Sausage pear wontons with ginger dipping sauce

Polenta triangles with porcini ragout and shaved romano

Miniature quiche with artichoke hearts and chèvre

Crostini with white bean puree and braised swiss chard

Grilled Asparagus wrapped in soy marinated flank steak

Curried shrimp bouchees with chives

Crostini with pork tenderloin and garlic aioli

Crudite with seasonal farmer’s market vegetables and bleu cheese

Dungeness crab cakes with lemongrass and galangal

Fried winter squash fritters with pancetta and thyme