Start your multi-course dinner with canapes created by San Diego Personal Chef Yoann Taboyan. A canape is a type of hors d’œuvre, but bite size.
Current canapes include:
WARM BRIE TARTINE tapenade
TAPIOCA CRISP pickled beets and mustard seeds
CHARRED PEAR blue cheese and hazelnuts
EGGPLANT ROLLUP bell peppers and basil
RADISH TARTINE with whipped ricotta
SALMON TARTARE MINI TOSTADA citrus and dill
VEGETABLE SPRING ROLL and smashed avocado
CHARRED HEIRLOOM TOMATOES pesto crumb and aged balsamic
MINI BLINIS with brie and apple
SEARED YELLOWFIN TUNA braised fennel, orange, and black sesame seeds
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