Hors d’oeuvres Menu

Download hors d’oeuvres menu here

Seasonal Hors d’oeuvres

Spring

gruyere, spinach and artichoke spread
on a baked pita with parmesan crisp (veg)

shaved artichoke and lemon
on house made potato chip with grana padano (veg) (gf)

roasted cherry tomato, chevre and arugula pesto
on house made black pepper cracker (veg)

oven dried tomato tart
baked tart dough with tomatoes, fontina and parmesan cheeses, sweet roasted garlic and extra virgin olive oil (veg)

marinated chicken and poached pear
wrapped in pancetta with apple cider glaze (gf)

fresh dungeness crab
on belgian endive with pickled radish slaw and micro greens (gf)

peruvian shrimp causa
served on watermelon radish with red onion garnish (gf)

miso cod skewer
with toasted sesame seeds and scallions (gf)

Summer

dungeness crab cakes
with mandarin orange marmalade

smoked salmon
with brioche, lemon dill crème fraiche and caviar

asian beef roulade
filled with julienne vegetables brushed with scallion-white soy glaze

compressed watermelon squares
with goat cheese and cracked black pepper (veg) (gf) (seasonal)

caprese crostini
tomato, basil, ciliegine mozzarella, olive oil, balsamic pearls and micro basil (veg)

blt bites
applewood smoked bacon, cherry tomato, and crisp romaine with aioli on brioche toast

coconut shrimp skewer
with sweet chili dipping sauce

greek skewer
cucumber, olive, tomatoes and romaine (gf)

Fall

house made phyllo cups
with mushroom duxelles, brie and fried sage  (veg)

roasted crimini mushroom
topped with warm brie, hazelnuts and tarragon (veg) (gf)

puff pastry tarts
with caramelized onions, blue cheese, hazelnuts and thyme (veg)

house made vegan samosa
filled with potatoes, carrots and peas, served with tamarind chutney (vegan)

thyme crusted chicken
wrapped in zucchini with oven dried tomato and black olive (gf)

mushroom caps
stuffed with sweet italian sausage and smoked mozzarella (gf)

marinated flank steak on crostini
with tarragon aioli, arugula and dried cherry relish

chicken saltimbocca skewer
prosciutto and fresh sage (gf)

Winter

fried sweet potato wonton
with apricot-plum dipping sauce (vegan)

smoked chicken empanadas
with season fruit chutney

chicken n’ waffles
fried chicken, savory waffles with gravy and maple pearls

open-faced croque monsieur
on toasted brioche with ham, gruyere and mornay sauce

rosemary scented beef
with grilled baguette, aioli and crispy shallots

apple, onion and bacon tart
with smoked cheddar and arugula

fennel crusted salmon skewer
on knotted bamboo skewer (gf)

prosciutto chicken skewers
with lemon and rosemary (gf)

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