The Grub

• Rosemary focaccia with Maldon sea salt and Spanish olive oil (V)
• Dip cubed: red pepper hummus, spinach and artichoke dip and whipped feta and goat cheese dip with corn chips (GFO)(V)
• Whipped feta and goat cheese dip with crudites and crostini  (V) (GFO)
• Goat cheese stuffed dates wrapped in prosciutto (GF)
• Roasted red pepper hummus with crudite and crostini (V) (GFO)
• Spinach and artichoke dip with corn tortilla chips (V) (GF)
• Bruschetta with Roma tomatoes, mozzarella, balsamic glaze and pesto olive oil (V)
• Burrata with pesto, tomatoes, pine nuts, balsamic glaze and  crostini (V)

Salads

• Mediterranean quinoa salad with pine nuts, feta and lemon vinaigrette (V) (GF)
• The BEST Waldorf chicken salad with grapes and brie (GF)
• Greek salad with wedged tomatoes, cucumber, kalamata olives and Greek feta (GF) (V)

Small Plates/Tapas

• Charcuterie boards with meats, cheeses, olives, grapes and nuts (GF)
• Prosciutto cotto sandwich with fresh mozzarella, roasted red peppers and pesto on focaccia
• Italian beef and pork meatballs on polenta with house made marinara, ricotta and Parmesan crisp
• Beef short ribs on polenta in red wine reduction with agave glazed carrots (GFO)
• Sesame crusted, seared Ahi tuna in soy marinade, citrus carrots & cilantro

Flatbreads

• Apple, Brie and Prosciutto cotto 
• Smoked salmon and herbed goat cheese 
• Chicken pesto with Roma tomatoes and fresh mozzarella
• Margarita: tomato, mozzarella and basil