BOWL ME OVER
DIY pokē bowl with brown wild rice pilaf, seared ahi tuna, avocado, edamame, fried rice sticks; ponzu Sriracha aioli drizzle; spiced crispy wonton chips
SEAFOOD GRILL
Skewered grilled shrimp and andouille sausage with corn, peppers and mushrooms, chimichurri, and a side of roasted redskins
SUMMER COMFORT
Peri Peri boneless chicken wings; mac-and-cheese bake
GUACAMOLE-ME
Chef-made guac, habanero-bell pepper relish, cilantro lime crème fraîche, black bean-roasted corn salsa, chipotle salsa, tri-color tortilla chips
SHRIMP SHOOTERS
Chilled wine-poached shrimp shooter, cocktail sauce, herb rémoulade
CHARCUTERIE
Imported cheeses with artisan cured meats, house-smoked turkey breast, varietal olives, peppers, and grilled vegetables, served with house-made breads
SEAFOOD CELEBRATION
Wine-poached shrimp shooter, cocktail sauce, herb rémoulade
Seared diver scallop, black garlic aioli
Hickory-smoked salmon, lobster pico de gallo
Arugula, blistered tomatoes, white balsamic vinaigrette
SUSHI INARI
Fried bean curd envelope stuffed with sushi rice and lobster with wasabi aioli, wakame (seaweed salad), pickled ginger, soy sauce
BABY BANH MI
Steamed bao bun, stuffed with traditional lobster salad and Baja slaw; root vegetable chips
RAMEN BAR
DIY ramen bowls: ramen, braised pork, egg, bamboo shoots, carrots, green onion, napa cabbage, radish, kimchi, sesame seeds
ROLLED QUESADILLA
Grilled vegetables rolled with muenster and pepper jack cheeses in a flour tortilla; fresh guacamole, chipotle sour cream, roasted hot pepper salsa
SLIDERS
Steamed buns topped with pure Angus hamburger, smoked gouda, sautéed onions, dill pickle chips, and catsup and mustard
DETROIT CONEY
All beef hot dogs and chili with all the fixings: Chopped onions, pickle relish, catsup and mustard
PIZZA
Pizza margherita
Hawaiian ham and pineapple
Four cheese with basil and garlic
PASSED HORS D’OEUVRES
Savory favorites passed butler-style
CARVED TENDERLOIN
Roast tenderloin, carved to order, with zip sauce and horseradish crème fraiche
TUNA AND TARO
Seared Ahi with vegan ginger caviar, crunchy Vietnamese slaw and Baja sauce, accented with a Himalayan pink sea salt block and taro chips
PIEROGIS
Sautéed potato and cheese stuffed pierogi, with chive crème fraîche and apple chutney
SOUTHERN STYLE SLIDERS
Pulled pork on Hawaiian sweet bread
Beer battered chicken on potato rolls
Fried green tomatoes with pancetta crisps and spicy remoulade on brioche
Honey mustard barbecue sauce, crispy onions, and bread and butter pickle garnishes
PASTA MILANO
Fresh portobello ravioli with mushroom-sherry sauce Grilled vegetables and Rustichella d’Abruzzo rigatoncini pasta with heirloom tomato sauce
SHRIMP CREMOSI SAUTÉ
Fresh jumbo Gulf shrimp sautéed to order and tossed in white wine-lemon butter sauce; served with fresh toasted baguettes