Tasty Bites

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• Prosciutto laid paper-thin, gently rippled or flat-lay as the base

• Manchego shaved into delicate ribbons (not chunks, think movement)

• Edible flowers (in season)

• Micro arugula or baby basil for soft greenery and pepper balance

• Truffle oil lightly brushed or micro-drizzled (never heavy)

• Truffle salt pinched last for sparkle and depth

• Smoked salmon sliced paper-thin and arranged in a soft circular flat lay

• Capers scattered lightly for briny pops and balance

• Pickled radish sliced thin for acidity, color, and crunch

• Shallot shaved thin and layered sparingly

• Fresh dill placed intentionally for herbaceous lift

• Pomegranate arils dotted throughout for brightness and subtle sweetness

• Extra virgin olive oil micro-drizzled to finish, never pooled

• Finished with fresh chives and a light pinch of sea salt for clarity

• Beautiful arugula layered as the base, light and abundant

• Creamy burrata gently cracked and nestled at the center

• Fresh figs halved and placed intentionally for soft sweetness and visual contrast

• Cherry tomatoes scattered for brightness and balance

• Toasted walnuts added for warm crunch and depth

• Raw honeycomb or honey drizzle placed in small bursts, never overpowering

• Finished with cracked black pepper and a light olive oil drizzle for polish