Cold

Citrus Accented Roasted Beet Salad with Toasted Pumpkin Seeds and Quark Cheese Served on Chinese Spoons
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Crepes with Smoked Blue Fish and Apples
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Terrine of Hudson Valley Foie Gras with Lychee Gelee and Roasted Pistachio Nuts Served on Brioche Rounds
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Trio of Tuscan Crostini
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Tuna “Cru” Salad Nicoise with Fingerling Potato, Hard Cooked Quail Egg, and Dijon Vinaigrette on Chinese Spoons
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Wild Alaskan Salmon Tartare with Wasabi Crème Fraiche Served on Buckwheat Blini
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Tamarind Marinated Black Angus Hanger Steak with Horseradish Crème Fraiche in Butter Lettuce Cocoons

Warm

Velvety Chestnut and Wild Mushroom Soup in a Shot Glass
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Swiss Chard and Cotija Cheese Empanadas with Yellow Mole Dipping Sauce
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Indonesian Beef Satay with Spicy Peanut Cilantro Sauce
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Miniature Codfish Strudel with Riesling Braised Sauerkraut with Tarragon White Peppercorn Sauce
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Golden Purse Pork Dumplings with Sweet Chili Dipping Sauce
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Wild Alaskan Crisp Salmon Cakes with Spicy Harissa Aioli
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Ricotta and Prosciutto Beignets made with Pete’s Eats Homemade Ricotta Cheese
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Grilled Truffled Tuscan Pizza with Apple Wood Smoked Bacon, Monterey Goat Cheese, 24hr. Onions, and Toasted Rosemary