Heavy Hors d’oeuvre

-Tray passed hors d’oeuvre-

Grilled flat-bread bites with smoked mozzarella, summer corn, grilled onions

Wild Salmon sliders: Diced wild salmon patties, fresh from the griddle
on scallion rolls with mamma lils chili aioli and shredded lettuce

Caramelized apple and fennel atop a walnut tart
with melted gruyere

smoked chicken and pimento cheese turnovers

Open faced BLT crunch:
bacon, Heirloom tomato and shredded lettuce
with pesto aioli
-on a mini panini-

-stationary buffet-

Fine cheeses: Willamette chevre with currant and red onion marmalade,
French Triple Cream, and Oregonzola Bleu,
toasted walnuts, dried apricots, grape clusters
-sliced baguette and house-made crackers-

Gorgeous Roasted and Raw Vegetables antipasto
assorted colorful vegetables
assorted orange infused olives,
Charcuterie sampling: assorted salami
rosemary infused White Bean dip
and pickled peppers

at the bar: spicy baked cheddar medallions

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SPRING & SUMMER HORS D’OEUVRES

Wild Salmon Sliders
with Chopped Iceberg and Pickled Pepper Remoulade
on Little House-Baked Rolls

Flank Steak Sliders
with Arugula, Pickled Red Onion, and Blue Cheese Aioli
on Little House-Baked Rolls

Petite Pan-Bagnat, ie: Salad Nicoise Sliders
with Oregon Albacore, Heirloom Tomato, Green Beans,
and Olive Aioli on Little House-Baked Potato Rolls

Bahn Mi Sliders
with Roast Pork, Chicken Liver Shmear,
Pickled Daikon and Carrot, Cilantro, and Spicy Aioli
on Little House-Baked Rolls

Mini Reubens
with House-Cured Corned Beef and Sauerkraut
and Sauvie Island Dressing on Baby Rye

The Devil’s Pulled Pork Sliders
with Chili-Mustard Slaw on Little House-Baked Rolls

Fried Chicken
with Creamed Kale and Ginger Syrup
on Sweet Potato Waffles

BBQ Pork Steamed Buns
with Asian Pickles

Deviled Eggs:
Tarragon-Dijon; Coconut Milk Curry; Bacon; Roasted Red Pepper;
Smoked Chicken & Caramelized Onion; Pickled; Tuna and Piquillo

Cucumber Gazpacho Shots
with Pimenton Oil

Minted Melon Soup Shooters
with Aged Balsamic

Onigiri – Stuffed Grilled Rice Balls:
Summer Vegetable; BBQ Pork Belly; Teriyaki Salmon

Asparagus Pizzettas:
Two-Bite Flatbreads with Asparagus,
Prosciutto, Fontina, and Lemon

Corn Pizzettas:
Two-Bite Flatbreads with Roasted Sweet Corn,
Caramelized Onion, and Smoked Mozzarella

Squash Pizzettas:
Two-Bite Flatbreads with Roasted Squash,
Herbed Ricotta, and Caramelized Onion

Spanish Tortilla
with Romesco Sauce

Skewered Pork Shoulder
Rubbed with Honey and Paprika

Skewered Shrimp and Chorizo
with Cilantro Mojo

Croquettes:
Red Pepper; Kale; Collard Greens; Ham & Guyere; Ox Tail; White Bean

Arancini – Fried Risotto Balls stuffed with:
Wild Mushrooms and Fontina; Chilis and Chevre; Greens and Pecorino

Pea & Radish “Caviar”
on Grilled Baguette

Rare Roast Beef
with Red Onion Chutney and Horseradish Cream
on Grilled Baguette

Duck Confit
with Candied Orange and Parsley Aioli
on Grilled Baguette

Chicken Liver Mousse
with Dijon and Pickle Salad
on Grilled Baguette

Balsamic-Glazed Pork Belly
with Heirloom Tomato and Basil Aioli
on Grilled Baguette

Tuna Sashimi
with Beet Puree and Candied Lemon Peel
on Wonton Crackers

Korean-Style Beef Skewers
with Kimchee Relish

Shoyu-Glazed Chicken Skewers

Luau Pork and Pineapple Skewers

Marinated Shiitake Mushroom Skewers

Crispy Rumaki Skewers:
Bacon-Wrapped Water Chestnut & Chicken Liver
with a Sweet Chili Tomato Sauce

Vegetable Rangoons:
Deep-Fried Wontons stuffed with Seasonal Veggies,
Cream Cheese and Scallions and served with Sweet & Sour Dunk Sauce

Wasabi Shrimp Salad
with Slivered Avocado in Little Cucumber Cups

Shumai Dumplings:
Pork; Chicken; Tofu

Eggplant Fritters
with Spicy Tomato Dunk Sauce

Mini Moroccan Meatballs
with Minted Yogurt

Truffle-Salted French Fries
in Little Paper Cones

Sweet Potato Fries with Crispy Herbs
and Extra Special Catsup in Little Paper Cones

House-Smoked Salmon
with Lemon-Caper Remoulade and Dill Crackers

Twice-Baked Baby Potatoes
with Cheddar, Creme Fraiche, and Scallions

The Devil’s Cheese Plate:
A Scintillating Selection of Farmstead Cheeses both Domestic & Continental
with Fresh & Dried Fruits, Nuts, House-Made Jams & Pickles,
and Artisan Breads & Crackers

The Devil’s Veggies:
A Spectacular Smattering of Pickled, Roasted, and Raw Seasonal Vegetables
with Rouille and Green Goddess

Summer Finger Desserts

“Almond Joy Ecstasy”
Brownie Base, Coconut Meringue, Salty Marcona Almonds,
and Dark Ganache Drizzle

Li’l Whiskey Chocolate Cupcakes
with Cheesecake Frosting and Skewered Amarena Cherry

Baby Berry Shortcakes:
Macerated Oregon Berries, Carolina Mini Biscuit, Tarragon Whipped Cream

Banana Panna Cotta
with Rum Whipped Cream, Toasted Pecans, and Vanilla Cookies

Pineapple Upside-Down Cupcakes

The Devil’s Carrot Cupcakes
with Chevre Frosting and Drunken Raisins

Mini Trifle:
Vanilla Pudding, Seasonal Fruit Compote, Cookie Crumbs, and Whipped Cream
Layered in a Shot Glass with a Demi-Spoon