Hors d'oeuvres { sample menu }

{ Fall & Winter}

Seared Maitake Mushroom + Herb Infused Goat Cheese + Caramelized Shallot topped with Micro Arugula
Roasted Kabocha Squash + Ricotta + Apple Cider Vinegar
Sicilian Eggplant Tapenade with Micro Mustard Greens
Braised White Bean & Escarole Topped with Roasted Peppers

Herbed Three Cheese Aranchini topped with Basil Oil
Cucumber Cup filled with Preserved Lemon & Mint Quinoa
Puff Pastry filled with Butternut Squash + Whipped Goat Cheese + Honey + Chili Pepper
"Cup of Noodle" topped with Caramelized Shallots & Creamed Thyme Infused Maitake Mushroom

Meat & Poultry-
Slow Cooked Beef with Whipped Garlic Confit Potato Tart topped with Fried Shallots
Beer Braised Pulled Pork Shoulder on Cornbread with Grilled Pineapple & Cilantro
Baby Potato filled with Roasted Corn + Chorizo + Cilantro Pesto
Chili Salted Duck Breast with Lemon & Mint Gremolata Bite                                                                                                                 

Brooklyn Lager Braised Crispy Fish + Daikon + Carrot + Cilantro + Lime + Cojita
Garlic + Lime + Chili + Herb Roasted Shrimp topped with Salsa Verde
Tuna Tar-Tar + Yuzu + Scallion + Ginger + Black Sesame Seeds on House-made Potato Crisp
Salt Cod Croquette topped with Sauce Gribiche & Micro Arugula Greens