Smoked Salmon on Lemon Tuile Spoons with Chive Crème Fraîche
Tuna Tartar with Miso Dressing served in a Sesame Seed Tuile Cone
Crispy Prosciutto Asparagus Bundles with Balsamic Reduction
Panko Crusted Goat Cheese Spheres with Tapenade Center
Heirloom Tomato Gazpacho “shots” with Crispy Basil
Caramelized Leeks and Pancetta Tarts
Tomato Bruschetta on Grilled Artisan Bread
Crispy Polenta with Pesto and Shaved Parmesan
Peppered Flank Steak Crostini with Sautéed Swiss Chard
Plated Appetizers
Crispy Zucchini Blossoms with an Olivade Sauce
Dungeness Crab Cakes served on a Micro Green Salad with a Meyer Lemon Vinaigrette
Pan Seared Yellowtail Ahi served on a Wakami Salad with Crispy Rice Cake and Ginger-Soy Vinaigrette
Sorrel and Carmelized Onion Tart with Apple-wood Smoked Bacon Vinaigrette
Duck and Shrimp Sui Mai with Hoisin Sauce and Green Onions
Coconut Chicken Satay with Peanut Sauce and Cucumber Salad
Salads
House Salad- Mesclun Greens with Red Onion, Citrus Sections, Roasted Walnuts and Gorgonzola Cheese tossed in a Citrus Vinaigrette Dressing
Grilled Chicken Caesar Salad- Romaine tossed with Caesar Dressing, Red Onion, Parmesan Cheese and Garlic Croutons topped with Grilled Chicken and Parmesan Tuille
Chicken Mesclun Salad- Mesclun Greens tossed with Balsamic Vinaigrette then topped with Grilled Chicken, Pine Nuts, Red Onion, Tomato, Cucumber, Hearts of Palm, Mandarin Orange and Artichoke Hearts
Fall Orchard Salad- Mesclun Greens with Roasted Apple and Blue Cheese tossed with a Roasted Walnut Vinaigrette
Greek Salad- Romaine and Iceberg Lettuce tossed with Red Onions, Kalamata Olives, Cucumbers, Tomatoes and Feta Cheese served with a Greek Dressing
Soups
Cauliflower Soup with Poached Lobster
White Corn Soup with Little Crab Cake “Soufflés”
Artichoke Soup with Artichoke Hearts and Toasted Almond