Passed & Stationary

Hors d’Oeuvres

Winter 2017 

All hors d’oeuvres are bite size, or a bit larger. Each item has two to three pieces per person.

*Denotes items that are, or can be made gluten-free




Soup Shooters 

Cream of Mushroom Soup with Sherry, Thyme and Brioche Croutons*

Butternut Squash Soup with Chorizo, Cumin Crème Fraîche and Cilantro*

Parsnip and Celery Root Bisque with Bacon and Chive Oil*



Wild Mushroom, Caramelized Onion and Gruyère Tartlets with Thyme

Caramelized Pear & Humbolt Fog Crostini with Red Wine Drizzle*

Roasted Squash, Sheep’s Milk Ricotta and Fried Sage Crostini with Local Honey*

Belgian Endive Topped with Fig, Candied Walnuts and Point Reyes Blue Cheese Cream*

Fried Brussels Sprouts with Lemon-Caper Aioli*



Mini Crab Cakes with New Orleans Rémoulade*

 Grilled Shrimp & Cherry Pepper Spedini with Arugula Pesto Drizzle*

 Dungeness Crab Cones with Meyer Lemon Aioli and Truffle Pearls

Tempura Fried Calamari with Ginger-Ponzu Dipping Sauce

Smoked Trout on Black Quinoa Fritters with Dill Sour Cream and Tiny Pickled Vegetables

Kampachi Ceviche with Jalapeno, Red Onion, Jicama, Mango and Cilantro-Lime Dressing, served in a crispy Tortilla Spoon*

Leek & Potato Pancakes with Smoked Salmon, Tarragon Crème Fraîche and Chives*

Togarashi Crusted Ahi Tuna Tartare with Asian Pear, Green Onion and Yuzu-Soy Reduction and Tiny Wasabi Leaves on Rice Crisps*


Meat & Poultry

Braised Short Rib Ragu on Little Polenta Cakes with Shaved Parmesan*

Mint Pesto Crusted Lamb Lollipops*

Spanish Chorizo & White Bean Crostini with Piquillo Peppers and Shaved Manchego*

Smoked Duck Breast on Carrot Fritters with Beet & Horseradish Relish*

Crispy Bite Size Potato Skins with Smoked Pancetta, Fonduta and Tiny Basil Leaves*

Lamb and Roasted Carrot Sausage Rolls with Yogurt Dipping Sauce 

Tiny Chicken and Porcini Pot Pies

Little Sage Biscuits with Duck Confit and Sour Cherry Marmalade

Thinly Sliced NY Strip Steak on a Truffled Pancake with Baby Arugula, Crumbled Gorgonzola and Balsamic Onions*

Rosemary Glazed Pork Tenderloin Crostini with Caramelized Fennel and Chianti-Apple Mostarda*

Bite Size Butternut Squash Waffles topped with Mascarpone, Smoked Prosciutto and Black Truffle Pearls* 

Chicken Liver Mousse in little jars with Sauternes Geleé, Cornichon Pickles and Toast Points*

Thai Crispy Chicken Cakes with Daikon Radish, Toasted Coconut and Micro Cilantro*

Tunisian Smoked Pork Tenderloin with Chickpea Purée, Clementine Segments and Pomegranate Seeds on Toasted Za’Tar Lavash

Blue Bottle Coffee Rubbed Rib-Eye Bites with Zinfandel Steak Sauce and Little Sour Cream & Chive Baked Potatoes*



(all mini tacos are gluten-free) 

Fish Tacos with Avocado, Chipotle Salsa, Lime Crema and Cilantro

Korean Short Rib Tacos with Shredded Carrots, Cucumbers, Bean Sprouts, Korean BBQ Sauce and Kimchi

Duck Confit Tacos with Chipotle & Fig Salsa, Crema and Toasted Pepitas 

Crispy Tofu, Black Bean and Pell Pepper Tacos with Tomatilla Salsa and Avocado



(can be served with little cones of french fries on the side for additional fee) 

Pepper Crusted Filet Mignon Sliders with Baby Spinach and Horseradish Cream

Anchor Bock Braised Pulled Pork Sliders with Purple Cabbage & Green Onion Slaw and Whole Grain Mustard Aioli

In-N-Out Style Mini Beef Sliders with American Cheese, Shredded Lettuce, Tomato and Ketchup

Pork Belly Bánh Mì Sliders with Pickled Vegetables, Sriracha Aioli and Fresh Herbs

Fried Chicken Sliders with Jalapeno Cheese Spread and Corn Salsa

Spanish Meatball Sliders with Spicy Tomato Sauce and Shaved Manchego

Veggie Burger Sliders with Shredded Lettuce and Tomato





Thyme, Honey and Sea Salt Pita Chips with White Bean Hummus

Parmesan Poppy Seed Twists

 TCK Spiced Nuts*

 Homemade Farmers Market Pickled Vegetables*

 Warm Cheddar & Chive Gougères


Platters & Boards


Farmer’s Market Vegetable Platter with Green Goddess Dip*

 Champagne Poached Shrimp Platter with Sriracha & Thai Basil Aioli and Fresh Horseradish & Meyer Lemon Cocktail Sauce*

 Cheese and Charcuterie Board with Farmers Market Fruit, Olives, Nuts and Acme Bread* 

Mediterranean Platter with Dolmas, Grilled Vegetables, Marinated Artichokes, Marinated Mozzarella Balls, Feta, Oven Roasted Tomatoes, Smokey Eggplant Dip, Roasted Red Pepper Dip and Tzatziki with Lavash Crisps