Special Tappas Platters. Normally served on plates for two, when we get big tables we platter them up.
Gluten Free Gnocchi in a clam saffron cream sauce.
Local garlic Brie wrapped in smoked salmon. Basil piston caviar caper berry black pepper.
Grilled flat iron on bravas potatoes and salsa verde
Halibut on a creamy risotto with citrus ash and sea asparagus.
Elk Albondigas on spiced beluga lentil cassoulet and avocado purée served with local shepherds cheese.
Soba noodle salad with pickled ginger, daikon, shimeji mushroom and seaweed salad.
Chicken Dukka on Cauliflower Rice, papadam, shaved cucumber and whipped mint feta
Humboldt squid, arugula, cantaloupe, castletrevano olives sundried tomatoes and capers. With chimichurri
Baba ganouj with toasted edamame, sumac yogurt and parsley oil. Pita
Pink peppercorn and Pinot noir infused salt encrusted albacore on gribiche with shaved fennel and green beans.
Finished off with starters of soup and salad. Kale granola salad with goji and blueberries with a nutch dressing. And borsht with cream, pickle and pumpernickel crouton.
