Miso Walnut Chutney
in English cucumber boats

Focaccia Pissaladiere
topped with sun-dried tomato pesto, baked olives, sweet red onions and dry jack cheese

Endive Spears
with goat cheese, dried fruit and candied almonds

Port Salut Won Ton Purses
in blueberry cabernet jam

Rock Shrimp & Corn Fritters
in a piccatta aïoli

Sonoma Liberty Duck Egg Rolls
with spicy slaw and orange-chipotle sauce

Smoked Salmon Rice Paper Rolls
with herbed cream cheese and capers on croutons

"Fire & Ice" Prosciutto and Melon

Ahi Tuna Tartare
in a fried wonton cup

Wild Mushroom and Blue Cheese Soufflé
on a wonton chip with wasabi mayonnaise, green onions and tobiko caviar

Fried Cambozola Cheese
with mixed berry mustard

Indian Spiced Chicken Kebob
seared in a fresh mint-cilantro salsa

Thai Basil Crab & Melon Slaw
on a cucumber coin

California Crab Sushi Roll Tempura
with a citrus ponzu sauce

Mussels
poached and served with an Asian pesto

Stuffed Baby Organic Potato
with "Sonoma Liberty" duck confit and goat cheese

Caribbean Marinated Beef Satay
in a Mojo gastrique

Tequila Lime Cured Salmon Gravlax Quesadilla
with pico de gallo (one week lead time required)

Bay Scallop Ceviche
with cilantro, lime and serrano chili on a crispy corn tortilla wedge

Carpaccio of Beef
with mustard caper aïoli on an aged dry jack tortilla wedge

Hog Island Oyster Shooter
with gazpacho

Mini Dungeness Crab & Rock Shrimp Cake
in a mango hot mustard sauce

Asian Balsamic Sesame Rubbed Lamb Chops
with six lilly jam

Charred Pancetta Wrapped Prawns