New Spring Cocktail Menu

Duck confit pierogie


It’s a little later than usual but our chefs have been busy mulling over our new Spring hors d’oeuvre offerings. Â You’ll find our old tried and true still on the menu as well as some fun trendy items like our glazed pork belly sliders or our buttermilk fried chicken and waffles to our duck confit pierogie! Â Our chef seize to amaze with fresh and seasonally ingredients you’ll be sure to find something that pleases all palettes.


Piri-piri grilled shrimp, lime aioli*                                              Waldorf in apple chip cup: Chicken, celery root, walnuts, grape, lemon mayo*        Mini smoked meat sandwich, sour pickle slaw, gruyere, 1000 Island dressing       Fresh roll, chili grilled shrimp, rice noodles, mango salad, coriander, mint, green curry coconut dip*                                                            Yuzu ginger Ahi tuna “tartar”, cucumber cup, wasabi cream, black sesame*       Seared scallop, housemade potato chip, saffron aioli*                          Slow-roasted heirloom beet, goat cheese, citrus, crumbled pistachio, basil*       Roasted artichoke bruschetta, white bean hummus, herbed crostini, shaved Reggiano Locally smoked trout on Belgian endive, sweet pea puree, candied lemon, mint*  Asparagus mousse, rendered pancetta, shaved parm, crisp sunchoke*            Morel and mushroom phyllo tartlet, Humboldt Fog blue, thyme

Beet Pistachio Hors d' Oeuvres










Mini rosemary Yorkshire Puddings, red-wine braised shortrib, horseradish         House made wild mushroom spring rolls, sweet soy dipping sauce               Lobster, spring herb and aged cheddar grilled cheese on sourdough             Glazed pork belly slider, nappa slaw, chili mayo, cilantro, mini bun                 Maine crab cake, smoked paprika, citrus remoulade, tender herbs            Buttermilk fried chicken and waffles, maple Dijon                              Slow-roasted lamb sirloin, minted eggplant caviar, tahini, roasted fingerling, sprouts*  Crispy duck pot sticker, hoisin-cilantro dipping sauce                            Nori wrapped salmon, shitake-honey mushroom ragu, crisp skin, sweet soy smear*  Oyster po’boy, Carolina slaw, creole mayo, milk bun                           Duck confit, potato pierogie, crispy onions, red wine jus (tasting spoon)            Ravioli spoon, wild mushroom, truffle brown butter, asparagus, shaved parm

All hors d’oeuvres $2.75 a piece                                         *denotes gluten-free items

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