Appetizers
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)
* * * *
- 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
* * * *
- 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