STATIONED HORS D'OEUVRES

 

ANTIPASTO BOARD

HOT COPPA, PARMA DI PROSCIUTTO, SALAMI, SOPPRESSATA, PEPPERONCINI, OLIVES, ARTICHOKE HEARTS, ROASTED RED BELL PEPPERS

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CRUDITES
CELERY, CARROTS, BELL PEPPERS, CUCUMBER, BROCCOLI, CAULIFLOWER, RADISH, SNAP PEAS, CREAMY HERB DIP, OLIVE TAPENADE, AIOLI​

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FROMAGE

BAKED BRIE CHEESE, POINT REYES BLUE CHEESE, DRUNKEN GOAT CHEESE, PURPLE MOON, AGED ENGLISH CHEDDAR CHEESE, DRIED FRUIT, CRACKERS, CROSTINI

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PASSED HORS D'OEUVRES

 

WHISKEY BEEF BRUSCHETTA

HEIRLOOM TOMATOES, BABY ARUGULA, LAURA CHENEL GOAT CHEESE, STONE-GROUND MUSTARD, WHISKEY PEARLS

 

DEVILED EGGS

CRÈME FRAICHE, CHIVES, CREAMY EGG YOLK, SQUID INK TOBIKO

 

SMOKED SALMON*

HOUSE-CURED SALMON, DILL CRÈME, ENGLISH CUCUMBER, BRIOCHE, SALMON ROE

 

PONZU CHICKEN SKEWERS

PANKO BREADED, SESAME-CITRUS-SWEET SOY GLAZE, CHIVES, TOASTED SESAME SEEDS

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TOMATO AND ARTICHOKE CROSTINI

ROASTED SHALLOTS, MICRO ARUGULA, FINES HERBS, VEGAN RICOTTA

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55 PER PERSON

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EXECUTIVE CHEF STEPHEN ASHLEY

CHEF DE CUISINE ANTHONY CONTRERAS

SOUS CHEF MIGUEL RANGEL JR. SOUS CHEF TALON MCGOWAN