Discover Seasonal Delights
::: Fall/winter 2025 :::

Hors d'oeuvres Menu

Our menus here are representative of some of our personal favorite dishes.  There are many more options that are available upon request. 
We are always privileged to be trusted with your special requests!

::: Skewers :::
  • Caprese
    $

    mozzarella : tortellini : olive : tomato : salumi : basil oil 

  • Bacon-Wrapped Dates
    $

    local honey : fresh herbs : smoked sea salt

  • Chicken Satay
    $

    chicken breast : tamari & molasses glaze : five spiced sesame seeds

  • Pear & Prosciutto
    $

    cubed seasonal pear : blue cheese : prosciutto : balsamic syrup

  • Salchicha Pintxo
    $

    Spanish chorizo : onion : drop pepper

  • Spiced Lamb
    $

    Mediterranean-spiced lamb loin : pistachio dust : olive oil

::: Toasts :::
  • Smoked Salmon
    $

    cornichon relish : cream cheese : dill pollen : lemon zest

  • Torched Berries
    $

    brown sugar bruléed mixed berries : whipped ricotta : mint

  • Buttered Pea
    $

    shaved Prosciutto di Parma : smoked Parmigiano Reggiano

  • Tuscan White Bean & Roasted Kale
    $

    blood orange citronette : Maldon salt : smoked black pepper

  • Spanish Pan Tomat
    $

    blistered tomato : Manchego : smoked paprika : olive oil

  • Carved Roast Beef
    $

    black garlic Dijonaise : smoked cheddar

::: small plate :::
  • Melon & Cucumber
    $

    cantaloupe microgreens : crumbled goat cheese : mint vinaigrette

  • Sugarcane Pork Belly
    $

    braised & torch-seared Duroc : molasses and Sugarcane wine vinaigrette

  • Vegan 'Caviar'
    $

    French 'Caviar' lentils : cashew cream : capers : red onion : Po-Boy toast 

  • Crab Cake 
    $

    Louisiana style : poblano remoulade : baby greens and citronette

  • Panzanella
    $

    crispy focaccia croutons : Manchego : arugula : sugarcane tomato vinaigrette

  • Mushroom & Brie quesadilla
    $

    Lost Boys mushrooms : local honey : thyme 

::: Seasonally focused :::

Let is look at the season as we design a menu together!  From heirloom squash, root vegetables, and greens in the Fall to colorful tomatoes, strawberries, and herbs in the Spring, our native soils produce a unique bounty and we are privileged to source from it!
May We Present Our Next Course