Hors d’oeuvres
Falafel with Tzaki dipping Sauce
Mushroom Flatbread
crispy Flatbread topped with sauteed wild Mushrooms, Shallots and Leeks
with a light Yogurt drizzle and Scallions
Deviled Eggs
Classic hard Egg halves
topped with Hummus, Olive Tapenade, Pine nuts and Cilantro
Buffet
Mediterranean Tuna Pitas
Mini Pitas topped with fresh Tuna, Hummus, Kalamatas, sauteed red Onion dice,
with a Cilantro chop topper
Couscous with Lemon
Israeli Couscous prepared with Currants, Pine nuts, Scallions and Lemon Zest
Roasted Root Vegetables
Sweet potatoes, Parsnips, Turnips, red Onion wedges, Grape Tomatoes
and earthy Carrots
Roasted Cauliflower
prepared with roasted green Olives, Garbanzo beans and fresh Spinach
spiced with fresh Cumin
Garbanzo Salad
roasted Chick Peas with chunks of Cucumber, Tomato wedges, Scallions,
Mint, Cumin and Cilantro with a drizzle of Olive Oil and Lemon
Roasted Eggplant Salad
prepared with colorful Peppers, red Onions and served with warm Nan
Asparagus Platter
Grilled Asparagus, hard grated Egg, sun dried Tomato slivers, Capers and Balsamic drizzle
Butter Lettuce Salad
Radicchio leaves, Scallions, Raisins, Grape tomatoes, Capers and light Garlic Vinaigrette
Dessert
Sesame topped Cookies
Baklava
Bowls of fresh Berries