Individual Appetizers

COLD APPETIZERS

Fish and Seafood
FRESH CRAB AND AVOCADO MARTINI* served in individual martini glasses
PEEL -n- EAT PRAWNS with cocktails sauce and lemons
CHARDONNAY POACHED JUMBO PRAWN CORDIAL with Armangac cream and fresh lemon, served in a cordial glass
PASSIONFRUIT CURED HALIBUT SEVICHE MARGARITA* served in individual margarita glasses with lime tortilla chips
APPLE SMOKED SALMON CROSTINI with onion caper salad
SMOKED SALMON MOUSSE AND CAVIAR ON BLACK BREAD
BAY SHRIMP COCKTAIL MARTINI* with cocktail sauce and fresh lemons
OYSTERS ON THE HALF SHELL* with champagne mignonette

Chicken
MANDARIN CHICKEN SALAD with slivered almonds, served in white Chinese “take out” box with chopsticks
ENDIVE SPEAR FILLED WITH HERBED CHICKEN and red peper cream

Beef
BEEF TENDERLOIN BRUSCHETTA with wild mushroom truffle salad
FILET OF BEEF CROSTINI sliced beef tenderloin au poivre on grilled baguette, drizzled with horseradish cream
THAI BEEF CUPS phyllo cups filled with rare seared beef, lemongrass and mint

Pork & Duck
WOOD GRILLED PROSCIUTTO WRAPPED ASPARAGUS SPEARS
SMOKED PORK LOIN ON CRISP PITA with apple chipotle relish
DUCK CONFIT BRUSCHETTA with pepper cream and citrus greens
OPEN FACED BLT ON BRIOCHE garlic aioli, crispy pepper bacon, arugula and local tomatoes, on brioche with truffle oil

Vegetarian
CAESAR SALAD CUPS Romaine tossed in housemade Caesar dressing served in a parmesan cup with cracked pepper
PEAR & CREAMY BRIE BRUSCHETTA topped with crushed hazelnuts
TOMATO MOZZARELLA AND FRESH BASIL BRUSCHETTA MARTINI served in a large martini glass, accompanied with grilled baguette
VIETNAMESE SALAD ROLLS mint, basil, Shitake mushrooms and rice noodles, wrapped in rice paper, served with peanut dipping
ENSALATA CAPRESE SKEWERS vine ripened grape tomatoes, fresh basil and mozzarella, served on twisted bamboo skewers, drizzled with balsamic syrup
BLUE CHEESE AND CANDIED WALNUT TARTLETS drizzled with lavender honey

Sweets
MOUSSE CORDIALS (select 2 flavors)
Cappuccino-Chocolate Truffle, Raspberry Lemon, Key Lime & Mint, Chocolate & Hazelnut, Creamy Mango
CHOCOLATE AND VANILLA PETIT FOURS
CHAMPAGNE STRAWBERRIES & CREAM served in champagne saucers with vanilla chantilly cream

HOT APPETIZERS

Fish and Seafood
CHIPOTLE GRILLED COLD WATER PRAWN SKEWERS with lime-chili dipping
JERKED PRAWN SKEWERS with papaya-mango salsa
COCONUT CRUSTED SHRIMP with sweet chili sauce
SHRIMP POT STICKERS with Nuac Cham dipping
DUNGENESS CRAB STUFFED CRIMINI MUSHROOMS with caper butter
MINI CRAB CAKES with key lime aioli dipping sauce
CARAMELIZED SEA SCALLOPS WRAPPED IN PROSCIUTTO
AHI TUNA SLIDERS with wasabi aioli and pickled ginger

Beef
MEATBALLS IN ROSEMARY JUS
SEARED BLACK ANGUS FILET MIGNON TIPS* served with horseradish dip
BADIYAKI BEEF SKEWERS with peanut or teriyaki sauce
BEEF TENDERLOIN SKEWERS* with au poivre peppercorn sauce
PETITE BEEF TENDERLOIN WELLINGTON filled with sundried tomatoes and goat cheese
BEEF & CHEDDAR SLIDERS with smoked cheddar cheese
BEEF & BLUE SLIDERS with blue cheese and caramelized onioins

Chicken
CRISPY ASIAN CHICKEN SPRING ROLLS with soy vinegar and hot mustard
CHICKEN POT STICKERS with Nuoc Cham dipping
MOJITO MINT GRILLED CHICKEN SKEWERS with chili-lime dipping sauce
GINGER MARINATED GRILLED CHICKEN SKEWERS with peanut or teriyaki dipping sauce
CHICKEN SALTIMBOCCA SKEWERS chicken wrapped in prosciutto, brushed with sage oil

Pork
ITALIAN SAUSAGE STUFFED MUSHROOMS CAPS with fresh Italian parsley, garlic and parmesan
PROSCIUTTO CIGARS prosciutto and leeks wrapped in phyllo dough, sprinkled with parmesan and baked
PORK POT STICKERS with Nuoc Cham dipping
CRISP ASIAN PORK SPRING ROLLS with soy vinegar and hot mustard

Vegetarian
MINI CARAMELIZED ONION AND GRUYERE STUFFED POTATOES
MINI TWICE BAKED POTATOES topped with cheddar and bacon
WILD MUSHROOM TARTLETS with toasted sage and Pecorino cheese
OREGON WILD MUSHROOMS AND CHEVRE STRUDEL with basil and goat cheese
GRILLED POLENTA CAKES with mozzarella and marjoram
VEGETARIAN POT STICKERS with Nuoc Cham dipping
CRISP VEGETARIAN ASIAN SPRING ROLLS with soy vinegar and hot mustard

*$1.50 additional per person