Hors D’ oeUVRES / Tray-Passed

• Eggplant “caviar” atop crisp dehydrated tomatoes, served on toasted baguette rounds with a delicate drizzle of aromatic herb oil
• Deviled eggs presented three ways: classic, beetroot-infused, and dill pickle
  (Caviar add-on: $8 per person)
• Beef and potato dauphine skewers, elegantly glazed with vibrant chimichurri
• Salmon nori tartare atop seasoned rice crisps

• Pickled beets nestled in silky hummus, finished with parsley oil and refined garnishes
• Bruschetta reimagined: slow-simmered tomato fondue atop housemade ricotta, accented with basil oil
• Kumamoto oysters enveloped in ethereal white wine foam, finished with minced shallots and herb oil
• Mini rib-eye arancini, stuffed with molten mozzarella and infused with saffron, served with a side of saffron aioli

Select four items

• Silky chicken liver pâté crowned with red wine caviar, presented on warm pan-fried potato rounds
• Smoked halibut atop crisp cucumber slices, layered with herb-infused cream cheese, bright lemon zest, and fresh dill
• Handmade duck confit ravioli, delicately pan-seared for a tender, flavorful burst
• Whipped housemade feta with golden honey and toasted pistachios, atop grilled zucchini ribbons
• Seared scallop medallions on mini parsnip crisps, finished with yuzu beurre blanc and micro cilantro
• Tuna tartare cones crafted from seaweed and rice paper, nestled in crispy wonton shells with sesame-soy glaze and pickled ginger
• Crab cakes on refreshing cucumber rounds, accented with wasabi crème fraîche and shiso oil