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 | |
Cheese Selection
| 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 |
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| Aged Manchego, La Mancha, SP Ewe’s milk, hard cheese with pressed rind. Aromatic, with a hint of butterscotch |
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| Humboldt Fog, McKinleyville, OR Goats milk cheese, with a central layer of ash and a soft, creamy white interior |
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| Redwood Hill Camellia, Sonoma County, CA Goats milk cheese, Camembert style with a thin, velvety white rind, creamy texture |
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| Petit Agour, Pyrénées, FR Sheep’s milk Basque cheese, semi firm, flavorful with aromas of roasted nut, caramel |
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| Brie, Brie Region, FR Cow’s milk with a bloomy rind and ivory interior |
Charcuterie Selection
| Artisan Charcuterie | 18 |
| Chef’s Selection of Country Pâte, Artisan Salumi, Prosciutto & Mortadella with Artisinal Mustard, Pickled Vegetables, & Crostini |
Seafood
| Jumbo Shrimp Cocktail | 15 |
| With Traditional Sauce & Lemon | |
| Ahi Tartar Blini | 12 |
| With Red Onion & Crème Fraiche | |
| • Add Caviar | 23 |
Petite Plates & Salads
| 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 |
Panini
| 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 |
Heartier Fare
| 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
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| Ice Cream Sandwich Pizzelle wave cookies, chocolate sorbet, passionfruit sorbet, pistachio ice cream,caramel sauce, candied pistachios |
8
|
Dessert Wines |
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| Tintero Moscato D’Asti, Italy | 10/50 |
Party Platters24-30 individual pieces – Serves approximately 6-8 persons |
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| 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
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| Grilled Manchego and Prosciutto Sandwich with Green Apple |
60
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| Strawberries and Chocolate Fondue |
55
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