A Hummus dip made with artichokes, Cannelini beans, garlic, tahini, lemon and olive oil served with raw baby carrots, radishes and cucumbers

Small flaky pastries filled with a quiche like filling of wild mushrooms, kale, cream, egg and truffle

Deviled eggs mixd with Spanish Espelette pepper and chives topped with a crisp salami chip

Gulf prawns wrapped in shredded phyllo dough and lightly fried. Served on a light salad of Persian cucumbers, pickled golden beets and a sweet-hot mustard

A pan fried falafel made with sweet peas, chickpea flour, garlic, parsley, lemon, sesame seeds. Served with a Greek yogurt, cucumber and mint Raita

Wedges of sourdough flatbread topped with tomatoes, goat cheese and prosciutto topped with an arugula pesto

Grilled lemongrass and mint marinated chicken and vegetable skewers w/ peanut dipping sauce