Hors d’ oeuvres…
Salt and Pepper Prawns.
Saffron Jumbo Prawns.
Panko Crusted Diver Scallop Cakes with Lime Butter Sauce.
Spicy Tuna Wontons.
Alaskan King Crab Cake Balls with a Panko Crust and Yoghurt and Cucumber Dipper.
Crisp Eggplant Wrapped in Fillet of Beef with Caramelized Red Onion with Tomato Compote.
Sweet Potato Wedges with Tarragon Aioli.
Four Cheese and Herb Risotto Bites.
Gruyere Bruschetta.
Caramelized Onion and Goat Cheese Tarts.
Italian Quesadillas of Fontina Cheese, Roasted Peppers, and Parsley.
Southern Sweet Potato Wedges with Sour Cream and Paprika Dipping Sauce.
Mushroom Cups Stuffed with Italian Sausage, Fontina Cheese and Fresh Herbs.
Preserved Lemon Chicken Skewers with Green Onion and Dijon Aioli.
Spicy Cajun Chicken Bites with Tarragon Aioli.
Artichoke Hearts Wrapped With Thinly Sliced Chicken Breast and Dressed With Garlic Tarragon Aioli.
Crispy Chicken Spring Rolls with Chile Jam.
Large Rustic Cheese Platter with Torn Bread and Crackers.
Roasted Asparagus with Lemon and Cumin Aioli.
Grilled Vegetable, Pesto and Provolone Panini’s.

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Tiny Cups of Food to Pass…
Chicken Chili Verde with Garlic Crostini Dipper.
Green Chicken Curry Served Over a Scoop of Brown Rice.
Chili Fries with Cheese
Gazpacho Cups.

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Main Courses…
Smooth Artichoke Soup with a Sun Dried Tomato Crostini Topped with Micro Greens Tossed in Lemon Juice.
Sesame Seared Ahi Tuna over Carrot Noodles with Cilantro Sauce.
Shitake Crusted Alaskan Halibut with Fresh Ginger and Honey Reduction.
Range Chicken Roulade of Chevre, Green Onion and Toasted Pecans.
Tenderloin of Pork, Butterflied and Stuffed with Fig Compote and Dressed in a Madeira Reduction Paired with Roasted Fingerling Potatoes, Baby Farmers Market Vegetables and Corn Spoon Bread.
Seared Beef Fillet over Wild Mushroom Acini Peppe Risoto with White Truffle oil Drizzle.

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Sweet Tooth…
Chocolate Caramel Slice.
Orange Blossom Cheese Cake with Fresh Berries.
Sticky Fig Pudding with Butterscotch Sauce.
Apple Tart Tartan with Red Wine Caramel.
Chocolate Mud Cake with Cinnamon Honey Cream.
Chocolate Soufflé with Bourbon Cream.
Petite Lemon Meringue Pies.
Blueberry Streusel Tarts.