Crab spring rolls with tamarind-Urfa chutney Foie gras mousse with mavrodaphne cherries Salmon rillette with Moroccan preserved lemons Lamb belly sliders, saffron pickled shallots, yogurt Octopus with almond skordalia Potato croquettes with Tunisian harissa Gougeres filled with herbed goat cheese Georgian eggplant rolls, walnuts, pom

Fresh: Fruits and vegetable crudite Dips: Back Hummus; almond and roasted pepper dip; Breads: Homemade bread and crackers Olives: Castelvetrano marinated with preserved lemons Nuts: Home candied and smoked nuts Cheese: Eastern Mediterranean cheeses (3) Charcuterie: TBD (3) Marmalades: Homemade quince marmalade, other fruit preserve Pickles: Brine fermented and vinegar pickled vegetables

Labne penna cotta Argan oil chocolate cake bites