Tray Passed Hors d’Oeuvres

Four: $16.45 per person; Six-Seven: $24.45

Minimum of 20 guests

Assorted Artisanal Pizzas

Crispy Portobello Fries with jalapeno aioli

Scottish Salmon Tartare with Avocado on Hothouse cucumber

Goat Cheese Apple “Beignets” With lemon dipping sauce

All-Natural Beef Meatballs with Bordelaise

House Duck Confit with Creamy Fennel Served on Chinese spoons…pomegranate drizzle

Organic Vegetable Tempura…lemon yogurt-aioli dipping sauce

Burrata & Organic Tomatoes on Soft Crostini…fig Balsamic

Sautéed Monterey Calamari Spoons…organic beans, tomato & garlic

Sliced Organic Pear & Heirloom Tomatoes…red wine vin VG

House Soda Bread with Auvergne Blue Cheese…walnuts, Napa honey & kumquat jelly

Chef’s Chicken Mousse Pate on Brioche…port aspic & micro greens

Heirloom Beets & Artichokes with crumbled goat cheese on Chinese spoons (can be vegan)

AVAILABLE FOR UPCHARGE:

Short Ribs with Polenta Served on a spoon

Duck Confit Tortellini with blackberry gastrique

Seared All-Natural Beef Skewers…Cabernet reduction

New Zealand Lamb “Lollipops”…Thyme demi

Seared “Dry” Scallop on Spoons with heirloom carrot/coconut puree

Niman Ranch Pork Tenderloin …seasonal chutney

Grilled Wild Pacific Shrimp …Chef’s cocktail sauce

Blue Crab Salad on Crispy Wonton with avocado mousse

Smoked Scottish Salmon rolled with asparagus & chive creme