Blue Lump Crap and Mango - On a crispy plantain chip
Fresh Mozzarella and Roma Tomatoes - With balsamic glaze in a tomato basil tartlet
Lamb Lolli-Chop - Herb-marinated petite lamb chop served warm with fresh mint demi glace
Tuna Tartare - With wasabi cream on crisp wonton
Bronze Seared Salmon - On toasted brioche round with passion fruit glaze
Mini Crab Cake - With Dijon mustard sauce
Herbed Baby Shrimp - With avocado and lime on garlic toast
Bacon-Wrapped Sea Scallop - Wrapped in applewood-smoked bacon, served warm with sweet orange glaze
Vegetarian Spring Rolls - Served warm with Asian dipping sauce
Grilled Portobello Mushroom - With fresh spinach in a rosemary and olive tartlet
Petite Blackened Chicken - With golden ripe pineapple on toasted brioche round
Cumin Marinated Beef - On a crisp flour tortilla
Cilantro Marinated Grilled Chicken Satay - With Thai peanut sauce
Sirloin Wrapped Asparagus - With horseradish cream