Sample Hot Selections

• Bocconcini on focaccia crouton with fresh basil and roasted red peppers
• Artichoke, asiago and sundried tomato in phyllo triangle
• Mushroom cap with chevre and crushed pistachio
• Pecan brie in puff pastry purse
• Coconut lobster skewers
• Smoked trout encroute with stone ground mustard
• Orange chipotle grilled jumbo shrimp skewers
• Bacon wrapped beef tenderloin with red currant glaze
• Sausage and leek wellingtons
• Chicken crostini with fresh basil ribbons
• Crab cakes with spicy remoulade and cilantro
• Vegetable cakes with avocado aioli and chive
• Pastry horns filled with picante chicken
• Champignon kisses with basil crème
• Spinach and goat cheese pizzette
• Grilled swordfish on plantain chips

Sample Cold Selections

• Salmon forks with dill crème fraiche
• Pesto stuffed mozzarella forks with tomato leather
• Prosciuitto and melon skewers
• Deviled eggs with coriander salsa
• Duck confit with mission fig in baby endive
• Spicy crab salad stuffed orchids
• New potatoes stuffed with salmon tartare
• Vodka infused cherry tomatoes with peppered sea salt
• Chianti dipped crostini with gorgonzola and black olive tapenade
• Curried chicken salad purse tied with leek
• Ratatouilli in zucchini cup
• Garlic crouton with marinated artichoke
• Lobster and mango salad on cucumber round
• Basil marinated chicken tart
• Asian slaw and teppin beef in rice paper
• Black sesame crusted shrimp
• Smoked salmon wrapped broccolini

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