hors d’oeuvres

PASSED HORS D’OEUVES

Potted Shrimp, Preserved Lemon, Dulse Seaweed
whipped Beurre de Baratte, red seaweed, touch of whiskey; sourdough crisp

Mushroom Two Ways, Creme Fraiche, Kataifi
lightly pickled hon shimeji, pomegranate seared maitake ; shredded phyllo

Bresaola, Watercress, Horseradish Cream
air-dried beef, puff pastry vol au vent

Mussel Midye Dolma, Pickled Ramp, Za’athar Pangrattato
saffron rice, mussels, sesame-oregano breadcrumb

Torsh E Liteh, Cucumber Cup
roast eggplant brunoise, dill, sherry vinegar, turmeric

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STATIONARY HORS D’OUEVRES

Tasting Board
Maple-Harissa Candied Nuts, Dried Figs & Apricots
Pistachio-dusted Chevre Bonbon, Rum-pickled Grape
Castelvetrano Olive-Chickpea Tapenade, Grilled Crostini

Pinxtos Morunos Skewer
grilled pork, orange zest, fresh oregano, pomegranate molasses

Chicken Sammie, Candied Kumquat, Pickled Celery
seasonal slaw, Hot Bread Kitchen parkerhouse roll

Baby Potato, Spiced Romesco Cream
harissa, toasted marcona almonds, smoked paprika, roast bell pepper

Dunbarton Blue-Sorachi Ace Arancini
Brooklyn Brewery farmhouse saison; English-style cheddar

(bottom photo courtesy of Angela Pham/BFAnyc.com)