Tomato Bruschetta with Fresh Basil

Belgian Endive with Gorgonzola and Candied Walnuts

Smoked Salmon Mousse on Cocktail Rye
with Caper and Dill Crème Fraiche

Caprese Skewers - Marinated Fresh Mozzarella
and Tomato Wrapped in a Basil Leaf

Petit Tart Shell with Honied Onions,
Brandied Apricots and Ricotta Cheese

Smoked Salmon Served on Japanese
Cucumber Slices with a Wasabi Aioli

Bay Shrimp Salad
in a Petite Phyllo Cup

Baked Pita Chip
topped with Herbed Humus

Grilled Skewered Chicken
Smothered in a Spicy Peanut Sauce

Bay Shrimp with Curry and Red Peppers
on Toasted Baguette

Bacon Wrapped Scallops

Mini Quiche with Artichoke Hearts and Mushrooms

Stuffed Mushrooms
with Creole Sausage and Mascarpone

Pork Shoamai Dumpling
with Raspberry Teriyaki Dipping Sauce

Sautéed Garlic Wild Mushrooms

Chorizo and Date Wrapped in Apple Cured Bacon

Baked Brie Bruschetta with Roasted Garlic

Spanikopita with Spinach and Feta

Petite Crab Cakes Served
with a Reduced Cream Infused Orange Sauce
or with a Thai Curry Cream Sauce

Seared Ahi Tuna
on Wonton Crisps with Wasabi Aioli

Coconut Prawns with Caribbean Fruit Salsa

Jumbo Prawns with Cocktail Sauce

Carpaccio Served on Brioche Toast

Bacon Wrapped Jumbo Prawns

Vietnamese Spring Rolls
with Peanut Sauce, Chili Paste and Peanut Garnish

Oysters on the Half Shell

California Rolls with Pickled Ginger and Wasabi