SAMPLE HORS D'OEUVRES MENU

Sample Hors d’oeuvres Menu

(Chef Brian can create anything you wish, you may discuss
the details further in your initial consultation)

Sweet & Spicy Ahi Tuna Poke Cones

Sake – Soy “Caviar”, Sesame – Cucumber Tartar,
Ginger – Avocado Mousse, Wasabi Cloud

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Heirloom Beets & Goat Cheese Fillo

Pistachio, Blood Orange & Frisee

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Petit Jumbo Lump Crab Cakes

Spiced Mango, Citrus Cream, Micro Basil

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Grilled Lamb Chop Lollipops

Tamarind – Tomato Chutney,
Cilantro – Meyer Lemon Yogurt

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Seared Diver Scallop Ceviche

Pineapple Carpaccio, Vanilla & Lime, Beetroot Basket

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Apple, Brie & Spiced Walnuts

Sherry Reduction

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Goat Cheese Mousse Tarts

Crispy Bacon, Candied Apple, Hazelnut Dust

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Marinated Heirloom Tomato – Mozzarella

Basil Crystals, HawaiianPinkSea Salt, Balsamic Pipette

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Watermelon and Cherry Tomato Gazpacho Shooters

Dungeness Crab, Cool Cucumber and Mint

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Sliced Beef Tenderloin Toast

Horseradish Crema, Truffle Salt, Caramelized Onions, Baby Arugula

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Asparagus Wrapped with Prosciutto

Stuffed with Creamy Brie & Quince