with local cheeses, served with grilled tomato sauce

• Falafel brochette, tahini & beet sauce (vegan)

• Feta & spinach fried rolls, romesco sauce

• Focaccia, sundried tomatoes, rosemary, kalamata olives and confeed garlic, served with prosciutto & confeed tomato

• Fried eggplant with ricotta cheese, feta, dukkah spices

• Kimchi gyosas, shiitake, sesame ponzu broth

• Korean Chikin, spicy Gochugan, lettuce

• Mini Costa Rican pork tamal

• Mini fish taco, mango & basil salsa

• Mini-quiche Lorraine (Bacon, onion, cheese)

• Mini-quiche vegeterian (zucchini, cherry tomatoes, onions, feta cheese, pesto)

• Mini-quiche with smoked salmon, & spinach

• Moroccan lamb cigar, harissa sauce (spicy)

• Mushroom bruschetta, garlic, parsley

• Nems (Vietnamese fried rolls stuffed with pork, shrimp, shiitake mushrooms)

• Pissaladière, anchovy & onion tartlet

• Po Pia Tod rolls with sweet & sauce (vegan)

• Ricotta ravioli, creamy saffron sauce, sweet chilli jam

• Shrimp brochette a la plancha, smoked paprika, persillade

• Shrimp brochette, guacamole, saffron mayonnaise

• Root vegetables gnocchi, Caribbean coconut sauce

• Thaï shrimp cake, tartar sauce, jalapeno, mint, cucumber

Verrines 

*Verrines are are 3-bites size appetizers served in a glass & offering an harmony of flavors & textures.

* Minimum order of 12

• Asparagus, fresh cream, lemon, nuts

• Beef tartare, black garlic mayonnaise, crispy onions

• Blue cheese & Mascarpone rillette, apricot, Port infused raisins

• Costarican ceviche, avocado, plantain chips

• Costarican chifrijo (rice, beans, fried pork, pico de gallo, tortilla chips)

• Costarican corn & Itavo flower chowder, spicy popcorn (vegan)

• Crab salad, guacamole, cucumber, shrimp, lemon mayonnaise

• Cucumber & avocado gazpacho (vegan)

• Fish ceviche, coconut milk, passion fruit, ginger

• Green plantain ceviche, curcuma, coconut milk (vegan)

• Mango gaspacho, shrimp, habanero, cilantro

• Moroccan Kefta, trina sauce

• Muhammara (Turkish grilled red peppers & nut dip), pita bread

• Pineapple & palm fruit ceviche, cilantro, yucca chips

• Onion velouté, grilled zucchini, burnt onion powder

• Raïta, celery, sweet potato, ginger, mint, green apple

• Salmon gravlax, fennel, orange, lemon zest

• Spanish roasted tomato gazpacho (vegan)

• Sweet potato gnocchi, coconut milk Caribbean sauce

• Trout tartar with red onions, capers, fresh herbs & lemon

• Tuna tartar with mango, sesame & sriracha mayonnaise and fried rice paper

• Vegetarian chifrijo

• Vichissoise (French leak & potato cream), strawberry, green apple

• Watermelon salad with mint pesto, cucumber, feta cheese

• Yellowfin tuna tartare, sesame, green onions, Sriracha sauce, rice chips.

Mignardises (small desserts)

*Smaller portions, perfect for dessert bar

* Minimum order of 12

• Alfajores (Argentinian dulce de leche & butter cookie)

• Almond & lemon curd cupcake

• Arroz con leche, toasted coconut, orange

• Belgian chocolate & Brandy mousse

• Choco-choco double chocolate brownie, passion fruit mousse

• Dark organic chocolate tartlet

• Ground cherry & saffron tartlet

• Lemon curd tartlet

• Les Éclairs (choice of passion fruit, chocolate or coffee)

• Merveilleux (chocolate & meringue balls)

• Mille-feuille (puff pastry & vanilla custard)

• Opera (chocolate & coffee mousse cake)

• Strawberry tartlet

• Tropical fresh fruit salad, mint

• Verrine with Greek yogurt, marinated strawberry, candied almonds, cracked pepper