Tray Passed Canapes
pickle & truffle mayo on a brioche bun.
SRF Wagyu Beef Slider
American style wagyu patty, sharp cheddar, caramelized shallots,
pickle & truffle mayo on a brioche bun.
Fried Chicken Slider
Jidori chicken thigh, pickle & honey-dijonaisse on brioche bun.
chili & cured trout roe on a homemade jalepeño potato chip.
Wild Trout Tartare
Lightly cured river trout with shallots, celery, tarragon aioli. fresno
chili & cured trout roe on a homemade jalepeño potato chip.
Wild Mushroom Tartlet
Roasted wild mushrooms, shallots & creamed leeks in a golden tart shell.
Tempura Shrimp
Lightly battered, crispy Baja Prawns with California citrus ponzu.
Chicken Curry Shooter
Grilled Jidori chicken skewer with spiced cashews & green coconut curry shot to chase.
with a black garlic
/
balsamic glaze.
Turkish Spiced Lamb Chops
Coffee, mint & cardamom spiced Colorado lamb, slowly roasted then grilled served
with a black garlic
/
balsamic glaze.
on an heirloom corn tostada.
Carnitas Tostada
Tender braised pork shoulder, guacamole, crema, pickled onion & cilantro
on an heirloom corn tostada.
Oyster Mushroom Yakitori
Grilled oyster mushroom skewers glazed with tamari & mirin, sesame and scallion.
Prime New York Crostini
Dry aged prime NY strip, black truffle aioli, pine nuts & brown butter on crostini toast.
Potatos, Peas and Caviar
Poached fingerling potato, english pea puree, creme fraiche & Oscietra caviar.
Hyper Seasonal Menu
Course One
tomato confit. slow roast pineapple. shiso pesto.
Course Two
foraged herbs. buttermilk.
Course Three
fresh corn polenta. grilled stonefruit. labne. sourdough. ras el hanout.
Course Four
bay scallops. beet consomme. kombucha braised greens.
Course Five
fried chicken roulade. shiso pesto. sunflower seeds. grape verjus. spicy greens.
Course Six
stonefruit tart. ras el hanout. buttermilk ice cream.