Fall/Winter - Hors d'oeuvres Menu

Baby endive with herb goat cheese and Fuji apple compote
Flatbread with foraged mushrooms, porcini crème fraiche, Pecorino
Crispy polenta with braised pork and dried cherry marmalade
Baby butternut squash fritters with onion marmalade
Baby Yukon gold potatoes stuffed with scallions and aged cheddar
Baby endive, porcini scented chicken, dried winter fruit compote
Chicken and mushroom turnovers, Bellwether farms Carmody, onion jam
Caramelized onion and goat cheese tartlet
Mini pizzas with Pt. Reyes blue, onion confit, and toasted walnuts
Arancini with goat cheese, White truffle fonduta
Seared Ahi spoons, Meyer Lemon gelle, Chive crème’ fraiche’
Red Wine risotto spoons braised short ribs and cranberry – blood orange compote
Mini steak sliders, onion jam
Citrus marinated prawns with spicy mango coulis
Creamy corn grit spoons with roasted shrimp and cabernet red eyed gravy
Rosemary scented grilled beef tenderloin Carpaccio with horseradish crème fraiche and cabernet onion marmalade
Crab gratin, mini filo shells, Vella dry jack

Cheese Boards

A selection of domestic and imported cheeses with marinated olives and crusty bread
Artisan cheeses with marinated olives, seasonal fruit, and crusty bread