Entree Platters

 A poached side of sustainably raised salmon, garnished with cucumber and lemon, served with a refreshing sauce. Choose one:

• Tzatziki yogurt sauce
• Lemon aioli

Fennel pollen rubbed pork loin served with crispy fennel & radish slaw and preserved meyer lemon aioli and three dozen small rolls for making build-your-own sandwiches.

Your choice of meat, fish or vegetable, marinated and grilled, and served with a full-flavored dipping sauce. Choose one per platter:

• Shawarma Tofu with Tahini Lemon Dip $80 (DF, Vegan, EWM)
• Persian lime-curry chicken skewers with garlic yogurt dip $90 (GF, EWM)
• Thai chicken skewers with peanut dip $90 (DF, EWM)
• Ancho Chile & Lime Chicken Skewers with cilantro crema dip $90 (GF, EWM)
• Sesame tofu & marinated shiitake skewers with miso dip $80 (DF, Vegan, EWM)
• Grilled salmon skewers with za'atar yogurt dip $130 (GF, EWM)

Filets of sustainably raised salmon, marinated with olive oil and lemon, served with herbaceous sauce vert. 

Boneless chicken breasts stuffed with our housemade Chicken and Sundried Tomato Sausage and balsamic onions, roasted and sliced.

Savory quinoa stuffed roasted red bell pepper filled with quinoa, roasted spiced chick peas and vegetables with roasted tomato sauce.

Zucchini filled with a Persian-inspired blend of jasmine rice, garbanzo beans, pistachios, apricots and dill.

Inspired by a recipe from Ottolenghi, this dish is composed of roasted eggplant rounds topped with bulgur wheat, preserved lemons, golden raisins & toasted almonds with olive oil yogurt. (Vegan option is available)

Each portobello mushroom is stuffed with a mélange of vegetables, white beans and Parmesan then baked until golden. (Vegan option is available)

Crunchy sweet potato, quinoa and lemon zest bites served with tahini lemon dipping sauce. 

Slices of uncured Hickory Smoked Ham with apple & sour cherry chutney, grainy mustard and three dozen mini cheddar-chive biscuits.