Tiny ravioli filled w/herbed goat cheese
tossed in a mushroom broth and topped w/bread crumbs
Arugula, shaved fennel, parmesan curls and pine nuts
in lemon zest vinaigrette
Smoky grilled salmon on rosemary potato cake
w/roasted Brussel sprouts and red wine reduction sauce
Chocolate terrine with roasted hazelnuts,
whipped cream and caramel sauce
Green gazpacho shots w/a grilled prawn
Herbed blini topped w/smoked fish, creme fraiche and caviar
Endive spears filled w/roasted beets, bleu cheese, spiced pecans
and balsamic syrup
Spiced beef fritters topped w/sumac-yogurt sauce
and crispy shallots
5-spice seared tuna on rice crackers
w/mango relish & soy syrup
hors d’ oeuvres
Cumin-green onion mini pancakes topped
w/yogurt-beet puree
Dungeness crab cakes and curried yellow pepper remoulade
Lavash and crostini bar w/Mediterranean spreads, cheeses,
olives and pickled vegetables
buffet
Beef tenderloin, sliced thin and served w/horseradish creme,
roasted pepper relish and sauce verte
Spiced halibut cakes in cinnamon-tomato sauce
Roasted orzo pasta salad
Garlic roasted green beans
Romaine salad w/slow-roasted tomatoes, crumbled bleu,
honey pecans and balsamic vinaigrette