Home cured Gravlox on black bread with mustard fennel sauce
Tuna tar tar in crispy cones with tabiko
Oysters baked with Parmesan and pancetta
Pate choux with onion jam
Seviche of bay scallops on endive
Snow peas stuffed with St. Andre cheese and pepper brunoise
Spanikopitas
Tomato, basil and goat cheese tartlets
Pan seared blue crab cakes with red pepper remoulade
Miniature bruschetta
Mini beef tenderloin carpaccio with horseradish cream
Smoked salmon roses and dill crème fraiche on pumpernickel
Proscuitto wrapped asparagus
Wild mushroom, Brie, Marsala, and rosemary filo purses
Spinach and Parmesan stuffed mushrooms
Boursin stuffed cherry tomatoes
Lamb lollipops with horseradish cream
Mini leek and smoked salmon quiches
