Hors D’ouevres

Artichokes foam with crispy smoked bacon

Ceviche of salmon from “Salma” with trout, lime and coriander

Mini “Croquet” on potatoes with aioli

Mini bruschetta with small semi-dried tomatoes and mozzarella

Pesto Marinated cheese with olives

Thinly sliced steak on Nigiri with roasted onions

Deep fried vegetarian spring rolls with tangy soyadip