CHEESESTEAK EGGROLLS: Seared flank steak, caramelized onions and provolone wrapped in an egg roll and flash fried. Served with a horseradish aioli.

EGGPLANT GRATIN: Sliced eggplant baked with a Humboldt fog goat cheese cream

PORK BELLY LETTUCE CUPS: Low and slow cooked crispy pork belly served in a lettuce cup with a pepper bacon fig jam and Humboldt Fog Goat Cheese

WELLINGTON BITES: Filet Mignon bites with a truffle mushroom duxelles wrapped in puff pastry

CRISPY DUCK TACO SLIDERS: Crispy braised duck, topped with a peach mango salsa and a blood orange l’orange sauce

BLT LETTUCE CUPS: House made jerk bacon lardons, local heirloom tomatoes served in a Bibb lettuce cup and topped with whole grain honey mustard aioli