Crispy fried pork skins dusted with Tajin, pico de gallo

Served warm in a bread boule. Grilled onions, artichokes, green onions, tossed in a creamy, cheesy sauce with assorted vegetables, and flatbread crackers for dipping

Homemade crostini topped with smoked salmon pastrami, cucumber, drizzled with lemon dill caper sour cream

On a bed of mixed greens with lemon horseradish vinaigrette, drizzled with sriracha and ginger mayo

Cilantro, lime, roasted red peppers, garlic and salsa verde broth, served with toasted bread for dipping

A bed of Greek Hummus, artichokes, roasted red beets, Spanish olives, roasted red peppers, drizzled with extra virgin olive oil and warm bread

Served on a bed of Asian slaw with BBQ sauce on the side

Spicy coleslaw and Cajun remoulade

With roasted garlic aioli

Chef’s selection of Meats, Cheeses, and Accoutrements