Passed Hors D’ oeuvres Menu

2017 cold passed hors d’ oeuvres menu

FARM TO TABLE CUISINE

~COLD PASSED HORS D’OEUVRES~

sesame seared tuna wakame salad, wasabi tobiko
house smoked trout mousse pickled beets inside phyllo cup
vegetable summer roll ponzu dressing
kashmiri spiced shrimp avocado, roasted corn, micro greens
smoked salmon with dill creme fraiche on pumpernickel toast

~HOT PASSED HORS D’OEUVRES~

maryland crab cakes sriracha aioli
1685 reuben house-cured corned beef, sauerkraut, swiss on rye
yukon gold potato pancakes chive sour cream, apple compote
farmhouse franks in a blanket andouille, cheese, puff pastry
vegetable and rice noodle wontons pineapple and kumquat marmalade
sliced tenderloin of beef balsamic onions, gorgonzola cream on brioche
sirloin sliders caramelized onions, farmhouse ketchup on brioche
vegetarian sliders shitake mushrooms, lentil, quince, avocado on brioche