Tapas and Small Plates

Tapas and Small Plates

CHILLED PASSED SELECTIONS
asian scented ahi tartare in wonton cups

assorted sushi with ginger and wasabi

bruschetta with white bean puree and three olive tapenade

chilled oysters on the half shell

citrus marinated prawns

grilled fig and goat cheese crostini with lavender honey

fava bean puree on toasted corn cakes (seasonal)

grilled artichokes dressed with a meyer lemon vinaigrette

heirloom beet salad and avocado puree on grilled sourdough

heirloom tomato salad on brioche with basil oil and fromage blanc (seasonal)
hummus and quinoa pizettas with roasted cherry tomatoes

mediterranean flavored ahi tartare on country bread

miniature blt’s on brioche with crisp pancetta organic butter lettuce and roasted tomatoes

saffron infused seafood salad on crostini

scallop ceviche on tortilla

seared peppered beef crostini with horseradish crème fraiche

shots of chilled gazpacho (seasonal)

truffled pate on toasted country bread

vietnamese style spring rolls
WARM PASSED SELECTIONS
brie tartlets with melted leeks 

burratta cheese on grilled toast points with lemon oil

chipotle braised pork spoons with black bean puree and salsa fresca

crispy zucchini cakes with basil aioli

curried lamb skewers

duck on potato cake, cherry chutney and fromage blanc

dungeness crab cakes

goat cheese wontons

grilled thai chicken skewers with a curry glaze

lamburgers with a “secret sauce”
miniature homestyle chicken potpies

miso marinated bass on wonton crisp

open faced fig and gorgonzola tart

pan fried corn pancakes with caviar and crème fraiche

saffron risotto fritters

seared ahi sliders with wasabi aioli

shots of warm seasonal soup

smoked mozzarella wontons

sui mai dumplings with ponzu sauce

truffled mushroom empanadas
PLATTERS

meze platter 
hummus with pita bread, baba ganouch, mixed olives and flat bread 

artisan cheese platter
with sliced breads and crackers

grilled seasonal vegetables

fresh organic crudités

antipasti
BAR SNACKS
citrus marinated olives

house-made bread sticks

almond tasting
marcona, candied, herb roasted

warm edamame
SMALL PLATES

STARTERS
japanese cucumber salad with edamame and crunchy peanuts 

apple and jicima salad with cilantro in a yuzu vinaigrette 

shaved asian pear and parma ham with mache in a lemon vinaigrette

thai noodle salad with crisp cabbage, rock shrimp, and avocado

citrus scented salmon tartare with crisp potato chips

tuna sashimi with thai basil aioli and daikon salad

asian style shrimp ceviche with wonton chips

roasted shaved cauliflower and brussel sprouts with pancetta and golden raisins

salad of organic beets, beet curd and goat cheese

smoked trout with crispy pancetta, frisee and a warm champagne vinaigrette

shaved persimmons with marcona almonds and aged gouda

crab and tuna tartare napoleon with crispy potato chips and roasted pepper coulis

leek tartlet with poached egg and charred tomato vinaigrette


SOUP

warm miso soup with silken tofu and scallions

creamy tuscan white bean soup with lemon oil and crisp pancetta

roasted butternut squash soup with apple crème fraiche

shots of butternut squash soup with apple crème fraiche

chilled heirloom tomato gazpacho with cucumber salsa

brentwood corn soup with basil oil


SEAFOOD

miso glazed cod with sake seared shiitake mushrooms

crispy salmon eggrolls with a sweet chili dipping sauce

stuffed and grilled squid stuffed with ginger pork and lemon grass

seared sea scallops on parsnip puree with a cilantro carrot reduction and osetra caviar

grilled wild coho salmon with braised butter beans, roasted eggplant and tomato confit


MEAT AND POULTRY

crispy glazed hoison ribs with asian coleslaw and lime

spiced chicken crepes with plum sauce and scallions

grilled and sliced kobe hanger steak with porcini risotto, and potato strings

herb grilled chicken spanish chorizo, citrus salsa verde

"albondigas" moorish spiced spanish meatballs, tomato safrito

roasted lamb chops with stone fruit chutney and grilled vegetables

moroccan spiced lamb skewers with cous cous
FINISH
white chocolate bread pudding

rubarb and strawberry tarts

molten choclate cake

mixed berry crisp with vanilla ice cream

summer stone fruit crepes with basil syrup

caramelized banana napoleon with toasted hazelnuts and caramel sauce

selection of mini cupcakes

assortment of petite fours (chef’s selection of seasonal bite sized desserts)
shots of spiced hot chocolate

chocolate covered organic strawberries

“retro” candy candy display

mininature crème brulee and pot de crème

chocolate fondue tower (with mixed organic fresh and dried fruit, selection of cakes

candy apple bar

mixed mini sorbet and ice cream cones
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