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  • Yoann Taboyan

Canapes

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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