Passed Hors D'oeuvres Menu

Crispy fried hot chicken, bread and butter pickles, slaw, toasted brioche bun.

Crispy fried chicken, cheddar corn waffle, bacon maple syrup.

hard boiled quail egg, chicken sage sausage, lemon aioli.

Braised duck, wild mushroom risotto, parmesan cheese, lemon rosemary aioli.

With a sweet chili glaze.

Slow cooked then fried pork belly, sweet & spicy kewpie.

Hickory smoked pork belly, ripe tomato, microgreens, lemon and garlic aioli, toasted brioche.

Braised short rib, rosemary garlic risotto, parmesan cheese, horseradish cream.

Roasted pork butt, prosciutto, gruyere cheese, dill pickles, Dijonnaise, brioche bun.

Black truffle cheddar, caramelized onions, Dijonnaise, brioche bun.

Bosc pear, goat cheese mousse, prosciutto, lavender honey.

Braised beef short rib, red wine demi-glace, Yukon gold mashed potato, caramelized onion, microgreens. 

Braised beef short rib, red wine demi-glace, Yukon gold mashed potato, caramelized onion, microgreens. 

Pork chorizo meatballs, sweet onions, aged sherry wine, chicken jus, saffron. 

Beef meatball, roasted pineapple, sweet and sour. 

Belgian endive, green apple, goat cheese mousse, local honey, toasted pecan. 

 Roasted green apple, prosciutto, brie, sourdough bread.  

Beet, parsnip, carrot, sweet potato, rosemary-garlic veganaise. 

Buffalo mozzarella, ripe cherry tomato, basil, aged balsamic vinegar. 

Cave aged blue cheese, caramelized sweet onions, micro arugula. 

Black truffle cheddar, micro arugula, brioche toast.