- 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 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.