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Roquefort Shortbread with Grilled Pear and Hazelnut


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

Parmesan Pudding with Pickled Wild Mushrooms (served on a 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, vegan)


Soup Shooters (warm or chilled)





Fresh Salmon Tartare on Toasted Brioche


Lobster Brandade with Browned Butter Vinaigrette


Smoked Sturgeon with Raisin Almond Relish

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


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)




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

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

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

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