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Cocktail Reception - Hors d'oeuvres Menu

Baby endive with herb goat cheese and Fuji apple compote

Flatbread with grilled eggplant caponata

Crispy polenta rounds with sun dried tomato relish

Crispy white polenta with braised pork and dried cherry marmalade

Grilled crostinis with fresh mozzarella,
Proscuitto wrapped dried figs, and balsamic reduction

Baby butternut squash fritters with roasted onion marmalade

Endive stuffed with Curried chicken salad

Grilled chicken skewers with: smoky bbq, honey and whole grain mustard
and romesco

Baby Yukon s stuffed with a goat cheese – potato puree and white truffle essence

Cured pork Crostini with sweet potato brandade

Mini cornmeal flatbread with onion confit, mushrooms and goat cheese

Mini pizzas with Pt. Reyes blue, onion confit, and toasted walnuts

Tandoori cabbage wraps with chicken

A selection of domestic and imported cheeses
with marinated olives, fresh seasonal fruit and crusty breads

Mini Marsala mushroom risotto cakes with roasted peppers, basil puree
and white truffle essence

Seared Ahi tuna on rosemary flatbread
with porcini crème fraiche’ and truffled parsnip puree

House cured salmon with crispy dark bread, cucumber salad, capers and chive aioli

Yukon gold potatoes stuffed with smoked salmon mousse and caviar

Duck or rabbit rillette on grilled country bread with fig jam

Crostini with grilled flank steak, romesco sauce and arugula pesto

A tasting of salmon and tuna tare tare with Meyer lemon vinaigrette
and watercress on crispy brioche rounds

Sonoma County smoked duck sausage on wild rice griddlecakes
with dried cherry compote and goat cheese

Southern style black pepper buttermilk biscuits
with Sonoma county maple cured ham
and whole grain mustard

Grilled pork and pear skewers with pomegranate – ancho molasses

Roasted sherry glazed mushrooms with country ham on crostini

Artisan Cheeses with marinated olives, seasonal fruit,
a selection of breads and crostinis,
and other tasty treats

Mini filo tarts stuffed with a baby mushroom ragout, smoked duck
and cranberry compote

Mini rolls with grilled flank steak and sun dried tomato tapenade

Smoked duck breast with fig jam and served on wild rice and corn griddle cakes

Mini crab cakes with lemon aioli and Tobiko caviar

Grilled prawn skewers with salsa verde

A tasting of salmon and tuna tare tare with Meyer lemon vinaigrette
and watercress on crispy brioche rounds

Rosemary scented grilled beef tenderloin carpaccio
with horseradish crème fraiche and cabernet onion marmalade

Grilled lamb on mint crostini with poached quail egg

Citrus marinated prawns with spicy mango salsa

Crab puppies with lemon chipotle remoulade

Mini crab and leek tartlets

Mini warm Dungeness crab and Meyer lemon gratin with avocado coulis

Rosemary scented lamb on grilled olive flatbread with piquillo pepper relish