Cuisine > Hors D'oeuvres Menu

• Spring / Summer
• Fall / Winter

Big Eye Tuna
onion bonito, citrus, chive

Seared Bay Scallop
mushroom “confit”, chive-honey vinaigrette

Prosciutto Wrapped Asparagus “Tempura Style”
goat cheese fondue

Sweet Pea Gelee
parmesan crisp, mint, extra virgin olive oil

Fava Bean Soup “Shooter”
preserved lemon, spring garlic foam

“Cuban Sandwich”
roasted pork, fontina cheese, sauce gribiche, speck, frisee, lemon

“Pizza”
flatbread, burrata cheese, cherry tomatoes, basil

Poached Lobster
wild rice cake, red curry vinaigrette, green pea sorbet

Fried Green Tomatoes
grilled quail, Chinese sausage, sauce Portuguese

Sweet

Mini Rhubarb Tartlet
crème fraiche sorbet

Spiced Chocolate Beignet
tangerine yogurt sauce

Candied Fennel “Salad”
orange, honey glazed brioche, basil

Mini Ice Cream Cookie Sandwiches
chocolate cookie, mint ice cream, raspberry coulis

Cantalope and Sweet Ricotta Terrine
vin cotto, mint

Alaskan King Salmon Tartar
bacon, black truffle, brioche toast points

“Shwarma”
laffa, braised lamb, pickled shallots, harissa, natural jus

Foie Gras Pancakes
quince, green mustard

Fennel Wrapped Shrimp
green apple-wasabi vinaigrette

Ricotta Gnocchi
almond sauce, raisins, chorizo

Cardamom Scented Carrot Soup “Shooters”
pancetta powder

Herbed Meatballs
arrabiata sauce, thyme oil

Beef Tenderloin
prunes, polenta cakes, garlic chip

Farmhouse Cheddar Grilled Cheese
warm chipotle tomato soup, tarragon

Pork “Confit”
pear relish, meyer lemon, crouton

Sweet

Brandied Mini Chocolate Soufflés
crème Anglaise

Chocolate Gnocchi
spiced caramel sauce

Variety of Chocolate Truffles

Almond Cake
horchata cream, Asian pear

Mini Sweet Potato Pies
marshmallow-pecan salad

Grapefruit Consommé

French Jellies