Taste of the Mediterranean 

​Passed Hors D'Oeuvres 
Beef Kafta with Tzatziki Dipping Sauce
Crisp Cucumber Discs with Hummus Garnished with Spanish Olives
Zucchini Cakes with Herbed Cheese and Pickled Tomatoes
Smoked Salmon with Boursin on Black Bread Garnished with Fresh Dill

First Course Salad
Romaine Lettuce with Cucumbers, Tomatoes, Pepperoncini Peppers, Garbanzo Beans, Kalamata Olives, and Feta with a Greek Vinaigrette

Dinner Buffet
Mediterranean Spice-Rubbed Chicken with Preserved Lemon
Roasted Leg of Lamb with House-Made Zinfandel Reduction 
Herb-Roasted Potatoes 
Roasted Spears of Asparagus
Roasted Butternut Squash and Red Onion with Tahini and Za'atar

Dessert
Greek Custard with Crispy Phyllo and Orange and Lemon Scented Honey