Spring Cocktail Buffet

Passed Hors D’oeuvres

Papaya-Lime Shooters habañero cream and papaya seeds

Cumin and Saffron Ahi Tuna Tartare slivered scallions on garlic pappadum

Celeriac Pancakes with Smoked Trout lemon crème fraîche and beet shoots

Smoked Salmon with Kaffir Lime Cream and Salmon Caviar served in a spoon

Placed Hors D’oeuvres

Herb Poached Prawn and Cucumber Salad
sliced fennel, Meyer lemon, dill and mint

Crisp Spring Vegetables with Truffled Hazelnut Dipping Sauce
fennel, blue lake beans, asparagus, snap peas, icicle radishes

Artisan Cheese Selection

Cowgirl Creamery Mount Tam
soft ripened cow’s milk cheese from Point Reyes Station with grilled asparagus and crushed pistachios

Marin French Pacific Blue
a triple cream blue veined cow’s milk brie from Petaluma with truffle honey walnuts

Sally Jackson Grape leaf Wrapped Aged Goat Cheese
a nutty, semi-firm cheese from Washington State with dried figs poached in red wine, orange zest and thyme

Mimolette
a hard sharp cow’s milk cheese from Normandy, France
with shaved fennel, and marcona almonds

Full Bar Service, California Artisan Brands

Hangar One Vodka, Junipero Gin, St. George Single Malt Whiskey
Old Potrero Straight Rye Whiskey, Chandon Alambic Brandy
Clos Du Bois Chardonnay and Cabernet Sauvignon
Sierra Nevada Pale Ale, Old Foghorn Barleywine Ale
Calistoga Sparkling Mineral Water