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