Hors d’oeuvres Menu

Download hors d’oeuvres menu here

vegetarian and vegan

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

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

mini eggs benedict
brioche rounds with poached quail eggs and hollandaise


dungeness crab cakes
with mandarin orange marmalade

food in bloom dungeness crab cakes
with lime chipotle aioli and cilantro

smoked salmon
with brioche, lemon dill crème fraiche and caviar


smoked chicken empanadas
with season fruit chutney

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

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


beef picadillo empanadas
with aji amarillo jam and shaved argentine sardo

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


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

slow braised pork belly
with watermelon, roasted corn nage and pickled shallots

mushroom caps
stuffed with sweet italian sausage and smoked mozzarella

room temperature hors d’oeuvres

vegetarian and vegan

compressed watermelon squares
with goat cheese and cracked black pepper

shaved artichoke and lemon
on house made potato chip with grana padano

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


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

peruvian shrimp causa
served on watermelon radish with red onion garnish

salmon tartare
on gaufrette potato chip, with mediterranean salsa, brûléed goat cheese


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

rosemary scented beef
with toasted baguette, aioli and crispy shallots


pork rillette on rye toast
with seasonal fruit chutney and pickled mustard seeds

apple, onion and bacon tart
with white cheddar and arugula