$5/each
Shrimp Tempura Skewers with Red Chili Aioli
Maine Crab cakes with Serrano chili aioli
Wild Mushroom and Fontina Fritter
Ratatouille Tartlet with Goat Cheese Fondu
Black Angus Steak Tartare with Dijon Cream
Marinated Lamb Skewers with Mint Yoghurt
Chicken Skewers with Plum Glaze
Carpaccio rolls
Parmesan tuile with whipped goat cheese
Mille foglie stuffed with goat cheese, mushroom and spinach
Spanakopita (spinach, feta, chopped eggs in phyllo pastry)

Executive Chef Faro Chiniforoush
Chef de Cuisine David Kemp
Sous Chef David Junek
Pastry Chef Nicolas Petit