Fish and Seafood Appetizers

Ahi tuna tartare with avocado, daikon sprouts and red onion, tossed with chives, ginger, lime and soy, served on a won ton

Seared sushi grade ahi, crusted with sesame seeds, and served on a crisp rice cracker, topped with seaweed salad or wasabi aioli

Miniature fish cakes:
Dungeness crab with peppers and celery topped with spicy remoulade
Lobster cakes, with fresh corn topped with lemon aioli
Salmon cakes with dill, red onion and lemon
Rock shrimp cakes with shallots and parsley
Singapore crab cakes, with Thai basil and cilantro

Seared sea scallops on a crisp potato wafer, drizzled with citrus glaze and topped with chopped scallions

Scallops wrapped in Applewood bacon, and broiled

Bay scallops, sautéed and served with green curry sauce in a porcelain spoon

Dungeness crab tossed with diced mango, red onion, tarragon and lemon, and served in tiny butter lettuce cups

Smoked trout with a saffron aioli on a garlic rubbed crostini with watercress

Jumbo prawns:
Thai marinated prawns tossed with mint, cilantro green onion, Thai basil and lemon grass, in soy and crushed peanuts
Firecracker prawns, marinated with basil, orange, chili, hoisin and scallion, and grilled
Traditional cold poached prawns, with spicy cocktail sauce and lemons
Coconut battered prawns, fried and served with a sweet chili dipping sauce

Popcorn shrimp – rock shrimp, battered and deep fried, served in miniature galvanized buckets with tartare sauce
Lobster Club – poached lobster with lemon aioli and tarragon, layered on toasted brioche with avocado, micro greens and Applewood smoked bacon

Tiny new potatoes with wasabi creme fraîche and Tobikko caviar

Tuna Niçoise – olive oil braised tuna with niçoise olives, capers, horseradish, and fresh herbs

Caviar tasting – from ecologically sustainable sources- with frozen vodka

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Meat Appetizers

Rare roasted lamb loin, served on garlic and rosemary crostini with arugula leaves and apricot chutney

Miniature lamb chops, grilled rare and served with mint and red onion chutney

Cashew chicken, sautéed with ginger, garlic, scallions, shiitake mushrooms and hoisin, served in tiny butter lettuce cups

Tandoori chicken skewers with cilantro and mint dipping sauce

5-spiced roasted free range chicken, with a crisp vegetable slaw and soy and sesame dressing, served in won ton cup

Crispy curried chicken and vegetable egg rolls served with mango cilantro chutney

Chicken breasts braised in curry, yoghurt and mango chutney, served on a bamboo fork

Tea smoked duck with orange and hoisin, with pea shoots and a julienne of carrots on a crisp won ton

Peking duck with plum sauce on a scallion pancake

Confit of duck with chive crème fraîche served on a potato cake

Kobe beef brochettes with a red wine glaze

Fillet of beef, roasted rare, and sliced on garlic rubbed crostini with microgreens and horseradish sauce

Pomegranate glazed pork tenderloin with cherry chutney and lambs lettuce

Ginger pork meatballs with Thai basic and kaffir lime sauce

Chorizo and potato empanadas served with lime crema

Asparagus fillo bites: fresh asparagus tips wrapped with prosciutto and crisp fillo dough, baked and served on shredded parmesan cheese

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Vegetarian and Vegan Appetizers

Tiny tartlets with fillo pastry or shortcrust pastry and assorted fillings:
Artichoke hearts with romano cheese topped with oven roasted tomato chutney
Spinach, garlic and jarlsberg, with toasted pine nuts
Portobello mushrooms with gorgonzola cheese and hazelnuts
Egg, bacon and cheese

Bruschetta: diced tomatoes, garlic, lemon, fresh basil and mozzarella served on grilled bread

Winter bruschetta: oven roasted tomatoes seasoned with basil and garlic, served on grilled bread with fresh mozzarella, pesto and black olive tapenade

Roasted crimini mushrooms stuffed with a tarragon and goat cheese filling

Gorgonzola and diced pear with garlic and walnuts, served on herbed flatbread

Panko crusted eggplant rounds, fried till golden and topped with onion jam

Curried vegetable tagine served on a mini poppadom

Vietnamese spring rolls with fresh ginger vinaigrette

Spicy curried pea and potato samosas served with minted cucumber raita

Fava bean paté with garlic and pepper, served on a pita chip, with cilantro pesto

Curried marinated and roasted tofu and cabbage slaw on a crispy won ton with soy glazed almonds

Corn and green chile empanadas served with chipotle aioli or cashew “cream” sauce

Fire roasted babaganoush served on lavosh with green mint sambal

Zucchini and lemon risotto cake topped with a wild mushroom compote, with Madeira and fresh herbs

Summer corn fritters with roasted red pepper and a honey mustard sauce

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Displayed Appetizers

Lobster Martini: Creamy yukon gold mashed potatoes topped with lobster meat in a shallot and orange beurre blanc topped with chives.

Crab Martini: dungeness crab meat tossed with mango, tarragon and lemon aioli served on baby mâche leaves and topped with curly wonton strips.

Bamboo baskets of assorted dim sum - potstickers, dumplings, shao mai and bao, served with a trio of dipping sauces

Sides of thinly sliced smoked salmon, smoked sturgeon, smoked mackerel and trout with capers, lemons, pots of whipped cream cheese and sliced baguettes or bagels

Roasted vegetable display: seasonal squashes, beets, fennel, peppers, eggplant, leeks, potatoes, served with watercress aioli

Indonesian skewers of marinated meats with peanut chili dipping sauce in fresh coconuts

Sushi: Seafood and vegetarian sushi – made to order, or displayed on lacquer trays, with wasbi, shoga and soy

Mediterranean display: spicy hummus (sesame tahini, garbanzo beans, garlic and lemons) babaganoush (roasted eggplant with garlic and spices) dolmas, marinated olives and spiced pita bread

Italian antipasto platters - dry salami, hot coppa, Italian prosciutto, sliced cheeses, olives, bread sticks and olive oil

Imported soft cheese display, with dried cranberries, nuts and fruits, served with baguettes, crackers and flatbreads

Fresh seasonal fruit displays

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