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Small Plates

• Vietnamese Spring Rolls

  with nuoc cham dipping sauce

• Redneck Caviar

  black eyed peas on crostini with fried garlic

• Lemongrass Shrimp Cakes

  with sriracha and chutney

• Pan-fried Potstickers

  with dipping sauce

• Elk Loin Carpaccio

  with truffle oil, smoked sea salt, and red pepper jelly

• Pan-fried Rainbow Trout

  dredged in dijon and coated in panko

• Stuffed Mushrooms

  with sausage and sage filling

• Tuna Poke

  on gyoza crisp with wasabi tobiko

• Stuffed Jalapeños

  wrapped with bacon

• Mandarin Oranges

  with ginger crème

• Arugula salad

  with pink grapefruit, blue cheese, toasted almonds, and honey lemon vinaigrette

• Assorted Fruit and Cheese

• Crudités, hummus, and crackers

Beer

• IPA 100

  Odell Brewing Co, Fort Collins, CO

• Easy Street Wheat 100

  Odell Brewing Co, Fort Collins, CO

• 90 Shilling Amber Ale 97

  Odell Brewing Co, Fort Collins, CO

• Cutthroat Porter 98

  Odell Brewing Co, Fort Collins, CO

• Note: Beer Advocate rating with link is to right of each beer.

Wine

• Russian River Valley Pinot Gris 87

  MacMurray Estate, Healdsburg, CA

• Russian River Valley Pinot Noir 92

  Martin Ray, Santa Rosa, CA

• Note: Wine Spectator rating is to right.

Punch

• Centennial 76

  gin, St. Germain, lime juice, honey simple syrup, and Champagne

Dessert

• Homemade Carrot Cake

  with cream cheese icing

• Vegan Chocolate Cake

  with fruit jam and vegan chocolate buttercream

• Berry Chantilly Cake

  génoise with sweetened mascarpone and fresh fruit