gourmet cheese platter: served with flatbreads, and in-season fruit

spring rolls: meat or vegetarian

thai rice paper wraps filled with shrimp, chillies, fresh herbs and vermicelli noodles

cold tiger shrimps with spicy dipping sauce

proscuitto wrapped honeydew or cantaloupe

field tomato bruscetta with fresh basil, served on a crusty baguette

homemade crabcakes with an herb aioli

citrus cured salmon and dill infused crème fraiche, set on a crispy potato tuille

sliced flat-iron beef and rosemary/thyme aioli, set on a crispy crostini, topped with fresh mango salsa

goat cheese terrine, with cedar smoked tomatoes and roasted red peppers, set on a crostini with basil-pine nut pesto

foie gras and bosc pear chutney, set on mini toasted brioche