Maple Miso Salmon

Hummus, Tzatziki, tomato, cucumber, bell peppers, Kalamata olives, eggplant, pita

Mediterranean Mezze Platter

Mortadella, chorizo, artisan ham, salami, prosciutto, roasted red pepper, citrus artichoke, melon, pickled eggplant, spiced olives, grilled vegetables, crostini, sliced baguette, seasonal chutney

Charcuterie

Selection of 5 locally sourced cheeses to include a soft, semi-soft, hard and blue, port wine figs, tipsy apricots, red onion marmalade, candied pecans, crostini, baguette, assorted crackers

Cheese Board

Raw, bite-sized seasonal vegetables with dip (V, GF), Seasonal salad with fresh vegetables & house dressing (V, GF), Chicken fingers with plum sauce & french fries, Mini hamburger with french fries & condiments, Kids pasta, butter & parmesan cheese, Smaller portion of the adult selected main course, Vanilla ice cream with cookie (V), Fresh fruit cup (GF, Vegan)

Children's Plated Dinner

Spinach & tofu samosa

Crisp crudité

Cucumber

skewered marinated honeydew, soft mozzarella, prosciutto

Compressed honeydew

phyllo pastry filled with spinach, feta, ricotta

Spanakopita

Vegetable spring roll

Spinach & cheese kababs

Smoked salmon mousse & caper

olive tapenade, basil almond puree, edible spoon

Oven blistered tomato

short pastry filled with ham, cheese, spinach

Mini quiche, loraine and florentine

Sliced fresh fruit

Assorted whole fruit

Granola bars

Banana bread

Lemon pound cake

Dark chocolate brownies

Assorted cookies

Assorted fresh muffins

Assorted breakfast pastries

In a small bowl whisk together white miso paste, maple syrup, soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil and black pepper until smooth. Adjust balance: add up to 1 tsp more maple if you want sweeter, or 1/2 tsp more soy for saltiness. Set aside 2 tablespoons of glaze for finishing.

Make the glaze

Pat the salmon fillets dry with paper towels. Lightly score the skin side once or twice. Season both sides with kosher salt (about 1/4 tsp per fillet) and let sit 10 minutes at room temperature while you preheat the oven to 425°F (220°C).

Preheat and season

Heat an ovenproof skillet over medium-high heat and add 1 tablespoon neutral oil. When oil shimmers, place salmon skin-side down and cook undisturbed 2–3 minutes until the skin is crisp and releases easily. Flip fillets skin-side up, brush the flesh generously with most of the maple-miso glaze (reserve the 2 tablespoons set aside) and transfer the skillet to the preheated oven. Roast 5–7 minutes, depending on thickness, until salmon is cooked through but still moist (internal temp ~125–130°F / 52–54°C). Remove from oven and rest 2 minutes.

Sear then roast

Brush the reserved 2 tablespoons of glaze over the top of the rested fillets for a glossy finish. Sprinkle a pinch of toasted sesame seeds and a little sliced scallion on each fillet.

Finish

While the salmon rests (or in a separate skillet while salmon roasts), halve the baby bok choy lengthwise and core and thinly slice the napa cabbage into 1/2-inch ribbons.

Prepare vegetables

Heat a large nonstick skillet or wok over medium heat and add 1 tsp neutral oil. Add the napa cabbage and sauté 1–2 minutes until it begins to soften. Add the baby bok choy cut-side down and pour in 1/2 cup vegetable stock. Cover and steam 2–3 minutes until bok choy stems are tender-crisp and cabbage is wilted. Remove lid, increase heat to medium-high, and cook off any excess liquid 30–60 seconds. Finish by drizzling 1/2 tsp toasted sesame oil over the vegetables and tossing. Season to taste with a pinch of salt or a few drops of soy sauce if desired.

Sauté and steam

Divide the wilted napa cabbage and bok choy between four plates. Place a maple-miso salmon fillet on top of each bed of vegetables. Sprinkle the plates with remaining toasted sesame seeds and sliced scallions. Serve immediately.

Plate

white miso paste

pure maple syrup

low-sodium soy sauce

rice vinegar

fresh ginger, grated

garlic, minced

sesame oil

black pepper

salmon fillets, skin on

neutral oil (canola or vegetable)

kosher salt

baby bok choy

napa cabbage

vegetable or chicken stock

sesame seeds, toasted

scallions, thinly sliced

toasted sesame oil (optional finish)

Rinse and drain the chickpeas, reserving 2 tablespoons of the liquid. In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and salt. Process until coarse. With processor running, stream in 2 tablespoons olive oil and the reserved chickpea liquid (or water) until smooth and creamy, about 1-2 minutes. Scrape down sides as needed. Adjust seasoning with more salt or lemon if desired.

Prepare and blend hummus

Transfer hummus to a serving bowl, make a shallow well in the center, drizzle 1 tablespoon olive oil and sprinkle paprika for color.

Grate the seeded cucumber and place in a fine mesh sieve or clean towel. Sprinkle with a pinch of salt and let sit 5 minutes, then squeeze out excess moisture until mostly dry (this prevents watery tzatziki). Measure about 1/2 cup drained cucumber.

Prepare cucumber

In a bowl combine Greek yogurt, drained grated cucumber, lemon juice, minced garlic, chopped dill, olive oil, salt and pepper. Stir until well combined. Taste and adjust lemon, salt or garlic. Chill at least 15 minutes to allow flavors to meld.

Mix tzatziki

Preheat oven to 220°C / 425°F. Prick eggplant a few times with a fork, place on a baking sheet lined with parchment, brush with 1 tablespoon olive oil and sprinkle 1/2 teaspoon salt. Roast until very tender and skin is collapsed, 25-30 minutes depending on size. Let cool slightly.

Roast eggplant

Slice roasted eggplant in half lengthwise and scoop flesh into a bowl. Optionally mash lightly with a fork and stir in 1/2 teaspoon lemon zest for brightness. Transfer to platter in a small bowl or spread on serving board.

Prepare fresh vegetables: cut tomatoes into wedges, slice cucumber and slice bell peppers into strips. Arrange tomatoes, cucumber slices and pepper strips on the platter.

Place Kalamata olives in a small bowl or scatter on the platter. Sprinkle chopped parsley over vegetables for freshness.

Preheat oven to 175°C / 350°F. Brush pita lightly with 1 tablespoon olive oil and sprinkle with a little sea salt. Wrap in foil and warm in oven 8-10 minutes, or toast briefly in a skillet until slightly charred and pliable. Cut into triangles if not pre-cut.

Warm and finish pita

Assemble platter: place bowls of hummus, tzatziki and roasted eggplant on a large serving board. Arrange warmed pita, vegetable assortments and olives around the dips. Drizzle a little olive oil over the roasted eggplant and sprinkle extra parsley. Serve immediately.

canned chickpeas (drained, reserve liquid)

tahini

fresh lemon juice

garlic cloves (peeled)

extra-virgin olive oil

ground cumin

salt

reserved chickpea liquid or water

paprika (for garnish)

extra-virgin olive oil (for drizzle)

Greek yogurt (full-fat)

English cucumber (seeded and grated)

garlic clove (minced)

fresh dill (finely chopped)

eggplant (medium)

lemon zest (optional)

ripe tomatoes (medium, cut into wedges)

English cucumber (sliced)

red bell pepper (sliced into strips)

yellow or orange bell pepper (sliced into strips)

Kalamata olives (pitted)

fresh parsley (chopped, for garnish)

pita bread (small rounds or triangles)

extra-virgin olive oil (for brushing)

sea salt (for pita)

Arrange the mortadella, chorizo, artisan ham, salami, and prosciutto on a large wooden board or platter. Fan thin slices slightly and create small folds or rosettes for prosciutto and salami to add height and visual interest. Leave space on the board for other components.

Prepare and plate meats

If using jarred roasted peppers, drain and slice into even strips. Quarter the citrus-marinated artichoke hearts if whole. Toss roasted red pepper strips and artichoke quarters with 1 teaspoon olive oil and a pinch of flaky sea salt to bring flavors forward.

Drain and dress roasted peppers & artichokes

Drain pickled eggplant strips and place them in a small bowl. Put spiced olives in a separate small bowl; drizzle 1/2 teaspoon olive oil over the olives and sprinkle a little cracked black pepper.

Prepare pickled eggplant & spiced olives

If grilling vegetables yourself: brush zucchini, eggplant, and bell pepper slices with 1/2 tablespoon olive oil, season lightly with salt, and grill over medium-high heat for 2–3 minutes per side until tender with char marks. Cool slightly and slice into serving pieces.

Warm grilled vegetables (optional)

Prepare melon by cutting into slices or using a melon baller. Arrange melon in small clusters around the board, pairing near prosciutto or mortadella for classic sweet-salty bites.

Preheat oven to 375°F (190°C). Lightly brush baguette slices and crostini with remaining olive oil. Place on a baking sheet and toast 6–8 minutes until crisp and golden, flipping once halfway through. Let cool slightly before serving.

Toast crostini and baguette

Spoon the seasonal chutney into a small bowl and place on the board. Add the small bowls of spiced olives and pickled eggplant, and a bowl for roasted peppers/artichokes if desired.

Place condiments

Fill remaining spaces on the board with grilled vegetables, roasted red pepper strips, artichoke quarters, melon clusters, and toasted crostini. Tuck bread slices at the edge of the board or in a separate basket. Scatter fresh herbs over vegetables and chutney and lightly sprinkle flaky sea salt and cracked black pepper across exposed items to taste. Drizzle any remaining olive oil sparingly over grilled vegetables or crostini if desired.

Arrange and finish board

Final checks: ensure there is a balance of textures (crispy crostini, soft mortadella, firm olives), a mix of sweet and savory pairings (melon with prosciutto, chutney with salami), and accessible serving utensils (small spoons for chutney and olives, toothpicks or small tongs). Serve immediately.

mortadella (thinly sliced)

spanish chorizo (firm, thin slices)

artisan ham (e.g., country ham or smoked ham, thinly sliced)

sliced salami (e.g., soppressata or Genoa)

prosciutto (thinly sliced)

roasted red peppers (jarred or home-roasted, sliced into strips)

citrus-marinated artichoke hearts (quartered)

pickled eggplant (thin strips)

spiced olives (mixed, pitted)

grilled vegetables (assorted: zucchini, eggplant, bell pepper), sliced

melon (cantaloupe or honeydew), sliced or balled

baguette, sliced on the bias

crostini (or extra baguette slices to toast)

seasonal chutney (e.g., fig or peach)

extra virgin olive oil

fresh herbs (parsley or basil), chopped

cracked black pepper

flaky sea salt

Remove all cheeses from refrigeration 30–60 minutes before serving so they come to room temperature — this enhances aroma and flavor. Keep each cheese wrapped loosely in its original paper or a clean cloth while warming to prevent drying.

Selection & room temperature

When ready to arrange, unwrap cheeses and place them on the board spaced apart to leave room for accompaniments and knives. Plan knives: a soft cheese knife for the Brie, a spreader for blue, a slicer for hard cheese, and a general-purpose cheese knife for the fifth cheese.

Place dried figs in a small saucepan or bowl. Pour 120 ml port wine over them to just cover. Let sit at room temperature for 30 minutes to plump. For more intense flavor, simmer gently for 5 minutes then cool to room temperature (do not boil for long or figs will break down). Transfer figs and any remaining port to a small serving bowl.

Soak figs in port

Place dried apricots in a small bowl and pour 60 ml apricot brandy or rum over them. Let them macerate for 30 minutes up to 2 hours at room temperature. Drain before serving, or serve with a few teaspoons of the soaking liquor drizzled over the apricots in a small dish.

Soak apricots

Slice 1 red onion thinly. In a small saucepan over medium heat combine the sliced onion, 60 g granulated sugar (or 45 g sugar + 15 g brown sugar), 30 ml red wine vinegar and 60 ml water. Bring to a gentle simmer, reduce heat to low, and cook, stirring occasionally, until onions are very soft and mixture is syrupy — about 20–25 minutes. Taste and adjust acidity or sweetness: add a splash more vinegar if too sweet, or a pinch more sugar if too tart. Cool to room temperature and transfer to a small ramekin for the board.

Make marmalade

Line a baking sheet with parchment. In a small skillet or saucepan combine 100 g granulated sugar and 15 ml water over medium heat. Stir until sugar dissolves, then let bubble gently until it becomes a light amber syrup (do not overcook to avoid burnt flavor). Add 150 g pecan halves and stir to coat evenly. Sprinkle in 1 tsp fine salt and 0.25 tsp cayenne (if using) and toss. Spread pecans in a single layer on the parchment to cool and separate. Once cool, break apart any clusters and transfer to a small bowl for the board.

Candy the nuts

Preheat oven to 200°C (400°F). Slice the baguette on a diagonal into 1/3-inch (about 1 cm) slices. Brush both sides lightly with olive oil (30 ml total). Arrange in a single layer on a baking sheet and toast 6–8 minutes, flipping once, until golden and crisp. Remove and, while still warm, rub lightly with the cut garlic clove for extra aroma. Let cool slightly and place in a basket or on the board.

Slice and toast

Arrange assorted crackers in a separate area of the board to avoid breaking the crostini and to offer different textures.

Choose a large wooden board or slate. Place the five cheeses first, spaced across the board so guests can approach from multiple sides. Put spreadable cheeses near spreads (red onion marmalade, honey, mustard).

Plan layout

Place small bowls or ramekins for port figs, tipsy apricots, and red onion marmalade near complementary cheeses (e.g., port figs by blue, marmalade by soft or washed-rind).

Scatter candied pecans and clusters of grapes or seasonal fruit in gaps to add color and texture. Tuck in crostini, sliced baguette, and crackers around the cheeses — keep enough surface area clear so guests can cut into each cheese without moving everything.

Garnish with rosemary or thyme sprigs for aroma and visual appeal. Place honey and whole grain mustard in small bowls with a small spoon each. Provide a cheese knife or spreader next to each cheese and napkins or small plates for guests.

Serve: indicate each cheese with a small label or a note (optional). Encourage guests to taste soft-to-strong: start with mild/semi-soft, then semi-hard, then hard, finishing with blue and the bold local selection.

Soft cheese (example: Brie or Camembert)

Semi-soft cheese (example: Havarti or Young Gouda)

Semi-hard/hard cheese (example: Aged Cheddar or Manchego)

Blue cheese (example: Gorgonzola or Roquefort)

Local chef's choice (fifth cheese — e.g., washed-rind or alpine)

Dried figs (for port wine figs)

Port wine

Tipsy apricots (dried apricots soaked in liquor)

Apricot brandy or rum (for tipsy apricots)

Red onion

Sugar (for red onion marmalade)

Red wine vinegar

Brown sugar (optional, for deeper flavor)

Water (for marmalade)

Pecans (halves)

Granulated sugar (for candied pecans)

Water (for sugar syrup)

Salt (fine)

Cayenne pepper (optional, for spicy candied pecans)

Baguette

Olive oil (for crostini)

Garlic clove (for rubbing crostini)

Assorted crackers

Fresh grapes or seasonal fruit

Fresh rosemary or thyme sprigs

Honey (to drizzle)

Whole grain mustard (optional)

Wash all vegetables thoroughly under cold running water.

Peel and cut carrots into 2–3 inch sticks (bite-sized). Slice cucumber into thick coins or sticks. Core and seed red bell pepper and cut into sticks. Halve cherry tomatoes.

Arrange vegetables attractively on a small plate or divided platter and place 2–3 tablespoons of hummus (or ranch/yogurt dip) in a small ramekin alongside.

In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 0.5 tsp honey or maple syrup, 0.5 tsp Dijon mustard, 0.25 tsp salt and 0.125 tsp black pepper until emulsified. Taste and adjust seasoning.

Toss 2 cups mixed salad greens with the shredded carrot, sliced cucumber and halved cherry tomatoes in a salad bowl.

Dress the salad lightly with the house dressing just before serving (about 1–2 tbs dressing for this portion) so leaves remain crisp.

If using frozen fries, bake or air-fry according to package directions. For hand-cut fries, preheat oven to 220°C (425°F). Toss potato sticks with 1 tbs olive oil and 0.25 tsp salt, spread in a single layer and bake 20–25 minutes until golden, turning once.

While fries cook, prep chicken fingers: pat strips dry. Set out three shallow dishes: flour seasoned with 0.25 tsp salt and 0.125 tsp pepper; beaten egg; panko breadcrumbs.

Dredge each chicken strip in flour, shake off excess, dip in egg, then coat evenly with panko.

Heat 0.25 cups vegetable oil in a skillet over medium heat (oil should cover the pan bottom). Fry chicken strips 2–3 minutes per side until golden and internal temperature reaches 74°C (165°F). Drain on paper towels.

Warm plum sauce in a small microwave-safe dish or in a small saucepan over low heat for 30–60 seconds until pourable.

Plate 3–4 chicken fingers with a small ramekin of warmed plum sauce and a portion of fries.

Season the small patty with 0.125 tsp salt and 0.0625 tsp pepper. Heat a small non-stick skillet or griddle over medium-high heat and cook patty 2–3 minutes per side for medium (longer if desired). If using cheese, place a small piece on the patty in the last 30 seconds to melt.

Lightly toast the mini bun cut-side down in the pan for 20–30 seconds until warmed.

Assemble burger with ketchup, mustard and pickle slice. Serve with a small portion of fries (use same fries prepared earlier or separate portion).

Bring 4 cups water to a rolling boil in a small pot. Add 0.5 tsp salt and the 1 cup pasta. Cook according to package instructions for al dente (typically 7–9 minutes for small shapes), stirring occasionally.

Reserve 1–2 tbs pasta cooking water, then drain pasta in a colander.

Maple Miso Salmon

Mediterranean Mezze Platter

Charcuterie

Cheese Board

Children's Plated Dinner

Spinach & Tofu Samosa

Crisp Crudité

Cucumber

Compressed Honeydew

Spanakopita

Vegetable Spring Roll

Spinach & Cheese Kababs

Smoked Salmon Mousse & Caper

Oven Blistered Tomato

Mini Quiche, Loraine And Florentine

Sliced Fresh Fruit

Assorted Whole Fruit

Granola Bars

Banana Bread

Lemon Pound Cake

Dark Chocolate Brownies

Assorted Cookies

Assorted Fresh Muffins

Assorted Breakfast Pastries