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Reception in Mezzanine Gallery

• Mixed marinated olives
• Japanese firecracker rice cracker mix
• Fennel roasted almonds
• Muhammara (Turkish pomegranate, walnut & red pepper dip) with crudité vegetables
• Tuscan chicken liver paté with porcini & bacon

DINNER

Cold Mezze

• Sicilian eggplant caponata (sweet & sour eggplant with capers) Vegan
• Hummus with chipotle chile Vegan
• Tapenade (Provençal black olive, caper, fennel & orange pesto) Vegan
• Persian spinach dip (with yogurt and caramelized onions)
• Turkish white bean salad Vegan
• Multigrain pita & crostini

Hot Mezze

• Dates in Blankets (Medjool dates stuffed w/almonds, baked in curry pastry)
• Moroccan Lamb Meatballs with Tomato & Ras Al Hanout spice mix
• Catalan Gambas a la Planxa (seared saffron-pimentón shrimp) with lemon
• Goat Cheese, Mushroom & Spinach Mini Panini

First Course

• Cyprus Lentil & Grains Salad: farro, barley, French lentils, shredded kale, toasted pumpkin seeds olive oil-citrus dressing Vegan
• Fattoush Salad: diced cucumber, peppers, tomato, arugula, & toasted multigrain pita squares, pomegranate seeds in lemon-olive oil dressing

Main Course

• Baharat Grilled Farm Leg of Lamb with Balkan Ayvar
• Cochin Chicken with Tomato Curry Sauce
• Charcoal-Grilled Wild Salmon, Tamarind Ginger Sauce
• Roasted Vegetable & Feta Fillo Pie with Dill

Sides

• Grilled Asparagus with Citrus Dressing Vegan
• Farro and Lentil Mejadra with Crispy Fried Onions Vegan

Dessert

• Chocolate Roulade with Hazelnut Praline & Crushed Cocoa Nib Cream Filling
• Poached Bosc Pear in Honey-Star Anise Syrup; Raspberry Coulis

Appetizers

• Chayote Stuffed with Scallop Ceviche
• Haitian Roasted Eggplant Salad with Sesame & Ginger Vegetarian
• Olga’s Salad

Mains

• Jamaican Grilled Jerk Chicken Wings
• Cuban Beef Ropa Vieja “Old Clothes”
• Yam, Black Bean & Corn Picadillo Empanadas
• Jamaican Lamb Curry

Sides

• Haitian Pikliz vegetarian
• Haitian Red Beans & Rice
• Honey Roasted Maduros (sweet plantains) Vegetarian
• Coconut Rice vegetarian

Sweets

• Individual Key Lime Pies
• Torta Très Lèches with Dulce de Leche

Mezze Tray:

• Chipotle hummus, Balkan Ayvar, Moroccan Spiced Carrots, Marinated Olives, Bulgarian Feta, Grilled Multigrain Pita

Assorted Sandwiches:

• Eggplant Muffaletta
• Mediterranean Tuna
• Lancaster Smoked Turkey & Avocado
• Roasted Veggie

Assorted Salads:

• Shepherd’s Salad
• Marrakesh Salad
• San Francisco Cobb Salad
• Dessert & Hot Beverage
• Warm New Orleans Bourbon Bread Pudding
• Small World Coffee/Mighty Leaf Teas
• House Filtered Water/House Filtered Sparkling Water
• Jamaican Hibiscus-Mint Iced Tea

Cold Mezze

• Balkan ayvar (smoked eggplant & pepper relish with garlic, EVOO & wine vinegar)
• Cyprus Lentil & Grains Salad: farro, barley, French lentils, shredded kale, toasted pumpkin seeds olive oil-citrus dressing;
• Moroccan spiced carrot salad
• Moroccan white bean salad with charmoula, topped with yellowfin tuna
• Persian spinach dip

TO BE ON TABLE AS GUESTS ARRIVE

Hot Mezze

• Dates in Blankets (Medjool dates stuffed w/almonds, baked in curry pastry)
• Hortopita (Greek Country Greens Pie with wild & field greens, feta in fillo, poppy seed topping)
• Iraqi Warm Stuffed Grape Leaves with currants

BUTLERED

Buffet:

• Fattoush Salad (Middle Eastern salad with pomegranate, mint, dill, tomato, cucumber, arugula & toasted multigrain pita squares) Vegetarian
• Baharat-Seasoned Grilled High View Farm Leg of Lamb, yogurt-mint dipping sauce
• Farro and Lentil Mejadra with Crispy Fried Onions
• Moroccan B’Stilla of Grain-Fed Chicken with Almond-Cinnamon Topping
• Turkish Chickpea & Eggplant Moussaka with Chickpeas & Urfa Biber Vegan
• Grilled Asparagus with Meyer Lemon
• Rice (or Barley) Pilaf with pistachios & currants
• Moroccan Carrot Confit

Dessert:

• Galataboureko (semolina-milk custard fillo pastry) with rose petals, pistachios & honey syrup
• Seasonal Fruit Macedonia with mint & pomegranate

• Mezze tray: chipotle hummus & Balkan ayvar, marinated olives, Bulgarian feta
  with sumac, & grilled multigrain pita
• Cheese & fruit tray with crackers, nuts, grapes (local artisan cheeses)
• Roasted turmeric-cumin cauliflower with pomegranate & tahini dip Vegan
• Charcoal-Grilled Turkish mini chicken kebobs with yogurt-dill dipping sauce
• Smoked turkey, avocado & tarragon aioli on toasted sesame honey wheat bread
• Chive scones with smoked salmon & crème fraiche
• Mini corn cakes with pico de gallo salsa
• Wild mushroom fillo turnovers
• Fruit skewers (pineapple, red grape, green grape, melon, apple and mint)
• Hazelnut Brownie Squares: Nutella Buttercream
  Carrot Cake Squares: Pineapple, Pistachios & Coconut, Cream Cheese Icing
• Small World Brewed Coffee, Mighty Leaf Tea
  assorted local sodas, bottled water

Cold Mezze

• Mixed Marinated Olives Vegan
• Fennel Roasted Almonds Vegan
• Middle Eastern Meze Platter: Chipotle-Spiced Hummus, Balkan Ayvar (Eggplant & Roasted Pepper Relish), Moroccan Spiced Carrot Salad & Çaçik (Turkish Cucumber-Mint Salad) Vegan

Mezze

• Lemon-Fennel Chicken Salad in Mini-Brioche Buns
• Roasted Vegetable & Feta Fillo Pie Vegetarian
• Moroccan Spiced Lamb Cigari in Fillo
• Roasted Mushroom & Herbed Goat Cheese Panino Vegetarian

Beverages

• Small World Coffee/Decaf
• Mighty Leaf Hot Tea
• Pomegranate Berry Iced Tea
• Filtered Water/Sparkling Water

Reception:

• Mezze Tray: Balkan ayvar (roasted eggplant, pepper and garlic); hummus with chipotle chile; Tunisian carrot salad with preserved lemon; marinated beets; sliced cucumber, pickled okra, toasted multigrain pita
• Italian Antipasto Tray: marinated fennel; grilled artichoke hearts; marinated olives; roasted peppers with boquerones anchovies; Sicilian eggplant caponata; Italian cheeses; rolled Italian meats; rosemary-garlic crostini
• Mini Chive Scones with Smoked Salmon & Crème Fraiche
• Moroccan Lamb Meatballs with Ras al Hanout Spice & Tomato
• Mini “Mac & Cheese” with Crunchy Panko Crumb Topping
• Cream of Cauliflower Soup with Chives Shooters

Buffet:

• Honeycrisp Apple & Candied Cranberry Salad: Moody Blue cheese, mixed greens, toasted walnuts & Pomegranate Dressing
• Olga’s Salad: mixed greens, red pepper julienne, honey-wheat croutons, shredded carrot,
• French Tarragon-Grain Mustard Vinaigrette
• Braised Chilean Sea Bass Provençal: tomato, fennel, green olives, orange zest & white wine
• Herb-Crusted Roast Grain-Fed Chicken Breast with White Wine & Shallot Reduction Sauce
• Braised Boneless Beef Short Ribs in Red Wine Sauce: Porcini Mushrooms, Juniper & Shallots
• Creamy French Gold Potato, Thyme & Garlic Gratin
• Roast Asparagus with Brown Butter, Hazelnuts & Orange Zest
• Roast Brussels Sprouts: Caramelized Shallots, Applewood-Smoked Bacon & Balsamic Syrup

Dessert & Beverages:

• Warm English Sticky Toffee Pudding with Fresh Whipped Cream
• Bowl of Seasonal Fruit Macedonia with Mint
• Assorted Homemade Cookies: glazed malted milk cookies; millionaire bars, peanut butter cookies; hazelnut brownies; fig & walnut biscotti; cornmeal-lime cookies
• House Still & Sparkling Filtered Water
• Small World Brewed Coffee; Tazo Tea selection

Cold Mezze:

• Balkan ajvar (smoked eggplant & pepper relish with garlic, EVOO & wine vinegar)
• Cyprus Lentil & Grains Salad: farro, barley, French lentils, shredded kale, toasted pumpkin seeds olive oil-citrus dressing;
• Moroccan spiced carrot salad
• Moroccan white bean salad with charmoula, topped with yellowfin tuna
• Persian spinach dip
• To be on table as guests arrive
• Hors d’Oeuvre
• Dates in Blankets (Medjool dates stuffed w/almonds, baked in curry pastry)
• Horopita (Greek Country Greens Pie with wild & field greens, feta in fillo, poppy seed topping)
• Iraqi Warm Stuffed Grape Leaves with currants

Buffet:

• Fattoush Salad (Middle Eastern salad with pomegranate, mint, dill, tomato, cucumber, arugula & toasted multigrain pita squares) [vegetarian]
• Baharat-Seasoned Grilled High View Farm Leg of Lamb, yogurt-mint dipping sauce
• Farro and Lentil Mejadra with Crispy Fried Onions
  and
• Moroccan B’Stilla of Grain-Fed Chicken with Almond-Cinnamon Topping
  and
• Turkish Chickpea & Eggplant Moussaka with Chickpeas & Urfa Biber [VEGAN]
• Grilled Asparagus with Meyer Lemon
• Rice (or Barley) Pilaf with pistachios & currants
• Moroccan Carrot Confit

Dessert:

• Galataboureko (semolina-milk custard fillo pastry) with rose petals, pistachios & honey syrup
• Seasonal Fruit Macedonia with mint & pomegranate

Reception:

• Middle Eastern Mezze Tray: chipotle hummus, Balkan ayvar (eggplant & pepper relish), Moroccan spiced carrots, roasted cauliflower with tahini & pomegranate, mixed marinated olives, grilled multigrain pita Vegan
• Cheese & Fruit Tray: local artisanal & imported cheeses, Spanish fig & walnut cake & quince membrillo, local wildflower honey, pistachios, red & green grapes, pears, crackers

Passed Hors d’oeuvre:

• Baked Spiced Red Wine-Poached Figs Wrapped in Prosciutto
  Mini Hortopita Rolls:
• (Greek greens, herbs and sheep’s milk feta in crispy fillo pastry)
• Beef & Wild Mushroom Meatballs in Tomato-Red Wine Sauce

Buffet:

• Honey-Rosemary Roasted Bosc Pear Salad, Mixed Seasonal Greens, Shaved Fennel,
• Toasted Walnuts, Pomegranate Seeds & Pomegranate Dressing
• Slow-Roasted Lamb Shoulder Moroccan Style with Ras al Hanout Spice & Harissa Sauce
• Mejadra (farro, French green lentils, caramelized shallots, coriander & cumin seed) Vegan
• MSC Certified Chilean Sea Bass Provençal (orange, olives, capers, fennel, grape tomatoes)
• Gold Potato, Garlic & Celery Root Gratin Dauphinois
• Briami (Greek mixed seasonal vegetable ragout, dill, lemon & extra virgin olive oil) Vegan

Dessert:

• Olga’s Carrot Semolina Torte with Apricot & Lime Glaze
• Bittersweet Chocolate Cherry Brownie Squares with Ganache Icing
• Apricot-Pistachio Bird’s Nest Kadaif Pastries
• Seasonal Fruit Macedonia with Spearmint
• Small World Coffee/Mighty Leaf Tea

Platters:

• Mezze Tray: chipotle-spiced hummus, marinated local beets, Turkish cucumber-mint çaçik, Balkan ayvar (eggplant-roasted pepper relish), Moroccan carrots,
  pomegranate-cinnamon tabouli salad [vegetarian}
• Cheese and Fruit Tray with local Pennsylvania cheeses, Spanish fig-almond cake,
  seasonal fruits; pistachios, assorted crackers [vegetarian]
• Italian Antipasto Tray: thin-sliced salumi (cured meats), Tuscan chicken liver paté, marinated red peppers with white anchovies; marinated artichokes, giant white bean salad,
  marinated mixed olives, herbed crostini

Passed Hors d’Oeuvre:

• Gazpacho Shooters with Maine Peekytoe Crabmeat
• Mini Hortopitas: Greek fillo pastries filled with seasonal greens, herbs,
  Bulgarian feta & toasted pine nuts [vegetarian]
• Wild Mushroom Turnovers: flaky cream cheese pastry, porcini &
  Pennsylvania cremini mushroom filling [vegetarian]
• Spanish Charcoal-Grilled Shrimp: lemon-saffron marinade;
  Brava tomato-pepper dipping sauce
• Pennsylvania Proud Beef Short Rib Sliders: barbecue beef, dill pickle,
  Vermont sharp cheddar, on a mini sesame bun

Dessert & Beverages

• Mini Local Strawberry Shortcakes with Hazelnut Biscuits and Chantilly Cream
• Bittersweet Chocolate-Cherry Brownies
• Pomegranate Berry Iced Tea
• Small World Brewed Coffee & Decaf/Assorted Mighty Leaf Teas

Reception:

• Fennel Roasted Almonds (at bar)
• Berberé Spiced Roasted Pumpkin Seeds (at bar)
• Mezze Platter: Chipotle-Spiced Hummus, Balkan Ajvar (Eggplant & Roasted Pepper Relish),
• Moroccan Spiced Carrot Salad & Çaçik (Turkish Cucumber-Mint Salad) Vegan

Passed Hors d’Oeuvre:

• Turkish Lamb Meatballs with Pomegranate and Pine Nuts
• Local White Corn Cakes with Smoked Scottish Salmon & Chive Crème Fraiche
• Hortopita Fillo Roll: Greek fillo pastries filled with seasonal greens, herbs,
• Bulgarian feta & toasted pine nuts?
• Roasted Fresh Figs in Spiced Red Wine Glaze Wrapped in Prosciutto
• Hazelnut-Crusted Goat Cheese Stuffed Local Zucchini Blossoms

Buffet:

• Local Heirloom Caprese Salad, Fresh Calabro Mozzarella & Balsamic Syrup
• Ancient Grains Salad: farro, barley, and French lentils, Tuscan kale, toasted pumpkin seeds, extra-virgin olive oil & lemon dressing); yogurt-mint topping
• Cochin Spiced Chicken with Tomato-Ginger Sauce
• Grilled Chile-Rubbed Skirt Steak with Avocado-Tomatillo Salsa
• Roast Wild Alaska (or Jail Island) Salmon with Vadouvan Spice Rub & Tamarind-Date Chutney
• Honey & Olive Oil Roasted Butternut Squash & Honeycrisp Apples
• Greek Briami: braised summer vegetables in dill, lemon & extra-virgin olive oil
• Barley Mejadra with French Green Lentils, Coriander & Cumin Seed & Caramelized Shallots
• Dessert & Beverages
• Dessert Duo: Apricot-Pistachio Bird’s Nest Pastry & Hungarian Chocolate Cake
• Small World Coffee/Tazo Tea Assortment
• House Filtered Water/Sparkling Water

Reception:

• Mezze Tray: chipotle hummus, Moroccan carrots, Balkan eggplant-pepper ayvar, marinated olives,
• Bulgarian feta, grilled multigrain pita

Buffet:

• Olga’s Salad: mixed greens, croutons, cucumber, heirloom cherry tomatoes, chickpeas, mustard-tarragon vinaigrette
• Cuban Beef Ropa Vieja “Old Clothes” (slow-cooked Wagyu beef with tomato, peppers, and garlic)
• Grilled Grain-Fed Chicken Thigh in Caribbean Mojo Marinade with Grilled Gold Pineapple
• Yam, Black Bean & Corn Picadillo Empanadas
• Creole Red Beans & Rice
• Steamed Rice
• Honey Roasted Plantains with Coconut

Dessert & Beverages:

• Torta Tres Leches with Dulce de Leche
• Seasonal Fruit Macedonia
• Jamaican Hibiscus Blossom & Spearmint Iced Tea
• Planter’s Rum Punch

• Mezze tray: chipotle hummus, Balkan eggplant-pepper ayvar, marinated olives,
• Bulgarian feta with sumac, & grilled multigrain pita
• Cheese & fruit tray with local cheeses, crackers, nuts & grapes
• Roasted turmeric-cumin cauliflower with pomegranate & tahini dip (vegan)
• Turkish mini chicken kebobs with yogurt-dill dipping sauce
• Smoked turkey, avocado & tarragon aioli on sesame honey wheat squares
• Chive scones with smoked salmon & crème fraiche
• Mini corn cakes with pico de gallo salsa
• Wild mushroom fillo turnovers
• Seasonal fruit skewers (pineapple, red grape, green grape, melon, honeycrisp apple)
• Hazelnut Brownie Squares with Nutella Ganache
  Carrot-Pineapple Cake Squares
• Small World Brewed Coffee, Mighty Leaf Tea
  assorted local sodas, bottled water

RECEPTION

Middle Eastern Mezze Tray:

• Hummus with chipotle chile Vegan
• Balkan ayvar (roasted eggplant, pepper and garlic) spread
• Moroccan spiced carrot salad
• Marinated olives
• Bulgarian feta with sumac
• Grilled multigrain pita with za’atar

Italian Antipasto Tray:

• Marinated fennel
• Grilled artichoke hearts
• Roasted peppers with boquerones anchovies
• Sicilian eggplant caponata (sweet & sour eggplant with capers)
• Thin-sliced cured Italian meats (rolled)
• Italian cheese selection
• Bruschetta Cheese and Fruit Tray:
• assortment of local artisan and imported cheeses
• Spanish fig-walnut cake & quince membrillo
• shelled pistachios
• Medjool dates
• seasonal fruit
• green & red grapes
• bread and crackers

Passed Hors d’Oeuvres:

• Catalan Romesco Dip (roasted pepper, hazelnut & garlic) with Seasonal Vegetable Crudités
• Provencal Vegetable Tart with Herbed Goat Cheese
• Wild Mushroom Turnovers: fillo pastry, porcini & cremini mushroom filling
• Turkish Lamb Meatballs with Pomegranate and Pine Nuts

Buffet:

• Ancient Grains Salad: farro, barley, and French lentils, Tuscan kale, carrots,
  toasted pumpkin seeds, extra-virgin olive oil and lemon dressing)
• Rosemary-Wildflower Honey Roasted Bosc Pear Salad: Moody Blue smoked blue cheese,
  toasted walnuts, mixed greens, citrus dressing
• Charcoal-Grilled Vadouvan-Spiced Jail Island Salmon: tamarind ginger sauce
• Charcoal-Grilled Chicken & Veggie Kebabs: yogurt-za’atar herb marinade
• Carved Roast Beef Rib Eye with Turkish Baharat Spice Crust
• Creole Red Beans & Rice
• Creole Ratatouille (eggplant, baby okra, mirliton squash, tomato, thyme)
• Braised Seasonal Cooking Greens (Tuscan kale, curly kale, savoy spinach)

Dessert:

• Warm English Sticky Toffee Pudding with Bourbon Caramel Sauce
• Seasonal Fruit Macedonia with Mint
• Non-Alcoholic Beverages
• House Still & Sparkling Filtered Water
• Jamaican Hibiscus & Spearmint Iced Tea
• Small World Brewed Coffee/Tazo Tea Assortment

• Cheese and Fruit Tray: assortment of local and imported cheeses, garnishes such as Spanish fig-walnut cake, cranberry ginger chutney, quince membrillo, shelled pistachios, seasonal fruits, green & red grapes, bread and crackers
• Marinated mixed olives
• Berberé spiced pumpkin seeds

Passed Hors d’Oeuvre:

• Catalan Gambas a la Planxa (grilled white Mexican shrimp in lemon-saffron-pimentón marinade),
• Brava (tomato-red pepper) Dipping Sauce
• Dates in Blankets (Medjool dates stuffed w/almonds, baked in cheddar-curry pastry)
• Pennsylvania Proud Beef Short Rib Sliders: barbecue beef, dill pickle, Vermont sharp cheddar on a mini brioche bun
• Wild Mushroom Turnovers: fillo pastry, porcini & Pennsylvania cremini mushroom filling

Buffet Dinner:

• Ancient Grains Salad: farro, barley, and French lentils, Tuscan kale, toasted pumpkin seeds,
  extra-virgin olive oil and lemon dressing); yogurt-mint topping
• Apple, Candied Cranberry & Moody Blue Cheese Salad: Mixed Greens,
• Toasted Walnuts & Grain Mustard-Honey Dressing
• Roast MSC-Certified Chilean Sea Bass: Lemongrass Crust and Mango-Mint Chutney
• Greek Braised Beef Stifado: Shallots, Tomato, Red Wine & Rosemary
• Chicken Yassa: West African braised chicken with lemon, green chiles, sweet onions and thyme
• Rice Pilaf with Toasted Vermicelli & Pine Nuts
• Honey & Olive Oil Roasted Butternut Squash & Honeycrisp Apples

Drinks:

• Jamaican Hibiscus Blossom & Spearmint ice tea
• Local Apple Cider—Rum—Ginger—Cinnamon Cocktail plus non-alcoholic version
• House Still & Sparkling Filtered Water
• Small World Brewed Coffee; Tazo selection

RECEPTION

Middle Eastern Mezze Tray:

• Hummus with chipotle chile
• Balkan ayvar (roasted eggplant, pepper and garlic spread)
• Moroccan spiced carrot salad
• Marinated olives
• Bulgarian feta with sumac
• Sliced cucumbers & Grilled multigrain pita with za’atar
• Italian Antipasto Tray:
• Grilled marinated artichoke hearts
• Marinated roasted peppers
• Sicilian eggplant caponata (sweet & sour eggplant with capers)
• Thin-sliced cured Italian meats & Italian cheese selection
• Bruschetta: crostini, heirloom tomatoes, garlic, basil & extra-virgin olive oil

Buffet Dinner:

• Caprese Salad: ripe, local heirloom tomatoes, basil, fior di latte mozzarella, extra virgin olive oil
• Haitian Pikliz Slaw: spicy cabbage, carrot & scallion slaw
• Jerk Chicken Kebobs with Christophene, Red Peppers, and Sweet Onion
• Grilled Skirt Steak with Chadon Beni Green Sauce
• Roasted Maduro Plantains with Local Wildflower Honey & Allspice
• Haitian Red Beans & Rice with North Country Bacon
• Summer Vegetable Ragout: local sweet corn, zucchini, yellow squash, fresh okra, tomatoes, herbs,

Dessert & Beverages:

• Torta Tres Leches with Dulce de Leche Milk Caramel
• Seasonal Fruit Medley with Mint