Stationary Hors D'oeuvres: 

Savory Grazing Board
Cheeses, cured meats, olives, cornichons, red pepper hummus, crackers, pita bites, fresh vegetables, seasonal dips, and freshly baked bread. 

Passed Hors D'oeuvres: 

Teriyaki-Glazed Short Rib & Bacon Skewer

Fig & Mascarpone Tartlet
Buttery tart shell with creamy mascarpone and sweet figs. 

Tuna Bites on Crispy Wontons with Lime Wasabi Sauce 

Seared Scallops
Tender scallops in petite spoons with fruity mango beurre blanc.

Seasonal Squash Shooters
Silky squash soup in espresso cups — warm and seasonal. 

Garden Empanada
Roasted vegetables and black beans baked in a jalapeño-cheddar crust.

Signature Cocktail: Rosemary Grapefruit Brio 

A lively twist on the classic tequila and grapefruit cocktail with rosemary. 

Mocktail: Golden Passionfruit Sparkler
Sparkling passionfruit lemonade with a touch of edible gold.