Hors d'Oeuvres

-Please select five of the following-

Vegetarian

Roquefort Shortbread with Grilled Pear and Hazelnut

Fennel Jellies with Meyer Lemon Marmalade

White Chocolate and Olive Oil Ganache on Flax Seed Tuile

Roasted Beet and Goat Cheese Tart

Parmesan Jelly with Pickled Wild Mushrooms (served on spoon)

Roasted Vegetable and Goat Cheese Pave

Gougeres with Black Truffle Oil

Cherry Tomato and Goat Cheese Tart

Ratatouille on Toasted Brioche

Wild Mushroom Tart with Gruyere

Black Garlic Financier

Miso Glazed Eggplant (served on spoon)

Soup Shooters (Le Papillon can provide seasonal selections)

 

Seafood

Fresh Salmon Tartar on Toasted Brioche

Lobster Brandade with Browned Butter Vinaigrette

Smoked Sturgeon with Raisin Almond Relish

Smoked Salmon on a Roasted Shallot Cream Cheese Cake

Bay Shrimp in a Fillo Cup with Bordelaise Mousseline

Green Curry and Halibut Mousse with Mango Chutney

Smoked Steelhead Roe with Crème Fraiche and Crisp Potatoes (served on a spoon)


Meat

Grilled Buffalo Sausage with Sour Cherry Gelee

Pheasant Pate with Truffle Apricot

Braised Lamb Terrine with Horseradish Sabayon

Minced Quail Tart in Madeira Glaze

Duck Rilettes "a l' Orange"

House Cured Bresoala with Strawberries and Balsamic Pearls (served on a spoon)

Melon Jellies with Crisp Prosciutto

Shortrib Profiterole with Gremolata

Caramelized Onion and Smoked Gouda Galette with Smoked Duck

House Mortadella with Grain Mustard Mousse

Duck Terrine with Truffle Coulis

 

Upgraded Hors d’oeuvres…(Add $1.50 per person for each of the following hors d’ oeuvre selections)

Lobster Sausage with Saffron Mousse and Caviar

Grilled Sea Scallops with Preserved Lemon

Truffled Hamachi Tartar on Toast Points

Tuna Sashimi with Wasabi Soy Sauce

Escargot Cream Puffs with Sweet Garlic Confit

Dungeness Crab and Ruby Grapefruit Terrine in Fillo

Truffled Lobster Tartar with Meyer Lemon

Sturgeon Caviar with Crème Fraiche on Puff Pastry