Hors D'oeuvres

(COCKTAIL RECEPTION, BUTLERED SERVICE, FINGERFOOD, TASTING BAR)

LOBSTER AND AVOCADO IN A CRISPY CONE

ASPARAGUS SPEARS WRAPPED IN SMOKED SALMON

CARAMELIZED POACHED PEAR AND BRIE EN CROUTE

FOIE GRAS ON BRIOCHE ROUNDS WITH GREEN APPLE COMPOTE

POLENTA CROUSTADE WITH SAFFRON BABY PRAWN

NORWEGIAN SMOKED SALMON ROSES WITH SALMON CAVIAR

THAI LOBSTER WONTON

HERB GRILLED CHICKEN ON SKEWERS WITH AVOCADO DIPPING SAUCE

ASIAN DUCK WONTON

TUNA TARTARE ON WONTON CRISP WITH POMEGRANATE GINGER

MAHOGANY SESAME CHICKEN ON SKEWERS

MAINE LOBSTER TARTLETS

SPICY SHRIMP CEVICHE SHOT

HOISIN GINGER BEEF SATE

BAHAMIAN CONCH FRITTERS

BELUGA CAVIAR ON BRIOCHE ROUNDS WITH CONFETTI OF CHIVES

BLACK BEAN CRAWFISH SPRING ROLL WITH SPICY CILANTRO OIL

TRIO MUSHROOM BEGGARS PURSE

GRILLED SHRIMP MARTINI WITH LIME MANGO SALSA

LATINO SHRIMP AND PLANTAIN FRITTERS WITH PINEAPPLE SALSA

RAINBOW VEGETABLE SPRING ROLL WITH WASABI DIPPING SAUCE

ISLAND COCONUT TOASTED SHRIMP WITH PASSION FRUIT DIP

SOUTHWESTERN CHICKEN QUESADILLA

BEEF WELLINGTON CRESCENTS

SKILLET CRAB CAKE WITH RED PEPPER AIOLI

CODFISH THYME FRITTER WITH ROADSIDE TARTAR SAUCE

GRILLED TIGER SHRIMP SHOOTER

LOBSTER AND GREEN SCALLION QUESADILLAS

BRUSCHETTA OF WILD MUSHROOM WITH SMOKED MOZZARELLA AND GOAT CHEESE

CROSTINI OF BEEF CARPACCIO WITH WHITE TRUFFLE TOMATO

CRANBERRY LACQUERED DUCK ON WILD RICE RISSOTTO CAKE

PLAINTAIN TOSTONE WITH CILANTRO CONCH CEVICHE

SHREDDED PORK TACO WITH PICADILLIO