Castelvetrano olives marinated with garlic, herbs and lemon.

Almonds, pecans and cashews, warmed with a savory house spice blend.

Classic egg salad with Dijon, diced pickles and celery in crisp lettuce cups, finished with fresh chives.

Chilled shrimp with house Thousand Island, diced celery and green onion in crisp lettuce cups, finished with tomato and hard-cooked egg.

Ripe tomatoes, fresh mozzarella and basil, served over balsamic glaze and finished with flaky sea salt.

Chilled shrimp with house cocktail sauce and lemon.

Medjool dates filled with goat cheese, finished with balsamic glaze, walnuts, and flaky salt.

Creamy house hummus, with warm naan and fresh vegetables.

A curated selection of cured meats and artisan cheeses with Castelvetrano olives, nuts, fresh fruit, fig preserves, artisan crackers and toasted baguette.

Smoked salmon, cream cheese, capers, lemon and fresh dill; served with warm naan and cucumber.

Garlicky spinach, goat cheese and melted four-cheese blend, finished with fresh tomatoes and cracked black pepper.

Mozzarella and ripe tomatoes over pizza sauce, finished with basil.

Pepperoni and melted four-cheese blend over pizza sauce, finished with Calabrian rosemary hot honey.

Cream cheese, white four-cheese blend, bacon, goat cheese, fresh jalapeño.

Roasted pork, smoked ham, Swiss cheese and mustard, finished with pickle aioli.

Vanilla-flecked cake layered with creamy custard, salted caramel crunch and rich caramel.

Light cream cake layered with bright lemon, berries and mascarpone cream.