Hors D’oeuvres
-Smoked Trout on a Caper Cream Cheese Spread on Crostini
-Roast Beef Crostini with Arugula and Horseradish
-Bruschetta with Fresh Tomato, Garlic and Basil **
(Out of season: Sundried Tomato Pesto, Basil & Aged Parmesan *)
-Goat Cheese and Local Pear Crostini Drizzled in Local Honey *
-Roasted Nectarine, Basil and Avocado Bruschetta (Seasonal)
-Porcini Filled Sacchitini with Basil & Tomato *
-Dancing Moon Farms Strawberry Halves Piped with sweet Cream Cheese and a Fried Marcona Almond *
-Fig and Goat Cheese Phylo Purse *
-Individual Quiche with Seasonal Vegetables and Local Cheese *
-Kimbap Rolls- Korean Style Sushi made with sweet pickled cucumber and carrots, bean sprouts, and a wasabi soy reduction **
-Zenner’s Double Smoked Sausage, Grilled and Skewered with Local Cherry Tomatoes and Oregrownian Basil
-Peaches and Brie Puff Pastry *
-Pan Seared Ahi stacked on Cucumber and Radish with Chili Aioli
-Bacon Wrapped Dates with Gorgonzola
-Fresh Berry Tartlets with Sweet Cream and Mint *
-Kale, Red Onion and Feta Fritter with Romesco *
-Winter Squash Fritter with Romesco and Crème Fraiche *
-Traditional Antipasti with Salami, Olives, Breads and Cheeses
-Organic Crudite` with our House Made Hummus and Tsatziki
-Cheeses with Three Featured WA & OR Creameries, Fresh Fruits, Breads and House Made Herb Crostini
*= Vegetarian **= Vegan