Appetizers, Salads, Desserts, Caviar, Party Platters

Snacks, Cheese, & Charcuterie

House Made Pickled Vegetables	4
Assorted pickles, carrots, and onions brined in-house for 48 hours

Herb Roasted Nuts	5
Assortment roasted with Rosemary, Sea Salt, & Chilies

Marinated Olives	5
Mediterreanean assortment of olives in an herbed tampenade

Fontina & Parmesan Cheese Puffs	8
With Rosemary & Sea Salt

*Assortment of 3 Cheeses with Candied Walnuts and Balsamic Reduction*
Selection of Two	16
Selection of Three	22

St. Andre, Middle Pyrénées, FR Cow’s milk triple cream, very rich, buttery and silky, with a sweet creamy taste

Aged Manchego, La Mancha, SP Ewe’s milk, hard cheese with pressed rind. Aromatic, with a hint of butterscotch

Humboldt Fog, McKinleyville, OR Goats milk cheese, with a central layer of ash and a soft, creamy white interior

Redwood Hill Camellia, Sonoma County, CA Goats milk cheese, Camembert style with a thin, velvety white rind, creamy texture

Petit Agour, Pyrénées, FR Sheep’s milk Basque cheese, semi firm, flavorful with aromas of roasted nut, caramel

Brie, Brie Region, FR Cow’s milk with a bloomy rind and ivory interior

Artisan Charcuterie	18
Chef’s Selection of Country Pâte, Artisan Salumi, Prosciutto & Mortadella with Artisinal Mustard, Pickled Vegetables, & Crostini

Jumbo Shrimp Cocktail	15
With Traditional Sauce & Lemon

Ahi Tartar Blini	12
With Red Onion & Crème Fraiche
• Add Caviar	23

Curried Deviled Eggs (4)	8
With Salmon Roe

Mozzarella Caprese	10
Tomatoes, Mozzarella, & Basil with Olive Oil & Balsamic Reduction. Served with a side of greens

Alsatian Tarte	10
With Gruyère CHeese, Caramelized Onion, Bacon, & Balsamic Reduction

Filo Crusted Hearts of Palm	12
With Prosciutto & Parmesan

Shrimp Spring Rolls	12
With Spicy Vietnamese Dipping Sauce

Served with Garlic Remoulade & Mixed Salad
Manchego & Prosciutto	13
With Green Apple

Fontina & Wild Mushroom	14
With White Truffle Oil

Brie & Smoked Duck	14
With Fig Jam

Smoked Salmon Croque Madame	15
With Cream Cheese & Chives, Farm Quail Egg, & Caviar

Mini Burgers with Assorted Cheeses	11
Brie, Swiss, & American Cheese with Artisan Mustard

Mini Yukon Gold Baked Potatoes	12
With Sour Cream, Chives, & White Truffle Oil

Crispy Crab Cakes	14
With Chive Sauce & Remoulade

Crispy Duck Confit Rolls	15
In a Port-Fig reduction

Dessert
Fresh Strawberries with Warm Chocolate Fondue	12
For two	18
For four	30
Champagne Chocolate Truffle with Grand Marnier	10
Vanilla Bean Créme Brule	8
Chocolate Molten Cake with Ice Cream & Caramelized Bananas	8
Dark Chocolate Pain Perdu Pain Perdu over chocolate sauce, citrus caramel, pink peppercorn chantilly	8
Ice Cream Sandwich Pizzelle wave cookies, chocolate sorbet, passionfruit sorbet, pistachio ice cream,caramel sauce, candied pistachios	8
Dessert Wines
Tintero Moscato D’Asti, Italy	10/50

Party Platters 24-30 individual pieces – Serves approximately 6-8 persons
Parmesan and Fontina “Cheese Puffs” with Rosemary and Sea Salt	55
Ahi Tartar with Red Onion and Crème Fraiche	65
Tomatoes, Fresh Mozzarella, Basil, Olive Oil on Toasted Baguette	55
Filo Crusted Hearts of Palm with Prosciutto and Parmesan	60
Jumbo Shrimp Cocktail with Traditional Sauce and Lemon	60
Assortment of 3 Cheeses with Candied Walnuts and Balsamic	65
Mini Yukon Gold Baked Potatoes with Sour Cream and Chives	60
Chicken Curry with Green Apple and Toasted Walnuts	60
Grilled Fontina and Wild Mushroom Sandwich with White Truffle Oil	60
Grilled Brie and Smoked Duck Sandwich with Fig Jam	65
Grilled Manchego and Prosciutto Sandwich with Green Apple	60
Strawberries and Chocolate Fondue	55