Hors d’oeuvre Menu

For the herbivore:

• Phyllo triangles with spinach, sun-dried tomatoes and feta
• Brie and red pepper tartlettes
• Yukon gold and gorgonzola potato latkes with applesauce
• Vietnamese salad rolls in rice paper with golden mango
• House-made artisan focaccia with seasonal grilled veggies
• Potato and pea samosas with yogurt and chutney
• Traditional bruschetta with tomatoes and three cheeses
• Puff pastry spirals with Crosswind Farms goat cheese, grilled veggies, basil pesto
• Soup shooter (several varieties)

For the carnivore:

• Tandoori chicken skewers with mango chutney and yogurt
• Chicken satay with roasted peanut sauce
• Smoked chicken, cheddar and spicy tomato quesadilla
• Pork and wild leek wontons with peanut sauce (in season)
• Crab and wild leek wontons (in season)
• Spicy lemon shrimp skewers with black olive tapenade
• Crispy sweet coconut shrimp
• Crab and avocado california rolls
• Crab with goat milk yogurt and herbs on red lettuce leaves
• Smoked norwegian salmon with horseradish cream on wild rice pancakes
• Grilled thai red curry beef tenderloin skewers
• Grilled whole beef tenderloin, rubbed with rosemary and sea salt, thinly sliced and served on garlic grilled baguette with horseradish cream
• Mini local lamb korma with tahini sauce
• Soup Shooters