Menu

Station 1 - Mediterranean

• Local Beef Meatballs, Preserved Heirloom Tomato, Pecorino Romano
• Baba Ghanoush, Tzatziki, and Hummus with Fresh Pita and Grilled Vegetables - GF, Vegetarian/Vegan
• Rice & Lentil Arancini, Caramelized Onion, Pistachio - GF, Vegan
• Spoon Salad - diced fennel, pomegranate, onion, herbs, and bulgur wheat - Vegan, DF

Station 2 - Asian

• Chicken Satay, Spiced Cashew Sauce, Scallion Ginger Sauce - GF, DF
• Yellow Curry Carrots, Toasted Coconut, Gula Jawa - GF, Vegan, DF
• Cumin Beef Dumplings, Pickled Mustard Green, Black Vinegar Sauce - DF
• Singapore Chili Crab Salad, Crispy Rice, Celery Leaf - GF

Station 3 - Comfort

• Fried Chicken Thighs, Buttermilk Dressing, B&B Pickles - GF
• Crispy Cheddar Grits, Smokey Honey, Black Pepper - GF
• Cauliflower & Lentil Sliders, Secret Sauce, Lettuce - Vegan, DF
• Mini Grilled Cheese - Vegetarian, Heirloom Tomato Soup - Vegan, DF

Station 4 - Latin

• Beef Picadillo Empanadas, Aji Dulce Sauce
• Shrimp Ceviche, Puffed Quinoa, Cucumber - GF, DF
• Mini Quesadillas, Rajas en Crema, Salsa Verde - Vegetarian
• Charred Sweet Corn, Queso Cotija, Lime Aioli, Chili - Vegetarian, Vegan available

Desserts

• Flourless Chocolate, Caramel, & Sea Salt Brownies - GF
• Sticky Rice Pudding, Pickled Raisin, Toasted Coconut - GF, Vegan
• Mini Berry Tartlettes, Whipped Yogurt, Pistachio 
• Mini Carrot Cake, Cream Cheese Icing, Confit Walnuts

Food catered by: Carnation Farms & head chef Robb Finn