Hors D'doeuvres

-Please select five of the following-

Pheasant Pate with Pear-Black Pepper Relish

Fennel Jellies with Meyer Lemon Marmalade

Lavender Infused Foie Gras Mousse on Puff Pastry

Braised Lamb Terrine with Horseradish Sabayon

Salt Cured Foie Gras with Quince Jelly

Lobster Brandade with Browned Butter Vinaigrette

Roquefort Popover with Apple-Hazelnut Salad

Truffled Lobster Tartar with Meyer Lemon

Fresh Salmon Tartar on Toasted Brioche

Roasted Beet and Goat Cheese Tart

Minced Quail Tart in Madeira Glaze

Dungeness Crab and Ruby Grapefruit Terrine in Fillo

Roasted Vegetable and Goat Cheese Pave

Gougeres with Black Truffle Oil

Grilled Buffalo Sausage with Sour Cherry Gelee

Smoked Sturgeon with Raison Almond Relish

Southwestern Style Chicken Sausage with Red Pepper Sauce

House Cured Bresaola with Strawberries and Balsamic Pearls

Foie Gras Lollipops with Maple Sugar and Maldon Salt

Truffled Hamachi Tartar on Toast Points

Cherry Tomato and Goat Cheese Tart

Smoked Salmon on a Roasted Shallot Cream Cheese Cake

Ahi Tuna Sashimi with Wasabi Soy Sauce

Bay Shrimp in a Fillo Cup with Bordelaise Mousseline

Lobster Sausage with Saffron Mousse and Caviar

Caramelized Onion and Smoked Gouda Galette with Smoked Duck

Green Curry and Halibut Mousse with Mango Chutney

Ratatouille on Toasted Brioche

Escargot Cream Puffs with Sweet Garlic Confit

House Mortadella with Grain Mustard

Grilled Sea Scallops with Preserved Lemon

Marinated Manila Clams with Tomatoes and Scallions

Melon Jellies with Crispy Prosciutto

Wild Mushroom Tart with Gruyere

Trout Roe in Fillo Cup with Dashi Cream

Roasted Beet and Goat Cheese Tart

Red Pepper Halibut Mousse with Red Pepper and Macadamia Nuts

Sturgeon Caviar with Crème Fraiche on Puff Pastry

Cured Sea Trout with Dashi Cream and Caviar