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Pulled Pork Pancakes

BBQ Pulled Pork, shredded and served on a toasted, Cornmeal Pancake. Topped with a tangy & colorful cole slaw, cilantro and green onions. Also available as an entrée.

Reuben Pancakes

Julienned Corned Beef Brisket, served on a toasted Rye Pancake. Topped with Sour Kraut and our house made thousand island Dressing. Also available as an entrée.

Caprese Terrine                                                                                                                                                                                                                           The delicious combination of ricotta cheese, sundried tomatoes, and basil pesto formed in a loaf pan, individually sliced and served on homemade crostini.


Mac’N’Cheese Eggrolls

Our ultra-creamy, aged cheddar mac’n’cheese, rolled in a wonton wrapper and deep-fried to crispy perfection.


Bulgogi Cabbage Rolls

Korean Marinated Meat Stir-fried and served over sticky rice in a lightly steamed cabbage cup.


Tuna Puttanesca on Grilled Baguette

Tuna, stewed in a tomato-based sauce with the Mediterranean flavor combination of capers, Kalamata olives, lemon & anchovies. Served on sliced, grilled baguette. Also available as an entrée.


Caramelized Vegetable Stuffed Baguette

Caramelized onion and cream cheese spread, stuffed into a hollowed-out baguette. Sliced and served as ½ inch rounds.


Rustic Caprese Galette

Rosemary Pastry Crust with an Italian Cheese blend and a Sundried Tomato sauce. Topped with Basil Pesto and a Balsamic Reduction.


Parsnip Pancakes w/ Caramelized Onion Sauce and Savory Granola

Buttermilk pancakes made with a Parsnip puree. Topped with a caramelized onion yogurt sauce and garnished with a savory granola.


Ramen Latke & Miso Sweet Dipping Sauce

A pancake of sorts, made of ramen noodles, seasoning and aromatics. Served with a miso-dashi dipping sauce and half of a hard-boiled egg. Garnished with Scallions and Nori Furikake.


Chilled Beet and Buttermilk soup with Cauliflower Cream

Tangy and colorful Beet soup, topped with a creamy Cauliflower puree. Garnished with a Basil chiffonade.


Butternut Squash Tostada

Deep-fried slabs of Butternut Squash spread with an Avocado/Walnut pesto, topped with a tri-colored Carrot slaw and garnished with Cilantro.

Vegetarian, Gluten-free, Vegan option available

Ratatouille Rosettes

Summer Squash, Eggplants and Tomatoes are seasoned, spiraled and roasted to mimic to shape of a Rose. Served on a lightly toasted Crostini and topped with a Red Pepper relish. Finished with Balsamic Reduction.

Vegetarian, Vegan option available

Chevre Cheesecake with a Blackberry Balsamic Gastrique

Savory, mini cheesecakes made from goat cheese. Topped sweet and sour Blackberry-Balsamic Sauce.

Puff Pastry Envelopes with Brie & Fig Spread

Small squares of puff pastry folded over a slice of brie spread with fig jam and finished with a drizzle of balsamic vinaigrette. *The fig jam can be substituted with a spread of your choice.


Walnut Stuffed Celery with Bacon, Cranberry & Bleu Cheese

Celery slices filled with the delicious mixture of bacon, dried cranberries, chopped walnuts and gorgonzola cheese.


Cucumber Boats with Lemon Goat Cheese Filling

Sliced English cucumbers topped with a dollop of goat cheese, lightly flavored with lemon & dill.


Deviled Eggs

We mix our deviled egg filling with feta cheese, giving it a nice, sharp flavor.


Turnip the Beets

 Savory, Yogurt-based Panna Cotta mixed with a Turnip Puree and sprinkled with diced, cooked Beets. Served on a bed of crumbled Kale chips.


Mini Smoked Salmon Balls

Smoked Salmon & Cream Cheese, blended and rolled into 1” balls. Dipped in pecans and served with your choice of crackers or crostini.


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