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Cocktail and Small Bites 

Spring 2019 Sample Menu

Watermelon and ahi tuna poke spoons with crispy wontons and spicy avocado aioli 

Crostini with triple creme Brie, pear, and balsamic marinated onion

Beet pickled Curried deviled eggs with 


Chicken and apple curry salad in endive spears


Crostini with braised short rib, taleggio cheese, sundried tomato, and apricot-caper relish


Mini crab cake with lemon-dill drizzle


Watermelon gazpacho shooter with crab salad


Banh mi sliders with skirt steak, pickled veggies, herb gremolata and dragon sauce


Ricotta toasts with sundried tomato, fresh basil, and caramelized balsamic shallots

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