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Chef Johnny Anderes

- Farm Radishes w/ Butter and Sea Salt (VE) (GF)


- Smashed Pea Crostini w/ Smashed Spring Peas, Garlic Ricotta, Lemon, Mint  (VE) 


- Creamy ‘Gurkensalat’ w/ Grilled Pearl Onions (VE) (GF)


- Vegetarian ‘Erdapfel-Gulasch’ w/ Potatoes, Roasted Peppers, and Red Wine (VG) (GF)


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- Smoked Trout Crostini w/ Creme Fraiche, Lemon, and Dill


- Smoked Trout Canapés w/ Cucumber, Creme Fraiche, Lemon, and Dill (GF)


- Duck Meatballs w/ Tomato and Pecorino 


- Austrian Meatballs w/ Pork, Mushrooms, Shallots, Rosemary, and Cream


- Slow-Cooked Pulled Pork Sliders


- Japanese Beef Sliders w/ Teriyaki Glaze, Pickled Onions, and Shredded Cabbage


- Beef Tenderloin Kebabs w/ Zucchini, Peppers, Squash, and Onions


- Wieners w/ THMP Sauerkraut, and Horseradish Mustard 


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- Curated Cheese and Charcuterie Board


- Taleggio w/ Fig Preserves and Croccantini Crackers


- Salumi w/ Red Wine Mustard, Microgreens, Sourdough Toast


- A Selection of Dips and Spreads w/ Housemade Naan, Hummus, and Eggplant Caponata 


- Farm Fresh Vegetable Crudite w/ THMP Hummus


- THMP Tortilla Chips w/ Johnny’s Fresh Salsa and Guacamole 

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