Hors D’ Oeuvres

Question 1

Olives

Answer 1

Taggiasche, castaveltrano and nicoise olives

Marinated in olive oil scented with thyme, lemon and orange peel

Question 2

Deviled Eggs

Answer 2

Hard boiled egg halves filled with truffled egg mousse (egg yolk, mayo, salt, truffles, truffle oil)

Garnished with French breakfast radish, chives, black truffle and olive oil

Question 3

Crab Rolls

Answer 3

2oz local Dungeness crab mixed with celery and Meyer lemon aioli.

Placed inside a buttered/toasted pain de mie roll

Question 4

Trout Rillette

Answer 4

Mt Lassen trout cured(salt, sugar, coriander, fennel seed, lemon zest) and smoked.

Shredded and mixed with crème fraiche, shallot, chive, capers, lemon zest and juice.

Served on buckwheat blini with crème fraiche, smoked trout roe and chervil

Question 5

Pillows

Answer 5

Potato pillows (taro, potato, cornstarch, lard, butter, salt)

Deep fried, seasoned and garnished with crème fraiche.

Question 6

Croques

Answer 6

House made truffle cheese with Caramelized onion.

Vegetarian version: truffled cheese with confit pearl onion.