Hors d’oeuvres Menu

Seasonal Hors d’oeuvres


  • 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


  • 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


  • 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


  • 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