Peruvian Chicken skewers– Marinated in lime juice, chile, and herbs for over 24 hours then grilled over mesquite coals. Served with a cilantro-serrano crema.
Lamb and Beef Kofta– Ground meat blended with middle eastern spices and grilled. Served with a garlic cucumber yogurt sauce.
Pulled Pork– Applewood smoked for over 18 hours served with buns and a choice of various sauces. Coleslaw or pickled onion also an option.
Smoked Chuckie– A beef shoulder clod smoked for 18 hours till fall apart tender. Can be served as a bbq sandwich or as tacos with a signature salsa.
Smoked Salmon– House cured and smoked fletch of salmon. Can be served on a crostini with creme fraiche with dill and caper.
St Louis Style BBQ Ribs– Dry rubbed and smoked to perfection. Then lightly sauced for serving.
Chicken Sate with Peanut Sauce
Green Chile Sour Cream Chicken Enchiladas–
New Orleans BBQ Shrimp Crostini
Roasted red pepper and Chevre mini tarts
Baba Ganouj – Fire roasted eggplant dip
Gourmet Cheese Plate
Chicken Wings- Traditional Buffalo, Honey Sesame Siracha, Korean, Agave Chipotle
Blue Cheese Stuffed Majool Dates
Brie en Croute
Crudite with funky dip
Boursin style homemade cheese spread
Country Style Pate