Hors d’oeuvres Menu
Seasonal Hors d’oeuvres
Spring
- Baby Lima Bean “Hummus” on House Made Cracker with Roasted Red Pepper
- Hoisin Grilled Salmon on Crisp Wonton with Preserved Lemon and Sesame Seed
- Moroccan Spiced Ahi Tuna Served on a Pita Chip with Green Olive Tapenade
- Thyme Crusted Chicken Wrapped in Zucchini with oven dried Tomato & Black Olive
- Dungeness Crab Cakes with Lime Chipotle Aioli and Cilantro
- Irrestitible Crostini with Pinenuts, Capers, Olives and Fresh Parsley
Summer
- Halved Summer Figs with Mascarpone and Tarragon
- Watermelon Squares with Goat Cheese and Cracked Black Pepper
- Cucumber Cup with Lemon Caper Crab Salad
- Roasted Cherry Tomato, Chevre and Arugula Pesto on a house made Cracker
- Jerk Chicken on a Plaintain Chip with Mango Salsa
- Shrimp Skewer with Spanish Chorizo and Romesco
- Smoked Trout Mousse Gougeres with Chervil, Lemon and Crème Fraiche
Fall
- Apple, Onion and Bacon Tart with White Cheddar and Arugula
- Smoked Salmon Roulade with Eggplant, Arugula and Goat Cheese
- Pork Rillette on Rye Toast, Seasonal Fruit Chutney and Whole Grain Mustard Blend
- House Made Phyllo Cups with Mushroom Duxelles, Brie and Fried Sage White
- Tomato Soup Sips Topped with a Gruyere Cheese Puff
- Smoked Chicken Empanadas with Season Fruit Chutney
Holiday
- Charcuterie Board – An assortment of Sausages and Cured Meats
- Cheese Platter – Our chef’s selection of NW Artisian and Imported Fine Cheeses, accompanied by Honey Fennel Mustard, Seasonal Fruit Compote, Imported Crackers and Sliced Baguette
- Iced Seafood Station
- Baked Brie En Croute with Cranberry Relish and Candied Walnuts
- Beef Bourguignon Bites
- Champagne Poached Salmon served with Dill Crème Fraiche
