HORS D’OEUVRES À la carte

V E G E TA R I A N & V E GA N

SPICY TOFU SPRING ROLLSrice noodles, pickled radish, cucumber,

peppers, napa cabbage, cilantro, basil, mint, spicy cashews and a sesame-soy dipping sauce

GF/Vegan

VEGAN ROASTED “GOURMONDO” POTATOES

filled with herbs and fennel marmaladeGF/Vegan

INDIVIDUAL SMOKED HUMMUS CRUDITE

fresh seasonal vegetables with lemon & smoked hummus

Vegan

BEECHER’S CHEDDAR SWEET POTATO BISCUITS

charred tomato - eggplant filling with herbed mascarpone

V

ROASTED MUSHROOM CREPE PILLOWSwith manchego cheese, ricotta, and

caramelized shallots V

WILD MUSHROOM-YAM RISOTTO CAKES

caramelized onions, thyme and truffle mascarpone

GF

THREE CHEESE CRISPherbed goat cheese, crispy parmesan and

cheddar-poppy seed waferV

CRISPY TUSCAN POLENTAtopped with artichokes, feta, pine nuts and

herbsV

CORIANDER AND ZA’ATAR SPICED TOFU

lemony hummus and fennel pollen yogurt on a sesame cracker

V

DEVILED EGGS WITH TRUFFLE AND PARMESAN CHEESE

silky deviled eggs seasoned with truffle oil and topped with crispy parmesan cheese and

chivesGF/V

ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED*The Public Health Department requests we note that this particular menu item contains raw or undercooked

components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness.

V = Vegeterian | GF = Gluten Free

ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED*The Public Health Department requests we note that this particular menu item contains raw or undercooked

components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness.

HORS D’OEUVRES À la carte

S E A F O O D

CATALONIAN SALMON LOLLIPOPSsmoked paprika, piquillo peppers,

orange-fennel marmalade and black oliveGF

INDIVIDUAL DUNGENESS CRAB SALADwhite miso, mint and endive spear

GF

MESQUITE SALMON SKEWERSsignature mesquite salmon on a bamboo

paddleDF/GF

SHRIMP & YAM CEVICHElime and jalapeno dressed shrimp with coconut

panna cottaGF

CHERMOULA SHRIMP SKEWER mint, smoked paprika and a cool mango

yogurt sauceGF

SMOKED SALMON SALADflaked salmon, yukon gold potato salad,

capers and dill served in a small cupGF

AHI TUNA POKEseasoned raw ahi tuna marinated with ginger,

soy, sesame, citrus, chilies and spice on a seasoned herbed rice cake

GF

V = Vegeterian | GF = Gluten Free

ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED*The Public Health Department requests we note that this particular menu item contains raw or undercooked

components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness.

HORS D’OEUVRES À la carte

P O U LT RY

MINI CHICKEN BANH MI SANDWICHES

pickled radish, carrots, fennel, cucumber, cilantro, citrus mayo and sesame-soy dressing

in baguette

POLLO BRAVOskewered chicken with smoked paprika-tomato

sauce, basil, and marcona almondsGF

SMOKED DUCK BREASTwith huckleberry mostarda and hazelnuts

GF

HERBED CHICKEN ROULADEchilled chicken breast stuffed with ginger,

lemongrass, herbs and cream. With seasoned fish sauce, caramel, toasted sesame seeds.

Topped with pickled vegetables

B E E F & P O R K

POLENTA WITH BEEF SHORT RIBSfilled polenta square with pickled mushrooms

GF

PORK BELLY SKEWERSsavory pepper glaze, puffed barley and pickled

mustard

GRILLED FLANK STEAK TARTELETTESwith roasted peppers, shallots, chevre,

horseradish aioli, and rosemary streusel in a savory tart shell

MOROCCAN SPICED LAMB MEATBALLSsavory lamb with warm spices, garlic, bell

peppers, sweet pepper barbecue sauce and feta yogurt

GF

DEVILED EGGS WITH TRUFFLE AND BACON

silky deviled eggs seasoned with truffle oil and topped with smoked bacon and chives

GF

ROASTED GOURMONDO POTATOESfilled with bacon, herbs and manchego

GF

BULGOGI BEEF WRAPSspiced beef with garlic, ginger, Korean chili

paste, wrapped in Savoy cabbageGF

V = Vegeterian | GF = Gluten Free