PASSED HORS D'OEUVRES
PASSED HORS D’OEUVRES
MINI CRAB CAKES
whole grain mustard aioli
WARM LOCAL GOAT CHEESE CRISP
artichoke, red pepper, kalamata bruschetta, fresh basil, local olive oil
stuffed with Farmstead lemon herb ricotta and drizzled with local honey
CALIFORNIA APRICOTS
(spring seasonal)
stuffed with Farmstead lemon herb ricotta and drizzled with local honey
PROSCIUTTO & HAPPY ACRES CHÈVRE WRAPPED ASPARAGUS
with balsamic reduction and thyme
GRILLED MEXICAN WHITE SHRIMP
with mango ginger salsa and cilantro oil
GRILLED BABY LAMB RACK CHOPS
with syrah beurre rouge and mint pesto
ASPARAGUS AND SPRING PEA SOUP SHOOTERS
with lemon creme fraiche, crispy fried shallots, and chervil
FARMSTEAD SMOKED SCOTTISH SALMON
on blini’s with blood orange creme fraiche, black sturgeon caviar, and chives
GRILLED CHICKEN SATAY
with Thai coconut peanut dipping sauce and opal basil
GRILLED SPRING VEGETABLE SALAD IN BELGIAN ENDIVE CUP
with champagne vinaigrette
pico de gallo, and avocado crema
MINI VEGETABLE QUESADILLAS
squash, peppers, and onions with smoked cheddar,
pico de gallo, and avocado crema
GRILLED BEEF CROSTINI
with roasted shallot, horse radish cream, wilted arugula, and thyme
SMOKED BRISKET SLIDERS
on mini brioche buns, with Cahill Porter cheddar, caramelized onion, and jus
DUCK CONFIT & WILD MUSHROOM WELLINGTONS
with blue cheese fondu and cherry gastrique