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


Heirloom Beets & Goat Cheese Fillo

Pistachio, Blood Orange & Frisee


Petit Jumbo Lump Crab Cakes

Spiced Mango, Citrus Cream, Micro Basil


Grilled Lamb Chop Lollipops

Tamarind – Tomato Chutney,
Cilantro – Meyer Lemon Yogurt


Seared Diver Scallop Ceviche

Pineapple Carpaccio, Vanilla & Lime, Beetroot Basket


Apple, Brie & Spiced Walnuts

Sherry Reduction


Goat Cheese Mousse Tarts

Crispy Bacon, Candied Apple, Hazelnut Dust


Marinated Heirloom Tomato – Mozzarella

Basil Crystals, HawaiianPinkSea Salt, Balsamic Pipette


Watermelon and Cherry Tomato Gazpacho Shooters

Dungeness Crab, Cool Cucumber and Mint


Sliced Beef Tenderloin Toast

Horseradish Crema, Truffle Salt, Caramelized Onions, Baby Arugula


Asparagus Wrapped with Prosciutto

Stuffed with Creamy Brie & Quince