Passed Appetizer Menu

Gruyere Mornay filled Gougère
Roquefort Mousse on Toasted Brioche
Seared Tuna Crepe
Beef Tongue with Potato, Cornichon, Radish and Dijon Vinaigrette
Fried Artichoke with Pine-nut Bagna Couda
Pork Belly with Corn and Honey
Grilled Shrimp with Green Onion and Mint
Seasonal Vegetable Shooter – Chef will discuss seasonal availability
Fresh Dungeness Crab Cake – Seasonal
Potato Pancake with Sturgeon Caviar, and Crème Fraîche
Filet Mignon Negimaki