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Passed Hors d'oeuvres

Crab and Corn Parcels with Pasolivo Lime Infused Olive Oil

Sun Dried Tomato and Kalamata Olive Toasts

Feta, Arugula and Mushroom Bruschetta

Salt Cod and Potato Cakes with Garlic Aioli

Herbed Pancakes with Bosc Pear and Blue Cheese Topping

Bite-Sized Beef Wellingtons

Caramelized Onion and Feta Tartlets

Macaroni and Cheese Cupcakes with Bacon and Chives

Smoked Salmon Mouse with Dill on Crostini

Heirloom Tomato Bruschetta on Parmesan Crisps

Pea and Basil Soup with Parmesan Straw
Served in Demitasse Cup

Tomato Soup with Basil Oil and Miniature Grilled Cheese
Served in Demitasse Cup

Pint-Size Fish and Chips with Tartar Sauce

Miniature Cheeseburgers

Ricotta Basil Tartlets with Grilled Asparagus

Rosemary, Goat Cheese and Honey Crostini

Moroccan Lamb Mini Pies with Curried Aioli

Manchego y Membrillo
Goat's Milk Cheese with Quince Preserves

Thai Peanut Chicken Cakes
Served with Sweet Chili Dipping Sauce

Toasted Turkey, Cranberry and Brie Sandwiches

Rare Sesame Crusted Ahi with Wasabi Aioli on Crostini

Wild Mushroom Strudel with Brie and Fresh Thyme

Blue Cheese, Black Mission Fig and Prosciutto Tartlets

Shitake Mushroom and Leek Wontons

Chipotle Chicken, Cheddar and Cilantro Rolls with Cool Avocado Dip

Chicken and Apple Empanadas with Tarragon Dipping Sauce

Lamb "Lollipops"
Grilled New Zealand Lamb Racks with Mint Pesto

Miniature Crab Cakes with Cilantro Pesto

Roasted Pork Loin with Horseradish Cream and Pomegranate Seeds on Crostini

Smoked Salmon and Green Onion Mascarpone Baskets

Beef and White Bean Puree Tartlets with Parsley

Potato Pancakes with Confit Duck and Red Beet Cabbage Slaw

Tuna Carpaccio on Orange Slices

Pine Nut Dolmades with Cucumber Feta Dip

Ahi and Fennel Tart
Puff Pastry with Fennel Puree and Rare Tuna