• Smoked salmon wrapped around brie with a caper vinaigrette on a bed of arugula.
  
  
• 5-spiced seared duck breast served on a wonton chip with fresh mango. roasted shitake and truffle oil.
  
  
• Grilled salmon satay with a tomato-maple soy sauce.
  
  
• Seared scallop with orange black bean sauce on an artichoke leaf with a carrot-daikon salad.
  
  
• Roasted butternut squash puree on a endive leaf with blue cheese sauce and toasted pinenuts.
  
  
• Dried fruit bruscetta with figs, apricots, cherries and roasted walnuts.
  
  
• Chorizo and black beans with smoked cheddar cheese on toasted cornbread.
  
  
• Coconut fried shrimp with a spicy mango BBQ sauce.
  
  
• Fresh seafood ceviche tostada- scallops and shrimp with fresh guacamole on a tortilla round.
  
  
• Assorted egg rolls-shrimp-chicken-pork-veggie with rice-wine vinaigrette.
  
  
• Sesame crusted chicken with hoisin black bean sauce.
  
  
• Lump crab salad with diced fuji apple and tarragon vinaigrette on a puff pastry cracker.
  
  
• Traditional beef carpaccio with truffle oil, parmesan on a fresh crostini.
  
  
• Smoked salmon quesadilla with goat cheese, roasted red peppers, caramelized onions and arugula pesto.
  
  
• Duck quesadilla with smoked cheddar and a sweet cherry puree.
  
  
• BBQ pulled pork in a phyllo cup with spicy apple sauce and crisp bacon.
  
  
• Shrimp BLT with citrus aioli on a fresh made cracker.
  
  
• Mediterranean tuna tartar with sun-dried tomatoes, capers, red onion in a toasted bread cup.
  
  
• Petite beef wellington with mushroom duxelle in a puff pastry and sherry demi.
  
  
• Assorted crab cakes-southwest-moroccan-asian-traditional with appropriate sauces.
  
  
• Grilled calamari salad with poblano pepper and lime vinaigrette in a tortilla cup.
  
  
• Plum wine sauteed shrimp on a wonton cracker with a ginger soy sauce.
  
  
• Asian style meatballs with spicy hoisin sauce and snow pea.
  
  
• Assorted pot stickers with a pickled ginger syrup.
  
  
• Seared #1 Tuna with an apple-daikon slaw on a wonton triangle.
  
  
• Beef empanadas with a cilantro green chile sauce.
  
  
• Grilled dry rubbed flank steak skewers with a coconut-orange sauce.
  
  
• Grilled chicken salad with roasted jalapenos and lime on a fresh potato chip.
  
  
• Seared leg of lamb bites with a mint julep sauce and goat cheese cream.
  
  
• Roasted portabello mushroom wrapped with prosciutto seared and topped with balsamic syrup.
  
  
• Avocado mousse with papaya salsa on a crostini.
  
  
• Cumin spiced shrimp and corn quesadilla with chipotle salsa.
  
  
• Apple and cheddar cheese quesadilla with cinnamon yogurt.
  
  
• Shrimp cocktail with a spicy horseradish chile sauce.
  
  
• Hot seared shrimp with black bean garlic sauce and sriracha.

NEW APPETIZERS

• Colorado elk meatloaf with sweet potato mash and drunken cranberries on a crostini.
  
  
• Blackened chicken satay with a fresh poppy seed dressing.
  
  
• Mixed mushroom tart with fresh tarragon, toasted hazelnuts and smoked cheddar.
  
  
• Curry seared lamb loin with a cucumber salad on a fresh potato chip.
  
  
• Roasted butternut squash puree in a bread cup with fresh sage and gorgonzola.
  
  
• Cucumber bruscetta on a crostini with shaved feta and fresh oregano.
  
  
• Bay scallop skewer with roasted beets and lemon beurre blanc.
  
  
• Seared tuna nachos on wonton crisps with pickled ginger salsa.
  
  
• Prosciutto wrapped shrimp seared and served with a chimichuri sauce.
  
  
• Ritz cracker crusted walleye with fresh tarragon tartar sauce on a water cracker.
  
  
• Romaine leaves filled with an olive, salami, roasted pepper mixture and grated manchego cheese.
  
  
• Shucked oysters with traditional sauce.