~*Rare Togarashi Seared Fresh Ahi Tuna with Vegetable Rice Noodles and Hissho Sauce
~ Herb Marinated Artichoke Heart and Brie Stuffed Mushrooms GF
~ Fresh Netarts Bay Oysters on the Half Shell with Cocktail and Mignonette Sauce GF
~ Fresh Steamed Clams in White Wine, Shallots Butter Broth Served with Fresh Baked Herb and Parmesan Focaccia
~ Fresh Dungeness Crab Cakes with Three Sauces - Roasted Garlic and Sun-dried Tomato Aioli, Ginger Jalapeno and Zhoug
~ Warm Spanish Drunken Goat Cheese - Murcia Al Vino - with Assorted Olives, Marinated Artichoke Hearts, Roasted Garlic, Fresh Tomatoes and Garlic Crostini
~ Cypress Grove Goat Cheese Infused with Fennel Pollen and Lavender served with Olive oil Seared Spinach,
Garlic Crostini, Herb Marinated Mushrooms, Olive oil Roasted Shallots and Rum Pickled Peruvian Biquinho Peppers
~ Cypress Grove Truffle Infused Goat Cheese Fondue with Grilled Artichoke Hearts, Grilled Shallots, Olive oil Seared Spinach and Garlic Focaccia Croistini
~ Fresh Pacific Oysters Rockefeller Baked on the Half Shell with Savory Spinach, Herbs and Garlic Cream
~ Stuffed Mushrooms with Bacon, Chevre and Spinach
~ Oven Roasted Asparagus Spears with Bay Shrimp, Lemon, Provolone, Parmesan and Romano Cheese
~ Sauteed Button Mushrooms in Garlic Butter Sauce
~ Broiled Local Jalapenos Stuffed with Shrimp, Bacon and Local Umapine Cheese
~ Sweet and Spicy Bacon Wrapped Divers Scallops
~ Fresh Washington Willapa Bay Oysters Pan Fried
~ Local Roasted Beet, Sweet Fennel, Toasted Walnuts and Goat Cheese Laced with Fennel and Lavender Gratinee Served with Olive Oil Crostini
~ Fresh Figs, Fennel & Lavender Infused Goat Cheese and Almonds Oven Broiled and Topped with a Drizzle of Local Honey and Balsamic Syrup
~ Local Bingham Premium Dry Aged Beef Basque Spice and Toasted Garlic Honey Glazed Beef Flanken Ribs
~ Beef and Roasted Garlic Spicy Adobado Picks
~ Yucatican Chicken Skewers with Ginger Jalapeno Sauce and Fresh Salsa
~ Chilie Rellano Pastry Bites
~ Baked Brie in Filo with Spiced Apples and Thyme
~ Java and Ginger Beef Slow Roasted and Pulled – Served on Mini Focaccia Buns with Red Eye Barbecue Sauce
~ Bay Shrimp Cocktail Mountain with Cocktail Sauce
~ Asian Spice Roasted Pork Tenderloin (Chef Carved) Served with Sesame Buns
~ Trio of Deviled Eggs -Avocado, Beet and Traditional
~ Pang Pao Lettuce Cups
~ Asian Mahogony Chicken Skewers
~ Artisan Cheese and Charcuterie Board Includes assorted Fruit, Crackers and Spreads
~ Crab and Pamesan Cheese Stuffed Jumbo Mushrooms
~ Cheve, Bacon and Spinach Stuffed Jumbo Mushrooms
~ Warm Spinach Artichoke Cheese Dip with Fresh Baguette Slices
~ Avocado, Smoked Salmon and Dill Cheese Wraps
~ Balsamic Roasted Pear and Blue Cheese Mousse Canapes
~ Italian Olive Canapes
~ Tapanade and Bay Shrimp Canape
~ Brie and Fresh Strawberry Picks~ Ham Wrapped Asparagus Spears
~ Assorted Tea Sandwiches
~ Chicken Apple Chipotle Profiteroles
~ Salad Cups with Bright Vegetable Garnishes and Creamy Green Garlic Dressing
~ Hot Cheese Dip with Spinach and Artichokes - Served with Fresh Baked Baguette Slices and GF Bread Slices
~ Ham Wrapped Asparagus Spears
~ Blarney Stuffed Mushroom Caps with Braised Cabbage, Sausage and Irish Cheddar
~ Irish Smoked Salmon, Herb Butter and Soda Bread Canapes
~ Guinness Irish Cheddar Canape with Emerald Vegetable Crown
~ Asian Char Sui Sesame Pork Tenderloin with Sesame Buns (Chef Carved)~Greek Salad Pick – Cucumber, Feta, Kalamalt Olive, Tomato, Artichoke Heart, Oregano and Olive Oil
~ Brie Cheese Pinwheel Pastries with Fresh Strawberries
~ Bacon Wrapped Blue Cheese Dates
~ Chicken Verde Cocktail Tamales
~ Steak and Roasted Garlic Spicy Avocado Picks
~ French Herbed Goat Cheese and Sun-dried Tomato Tarts
~ Artchoke and Brie Stuffed Mushrooms
~ Smoked Salmon Dip with Grilled Baguette Slices
~ Cajun Barbecue Brisket Sliders with Caramelized Onion Buns
~ Red Potato salad Bites with Dill Mascarpone and Whole Grain Mustard
~ Cheve, Bacon and Spinach Stuffed Mushrooms
~ Prawn Cocktail Spinner Picks
~ Chili Cheese Dip with Fresh Vegetables and Fire Grilled Bread Rounds
~ Beet and Sweet Fennel GratineeSpecials
~ Artichoke and Cambazola Stuffed Mushrooms
~ Bacon and Cheese Stuffed Mushrooms
~ Crab Cakes
~ Crespelle
~ Fennel / Lavender Goat Cheese
~ Fig, Goat Cheese and Almond
~ Oysters On The Half Shell
~ Pan Fried Oysters
~ Portuguese Cherry Tomatoes
~ Roasted Red Pepper and Roasted Garlic Hummus Plate
~ Sautéed Mushrooms & Asparagus with Tarragon
~ Shrimp Stuffed Mushrooms
~ Spanish Red Wine Infused Goat Cheese
~ Stuffed Jalapeno with Shrimp and Bacon
~ Sweet and Spicy Bacon Wrapped Scallops
~ Truffle Goat Cheese Fondue
~ Vol en Vent Seafood Pastry
~ Herb Marinated Artichoke Heart and Brie Stuffed Mushrooms GF
~ Fresh Netarts Bay Oysters on the Half Shell with Cocktail and Mignonette Sauce GF
~ Fresh Steamed Clams in White Wine, Shallots Butter Broth Served with Fresh Baked Herb and Parmesan Focaccia
~ Fresh Dungeness Crab Cakes with Three Sauces - Roasted Garlic and Sun-dried Tomato Aioli, Ginger Jalapeno and Zhoug
~ Warm Spanish Drunken Goat Cheese - Murcia Al Vino - with Assorted Olives, Marinated Artichoke Hearts, Roasted Garlic, Fresh Tomatoes and Garlic Crostini
~ Cypress Grove Goat Cheese Infused with Fennel Pollen and Lavender served with Olive oil Seared Spinach,
Garlic Crostini, Herb Marinated Mushrooms, Olive oil Roasted Shallots and Rum Pickled Peruvian Biquinho Peppers
~ Cypress Grove Truffle Infused Goat Cheese Fondue with Grilled Artichoke Hearts, Grilled Shallots, Olive oil Seared Spinach and Garlic Focaccia Croistini
~ Fresh Pacific Oysters Rockefeller Baked on the Half Shell with Savory Spinach, Herbs and Garlic Cream
~ Stuffed Mushrooms with Bacon, Chevre and Spinach
~ Oven Roasted Asparagus Spears with Bay Shrimp, Lemon, Provolone, Parmesan and Romano Cheese
~ Sauteed Button Mushrooms in Garlic Butter Sauce
~ Broiled Local Jalapenos Stuffed with Shrimp, Bacon and Local Umapine Cheese
~ Sweet and Spicy Bacon Wrapped Divers Scallops
~ Fresh Washington Willapa Bay Oysters Pan Fried
~ Local Roasted Beet, Sweet Fennel, Toasted Walnuts and Goat Cheese Laced with Fennel and Lavender Gratinee Served with Olive Oil Crostini
~ Fresh Figs, Fennel & Lavender Infused Goat Cheese and Almonds Oven Broiled and Topped with a Drizzle of Local Honey and Balsamic Syrup
~ Local Bingham Premium Dry Aged Beef Basque Spice and Toasted Garlic Honey Glazed Beef Flanken Ribs
~ Beef and Roasted Garlic Spicy Adobado Picks
~ Yucatican Chicken Skewers with Ginger Jalapeno Sauce and Fresh Salsa
~ Chilie Rellano Pastry Bites
~ Baked Brie in Filo with Spiced Apples and Thyme
~ Java and Ginger Beef Slow Roasted and Pulled – Served on Mini Focaccia Buns with Red Eye Barbecue Sauce
~ Bay Shrimp Cocktail Mountain with Cocktail Sauce
~ Asian Spice Roasted Pork Tenderloin (Chef Carved) Served with Sesame Buns
~ Trio of Deviled Eggs -Avocado, Beet and Traditional
~ Pang Pao Lettuce Cups
~ Asian Mahogony Chicken Skewers
~ Artisan Cheese and Charcuterie Board Includes assorted Fruit, Crackers and Spreads
~ Crab and Pamesan Cheese Stuffed Jumbo Mushrooms
~ Cheve, Bacon and Spinach Stuffed Jumbo Mushrooms
~ Warm Spinach Artichoke Cheese Dip with Fresh Baguette Slices
~ Avocado, Smoked Salmon and Dill Cheese Wraps
~ Balsamic Roasted Pear and Blue Cheese Mousse Canapes
~ Italian Olive Canapes
~ Tapanade and Bay Shrimp Canape
~ Brie and Fresh Strawberry Picks~ Ham Wrapped Asparagus Spears
~ Assorted Tea Sandwiches
~ Chicken Apple Chipotle Profiteroles
~ Salad Cups with Bright Vegetable Garnishes and Creamy Green Garlic Dressing
~ Hot Cheese Dip with Spinach and Artichokes - Served with Fresh Baked Baguette Slices and GF Bread Slices
~ Ham Wrapped Asparagus Spears
~ Blarney Stuffed Mushroom Caps with Braised Cabbage, Sausage and Irish Cheddar
~ Irish Smoked Salmon, Herb Butter and Soda Bread Canapes
~ Guinness Irish Cheddar Canape with Emerald Vegetable Crown
~ Asian Char Sui Sesame Pork Tenderloin with Sesame Buns (Chef Carved)~Greek Salad Pick – Cucumber, Feta, Kalamalt Olive, Tomato, Artichoke Heart, Oregano and Olive Oil
~ Brie Cheese Pinwheel Pastries with Fresh Strawberries
~ Bacon Wrapped Blue Cheese Dates
~ Chicken Verde Cocktail Tamales
~ Steak and Roasted Garlic Spicy Avocado Picks
~ French Herbed Goat Cheese and Sun-dried Tomato Tarts
~ Artchoke and Brie Stuffed Mushrooms
~ Smoked Salmon Dip with Grilled Baguette Slices
~ Cajun Barbecue Brisket Sliders with Caramelized Onion Buns
~ Red Potato salad Bites with Dill Mascarpone and Whole Grain Mustard
~ Cheve, Bacon and Spinach Stuffed Mushrooms
~ Prawn Cocktail Spinner Picks
~ Chili Cheese Dip with Fresh Vegetables and Fire Grilled Bread Rounds
~ Beet and Sweet Fennel GratineeSpecials
~ Artichoke and Cambazola Stuffed Mushrooms
~ Bacon and Cheese Stuffed Mushrooms
~ Crab Cakes
~ Crespelle
~ Fennel / Lavender Goat Cheese
~ Fig, Goat Cheese and Almond
~ Oysters On The Half Shell
~ Pan Fried Oysters
~ Portuguese Cherry Tomatoes
~ Roasted Red Pepper and Roasted Garlic Hummus Plate
~ Sautéed Mushrooms & Asparagus with Tarragon
~ Shrimp Stuffed Mushrooms
~ Spanish Red Wine Infused Goat Cheese
~ Stuffed Jalapeno with Shrimp and Bacon
~ Sweet and Spicy Bacon Wrapped Scallops
~ Truffle Goat Cheese Fondue
~ Vol en Vent Seafood Pastry