c o c k t a i l    m e n u    w i n t e r    2 0 1 7

vegetarian
whipped lavender goat cheese crostini with grapes, black pepper + chervil (ef)
butternut squash + goat cheese risotto balls with fried sage + butternut squash romesco sauce (nuts)
winter harvest panzanella salad with squash + honeycrisp apples served on a bamboo spoon (ef)
sweet potato + ginger and turmeric handpie with black + white sesame + whipped feta
cauliflower + potato samosa with cilantro, mint + cashew chutney (ef)
grilled cheese with kale - pistachio pesto on sourdough (ef)
rainbow beets with toasted hazelnuts, labneh + crushed rose petals on spoon (gf/ef)
vegetarian ceviche with avocado-basil remoulade on a taro chip (gf/vegan)

chicken
fried chicken slider with homemade pickles, romaine + citrus mayo
collard spring roll with sambal chicken with quick pickled vegetables (gf/df/ef)
jerk chicken with avocado puree + mango on coconut rice cake (gf/df/ef)
beet bbq chicken with apple celery slaw served open faced on brioche 

beef
sambal spiced beef on scallion pancake with sesame mayo (gf available)
beer braised beef + black bean tostada w/tomatillo salsa + cotija cheese and pickled red onion (gf available)
persimmon bbq brisket with pickled watermelon rind on cornmeal waffle (gf available)

pork
prosciutto crostini with honeycrisp apples + maple butter (ef)
mini cubano sandwich with mojo marinated pork + pickles
porchetta slider with salsa verde
pork + black bean tostada w/tomatillo salsa + pickled red onions (gf/ef)

seafood
beet cured salmon with horseradish creme fraiche on potato pancake (gf/ef)
spicy ancho shrimp on cheddar cornbread with crispy bacon + cilantro-lime crema (gf)
spicy tuna poke with avocado on rice crisp (gf/df)
shrimp toast with fresh jalapeno, sesame + sweet chili sauce (df)

sweets
sea salt chocolate caramel tartlet
lemon lavender tartlet
seasonal cheesecake bites
mini seasonal fruit galette
chocolate whoopie pie with vanilla buttercream