Hors D’oeuvres Galore

A night of hors d’oeuvres to satisfy every craving:

tuna-tartar butternut-squash-and-potato-frittersquesadillas


A shocking combination is always our sizzling hot Crab Cakes topped with the perfect key-lime green dollop of lime wasabi aioli. The two compliment each other so naturally that it can only be described to the mind through the mouth.

Our sports-bar-esque sliders are made of anything but stadium food. We source the beef from a local farm that raises their cattle on grass. We slowly braise the beef in red wine and vegetables then pull it apart, set it between a brioche bun and add pungent blue cheese.

We debuted a Fall fritters with a rich sienna squash with potatoes deep fried together and topped with a fresh white glob of sour cream for a dynamic pairing.

A classic Spanish quesadilla with an Oakland twist: maize tortillas layered with cheddar cheese, diced tomatoes, jalapenos, and cilantro then spun on a frying pan until melted and golden then served with a lime salsa.

img_20160924_174517 We served thick and fluffy pastry pockets stuffed with rich brie cheese, sweet caramelized onions, and a fresh dash of thyme. A sweet and rich combination served with a bread to manage the flavors.

Crunchy wonton triangles were topped with a perfect little scoop of diced raw tuna, sesame seeds for a unique taste to slide in between flavors, chives, jalapenos and avocado tossed in our favorite Soy-Wasabi and Lime Marinade. We call this our Tuna Tartar.brie-and-caramelized-onions-puffs

Our giant collection of choices rounded out with a playful Mushroom Cigar: a sheet of fillo dough filled with mushrooms sauteed in cream and vermouth with onion and oregano then rolled up into a cylindrical shape.

There isn’t a single pallet left unserved here!

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