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A n assortment of four  individually composed canapés served on house-made pain de mie bread:


  • Prosciutto, egg, cornichon, pickled red onion. aioli, and fresh herbs
  • House-made Mazama tuna, caper, tomato, lemon confit, wasabi aioli, and herbs
  • House-made smoked salmon, tarama pureé, orange confit, and fresh herbs
  • House-made duck liver pâté, French cognac, apple gelée, and fresh winter truffle


(24 pieces)


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