APPETIZERS BY CATEGORY

Seafood
- Smoked salmon wrapped around brie with a caper vinaigrette on a bed of arugula
- Coconut fried shrimp with a spicy mango BBQ sauce
- Grilled salmon satay with a tomato maple soy sauce
- Fresh seafood ceviche tostada- scallops and shrimp with fresh guacamole on a tortilla round Lump crab salad with diced Fuji apple and tarragon vinaigrette on a puff pastry cracker
- Smoked salmon quesadilla with goat cheese, roasted red peppers, caramelized onions and arugula pestoShrimp BLT with citrus aioli on a fresh made cracker
- Mediterranean tuna tartar with sun-dried tomatoes, capers, red onion in a toasted bread cup
- 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
- Seared #1 Tuna with an apple-daikon slaw on a wonton triangle
- Cumin spiced shrimp and corn quesadilla with chipotle salsa
- Shrimp cocktail with a spicy horseradish chile sauce
- Hot seared shrimp with black bean garlic sauce and sriracha
- 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
- Smoked Salmon Canape on a rye crostini with caper cream cheese and Mache rosette
- Seared Ahi Tuna tacos with cabbage pico de gallo and lime-cilantro crème fraiche
- Blackened Salmon on a sweet potato cake with lemon-dill aioli
- Grilled Shrimp skewer with pineapple and hoisin pepper sauce
- Wild Scallop wrapped in phyllo topped with green goddess sauce
- Ahi Tuna marinated in tandoori spices served on a sweet potato chip with a curried carrot salad
- Smoked Salmon rolls with iceberg lettuce cole slaw and red pepper rouille
- Spicy Tuna salad with corn and peppers in a tortilla cup
- Crispy fried Sardines on a crostini with mustard caper sauce
- Fried Green Tomatoes with tarragon Crab salad and remoulade
- Vodka poached red potato rounds topped with caviar and juniper infused crème fraiche
- Oysters on the half shell with homemade cocktail and champagne mignonette sauces
- Roasted potato sandwich with smoked salmon, brie, watercress and coarse grain mustard sauce
- Fresh cream puffs stuffed with shrimp salad and topped with a truffle cream sauce
- Seared Scallops with beet-yellow pepper salad and ponzu sauce on a baked wonton cracker
- Spicy tomato-Lobster consumme shooter with a gruyere toast point
- Carpaccio of Whitefish on a fresh baguette and herb brandy sauce
- Sushi rolls with choice of Crab, Tuna, Wild Salmon or Veggie
- Coconut Tuna Tartar- in a green curry cup with grilled pineapple
- Wonton Dumpling “tootsie roll” choice of filling- Veggie, Chicken, Pork and a spicy sechuan sauce
- Seared scallop with orange black bean sauce on an artichoke leaf with a carrot-daikon salad
- Tuscan Fish cakes topped with a smoked paprika sauce
- Shaved Daikon radish rolls with crab salad and tomato maple soy sauce.

Meat
- BBQ pulled pork in a phyllo cup with spicy apple sauce and crisp bacon
- Petite beef wellington with mushroom duxelle in a puff pastry and sherry demi
- Asian style meatballs with spicy hoisin sauce and snow pea
- Traditional beef carpaccio with truffle oil, parmesan on a fresh crostini
- Potato latkes topped with seared Lamb, roasted garlic spread, bean salad and Hungarian yogurt sauce
- Roasted New York rolls with a dried fruit mascarpone-walnut stuffing, fresh mache and pomegranate syrup
- Curry seared lamb loin with a cucumber salad on a fresh potato chip
- Chorizo and black beans with smoked cheddar cheese on toasted cornbread
- New Orleans style Muffaletta crostini- olive mixture with cured meats
- Shredded Morrocan Lamb served with a caramelized onion, tomato, marjoram bruschetta on a crisp pita
- White Bean puree, grilled Italian sausage on a parmesan crostini
- Grilled Melon or pineapple wrapped with prosciutto and served with honey-mint glaze
- Pork or Lamb Souvlaki served with roasted pepper-eggplant sauce
- Sweet cherry peppers stuffed with Italian sausage and mushrooms topped with a fennel puree
- Braised Pork on a savory apple bread pudding bite with sweet chili BBQ sauce
- Homemade Deviled Ham served on a fresh baguette with sweet pickled cucumbers
- Romaine leaves filled with an olive, salami, roasted pepper mixture and grated manchego cheese
- Three pepper crusted New York Skewers with roasted strawberry sauce and rosemary infused oil
- Colorado elk meatloaf with sweet potato mash and drunken cranberries on a crostini
- Seared leg of lamb bites with a mint julep sauce and goat cheese cream
- Roasted Portobello mushroom wrapped with prosciutto seared and topped with balsamic syrup
- Beef empanadas with a cilantro green chile sauce
- Grilled dry rubbed flank steak skewers with a coconut-orange sauce
- Assorted egg rolls-shrimp-chicken Sesame -pork-veggie with rice-wine vinaigrette.

Poultry
- Seared Duck breast served on a rye toast point with Norwegian goat cheese and lingonberries
- Coconut crusted chicken bites with green curry aioli
- Saltimboca style Chicken prosciutto rolled around seared chicken breast with a sage white wine sauce
- Chicken and artichoke “spanikopita” with oregano cheese topping
- Homemade Duck sausage with an orange-fennel sauce on a fresh pizza cracker
- Tandori Chicken skewer with a saffron-mint raita
- Seared Duck breast on a scallion pancake with Madeira sauce
- Shredded Chicken with mole sauce on a plantain chip topped with jicama salad
- Turkey Meatballs with a spicy apricot glaze and shitake garnish
- Blackened chicken satay with a fresh poppy seed dressing
- Grilled chicken salad with roasted jalapenos and lime on a fresh potato chip
- Duck Smoked quesadilla with smoked cheddar and a sweet cherry puree
- 5-spiced seared duck breast served on a wonton chip with fresh mango roasted shitake and truffle oil
- Sesame crusted chicken with hoisin black bean sauce

Veggie
- Assorted pot stickers with pickled ginger syrup
- Roasted butternut squash puree on an endive leaf with blue cheese sauce and toasted pine nuts
- Dried fruit bruscetta with figs, apricots, cherries and roasted walnuts
- Avocado mousse with papaya salsa on a crostini
- Apple and cheddar cheese quesadilla with cinnamon yogurt
- Mixed mushroom tart with fresh tarragon, toasted hazelnuts and smoked cheddar
- Roasted butternut squash puree in a bread cup with fresh sage and gorgonzola
- Cucumber bruscetta on a crostini with shaved feta and fresh oregano
- Falafel cake topped with a tomato-herb-pomegranite salad
- Stilton mousse on a sage cracker with slivered watermelon and fresh dill
- Sweet pickled Mushroom ragout on a fresh goat cheese sable cracker
- Homemade roasted garlic Hummus on a pita chip with feta-olive-herb bruschetta
- Assorted Tea sandwiches
- Grilled Eggplant roulade with goat cheese, red pepper, arugula and olive tapenade
- Phyllo wrapped asparagus and fontina cheese baked and topped with a sun-dried tomato sauce
- Mushroom filled puff pastry topped with a orange-onion marmalade
- Duck confit and arugula salad on a herb pound cake canapé
- Warm Goat cheese crostini with a black truffle-orange gremolata
- Tempura fried Portobello satay with homemade chile sauce
- Assorted grilled Pizzas with grilled Vegetables, Shrimp, Chicken or grilled fruit
- Herb Polenta “fries” with a homemade balsamic-tomato ketchup
- Vegetarian Sushi- marinated and seared tofu wrapped with nori and sesame seaweed salad