Hors D'oeuvres - cool canapes

GRILLED AND CHILLED SPICY SHRIMP WITH
ROASTED RED PEPPER AIOLI

CAVIAR TOPPED TOSTONE
KEY LIME FOAM AND CHIVES

YUZU YELLOWTAIL SNAPPER CEVICHE WITH
RED AND YELLOW BELL PEPPER

PERUVIAN CORVINA CEVICHE SHOT
TOMATO AND CILANTRO

AHI TUNA TARTARE WITH GINGER AND SCALLION
ON A WONTON PLANK

SHRIMP SALAD ON JALAPENO ASIAGO CORNBREAD ROUND

SALMON CAVIAR TOPPED DEVILLED EGG

GRILLED SHRIMP SKEWER WITH
ROASTED ARTICHOKE LEMONGRASS AIOLI

PIRI PIRI SHRIMP SALAD
EURO CUCUMBER RONDELLE

CURRIED CRAB SALAD TOPPED MINI PAPPADAM

SEARED TUNA CARPACCIO ON A WONTON CRISP
WASABI FOAM

WAKAME SALAD SHOT
TIKI SHRIMP AND BLACK SESAME SEEDS

SPIKED ANDALUSIAN GAZPACHO SHOT WITH
DRUNKEN BABY SHRIMP

IMPORTED PROSCIUTTO-WRAPPED SEASONAL MELON

PROSCIUTTO WRAPPED ASPARAGUS WITH
HERBED LOXAHATCHEE GOAT CHEESE

“CUBAN SUSHI” ROPA VIEJA ROLL
RICE, BEANS, CILANTRO, CREMA AND PEPPER JACK CHEESE

CURRIED CHICKEN SALAD IN A RED BLISS POTATO CUP
SUNDRIED CHERRIES

BLACK BEAN AND CORN BRUSCHETTA WITH
HERBED CHEESE ON CROSTINI

BELGIAN ENDIVE WITH GORGONZOLA CHEESE AND
CANDIED CUMIN SCENTED WALNUTS

WATERMELON CUBE WITH FETA CHEESE
BASIL CHIFFONADE AND BALSAMIC SYRUP

STUFFED FRESH FIG WITH SAGA BLUE CHEESE AND
SMOKED ALMOND

CURRY ROASTED CAULIFLOWER WITH LEMON TAHINI DIP

california roll with pickled ginger,
wasabi and soy sauce

grilled vegetable brochette with basil pesto drizzle

tostadita with roasted corn salsa
cilantro garnish

olive and sundried tomato tapenade on crostini round

fresh herb-marinated bocconcini and
grape tomato skewer

FOCACCIA WITH CARAMELIZED SHALLOT, FIG JAM AND BRIE CHEESE