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
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