DIPS, SPREADS and TOASTS

Indian Spiced Carrot Spread

Creamy Spring Onion and Herb Spread

Kalamata Olive Tapenade

Black Bean and Rosemary Dip

Mint, Cilantro, Walnut Pesto with Lemon and Spring Peas

Tomato Marmalade with Curry Spices

Goat Cheese Crostini with Tomato and Basil

Summer Squash Crostini with Thyme

Avocado, Ricotta and Olive Oil Toasts with Red Pepper

Pumpkin Hummus

Alaskan Smoked Salmon Mousse

Grilled Peach and Ricotta Toasts with Honey and Mint

Serrano, Melon and Goat Cheese Toasts

COLD APPETIZERS

Smoked Salmon Deviled Eggs

Truffle Deviled Egg

Prosciutto Wrapped Polenta with Pesto

Burrata with Tomato and Basil Pesto

Cucumbers with Herbed Chevre, Smoked Salmon and Caviar

Roasted Tomato Caprese Bites with Reduced Balsamic

Endive with Blue Cheese and Orange

Boiled Shrimp with Homemade Dill Cocktail Sauce

Lobster, Endive and Avocado

Prosciutto and Melon

Crab and Cucumber

Balsamic Asparagus and Prosciutto

Stuffed Peppadew Peppers

WARM APPETIZERS

Pancetta Crisps

Baked Brie with Truffle and Mushrooms

Panko Crusted Artichokes with Roasted Garlic Aioli

Mini Spanakopita (Spinach Pies)

Bacon Candy

Mini Twice Baked Potatoes

Grilled Nectarines with Balsamic and Honey

Sun Dried Tomato Risotto Balls with Basil Pesto Aioli

Domatokeftethes (Tomato Fritters) with Tzatziki Sauce

Beer Battered and Fried Zucchini with Pesto Aioli

Prosciutto Wrapped Figs

Roasted Spiced Nuts

PLATED APPETIZERS

Seared Scallops with Avocado-Wasabi Cream and Cilantro Oil

Rock Shrimp Ceviche

Crab Cakes with Dijon and Herb Aioli

Individual Blue Cheese Souffle

Shrimp and “Grits”

Greek Inspired Stuffed Calamari

Bacon Wrapped, Bourbon-Maple Scallops and Shrimp with Polenta