Iced “Cocktail” of White Grapes and Almonds in Shot Glass
Little Feta-Beef Rolls with Sumac, Grilled and Served on a Bamboo Curl with Yogurt
Summer Vegetable Frittata Topped with Tapenade
Citrus-Cured Salmon Gravlax with Potato Wafer and Vegetable Relish
Duck Pastillas, with Saffron-Sweet Peas Rice Pilaf and Grilled Summer Squash
OR
Vegetarian Alternative for Duck – Tandoori-Grilled Portobello Mushroom “Steak”
Watermelon with Tomato Filet, Olive Oil and Maldon Salt
Fruited Chocolate Pate with Passion Fruit Puree
Coffee and Tea Service
