Chef's Signature Bites

Flaky puff pastry filled with tender beef filet and mushroom duxelles, finished with a hint of Dijon and demi-glace.

Delicate mini crêpes topped with crème fraîche, premium caviar, and fresh chives—elegant and indulgent.

Crispy risotto balls stuffed with sun-dried tomato and Parmesan, served warm with a touch of basil aioli.

Tender beef wrapped in smoky bacon, topped with Oregon’s Rogue blue cheese and a balsamic reduction.

Silky foie gras mousse served with crisp toast points and a drizzle of rich Cognac caramel.

Crisp roasted fingerlings cooked in duck fat, finished with truffled sea salt and fresh herbs.

Broiled clams topped with butter, garlic, peppers, and bacon for a savory, smoky bite.

Roasted mushroom caps filled with creamy crab and herb stuffing, finished with a Parmesan breadcrumb crust.

A mini take on the coastal classic—lobster lightly dressed with lemon and herbs, served on a buttery toasted bun

drizzled in extra virgin olive oil and topped with cracked pepper and sea salt crystalsby the dozen