Hors D’oeuvres
- Peppercorn Crusted Filet with Shallot Relish and Arrugala on Toasted Ficelle
- Grilled Sweet Sausage with Sautéed Broccoli Rape on a Fennel Semolina Chip
- Chorizo Empanadas
- Brazilian Beef Empanadas with Roasted Red Pepper Salsa
- Moroccan Spiced Chicken with Lemon Yogurt on a Grilled Pita Chip
- Saffron Chicken Skewers with Sweet Tomato Jam
- Grilled Pork Tenderloin with Guava BBQ Glaze and Papaya Salsa on a Plantain Chip
- Chipolte Chicken Empanadas with Cilantro – Almond Mojo
- Crunchy Thai Chicken and Peanut Cakes with Sweet Chili Aioli
- Prosciutto and Three Cheese Arancini
- Chicken Samosas with Cucumber Mint Raita
- Savory Toast Cups with Rosemary Chicken Salad
- Spicy Tuna Rolls with Ginger and Soy
- Crab Stuffed Empanadas with Spicy Mango Salsa
- Mediterranean Spiced Tuna with Olive Tapenade and Roasted Tomato Aioli
- Mediterranean Tuna Empanadas
- Crab and Gruyere Nachos with Charred Tomato Salsa
- Sesame Salmon Cakes with Ginger Creme
- Lobster Club with Pancetta and Vanilla Aioli
- Wasabi Shu Mai with Ponzu Sauce
- Jumbo Lump Crab Cakes with Cucumber Lemon Tartar
- Parmesan Crackers with Goat Cheese and Melted Tomatoes
- Roasted Artichoke and Caramelized Shallot Bites
- Crisp Falafel with Herbed Hummus
- Wild Mushroom Risotto Cakes with Truffle Oil and Chives
- Asparagus Risotto Cakes
- Grilled Thin Crust Pizza with Spinach and Tallegio Cheese
- Mini Baked Brie with Strawberry Balsamic Reduction
- Wild Mushroom Wontons with Red Pepper Coulis
- Steamed Edamame Dumplings with Ponzu Sauce