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Appetizer Selections

Vegetarian:
Bruschetta with tomato and basil
Imported marinated green olives stuffed with Gorgonzola cheese
Bruschetta with grilled bell peppers and goat cheese
Spinach and cheese ravioli with sun dried tomato peels
Bruschetta with melted Gorgonzola and truffle honey
Cherry tomatoes with mozzarella and basil
Polenta and wild mushroom soufflé
Stuffed zucchini flowers with Gorgonzola
Roasted red beet risotto with goat cheese
Stuffed rice balls with tomatoes, peas, and mozzarella cheese
Grilled eggplant rolls with bell peppers and goat cheese
Mini margarita pizza with mozzarella cheese and basil
Tzatziki cucumbers with toasted pine nuts
Pizzette (small pizzas)

Fish:
Grilled lobster satay with dill crème fraiche sauce
Smoked salmon crapes with dill cream and caviar
Spicy tuna tartar with marinated cucumbers and wonton chips
Oysters on a half shell with lemon black pepper mignonette
Grilled lobster and pancetta satay with dill crème fraiche sauce
Dungeness crab cakes with spice rémoulade
Salmon tartar with capers and dill on a wheat toast point
Sautéed prosciutto wrapped jumbo shrimp with black fig sauce
Crème fraiche and caviar on a red bliss potato chip

Meat:
Grilled chicken satay with barbeque sauce
Grilled beef satay with balsamic reduction
Chicken egg rolls with apricot sauce
Grilled prime beef tenderloin crostini with red wine onions
Duck pate crostini with cornishones and port reduction
Prosciutto wrapped bread stick with fruit mostarda and parmesan chunks
Prosciutto and melon with a chilled port glaze
Mini kobe beef burgers with aged cheddar cheese and tomato relish
White asparagus, prosciutto, and fontina cheese crostini
Beef tenderloin satay with ruby red port sauce
Mini veal meatballs with spicy tomato sauce
Beef tartar with black truffles on grilled focaccia