HORS D'OEUVRES

 

Vegetarian

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Roquefort Shortbread with Grilled Pear and Hazelnut

 

Flax Seed Tuile with Golden Beets, Agrodolce and Pistachio (vegan)

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Parmesan Pudding with Pickled Wild Mushrooms (served on a spoon)

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Roasted Vegetable and Goat Cheese Pave

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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, vegan)

 

Soup Shooters (warm or chilled)

 

 

Seafood

 

Fresh Salmon Tartare on Toasted Brioche

 

Lobster Brandade with Browned Butter Vinaigrette

 

Smoked Sturgeon with Raisin Almond Relish

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Cured King Salmon with Seaweed Puree and Pickled Gooseberry (served on a spoon)

 

Smoked Salmon on a Roasted Shallot Cream Cheese Cake

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Bay Shrimp in a Fillo Cup with Bordelaise Mousseline

 

Green Curry and Halibut Mousse with Mango Chutney

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

 

 

Meat

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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…

 

Truffled Hamachi Tartare on Toast Points - $2

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Escargot Cream Puffs with Sweet Garlic Confit - $2

 

Dungeness Crab and Ruby Grapefruit Terrine in Fillo - $2

 

Lobster Tartare with Meyer Lemon - $2

 

Grilled Sea Scallops with Preserved Lemon - $3

 

Lobster Sausage with Saffron Mousse and Caviar - $3

 

Tuna Sashimi with Wasabi Soy Sauce - $3

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California Osetra Caviar with Crème Fraiche on Puff Pastry - $3