3 Peppercorn Seared Prime Sirloin-Gorgonzola & Arugula Rolls

Veal & Mozzarella “Meatballs” with Porcini Scented-Tomato Puree

Beef Tenderloin & Caramelized Onion Tartar atop a Flakey Pastry Crouton Drizzled with Herb Aioli

Oven Roasted Wild Mushroom-Leek & Gruyere Cheese Croustades

Oven Dried Roma Tomato and Goat cheese Mousse line Layered with Fresh Basil and Served on a Garlic Crostini

Baltimore Style Jumbo Lump Crab Cakes offered with Lemon Tarragon Aioli

Sushi Grade Big Eye Tuna & Avocado Tartar Marinated with Chili Sauce and Gomaso Served on a Sesame Rice Cracker

Chinatown Shrimp Shumai offered with Mushroom Flavored Soy

Chilled Gulf Shrimp marinated with Island Spices offered with mango-cocktail sauce

Peanut& Sesame Seed Crusted Chicken Satay Baked Crispy offered with Curry-Lime Emulsion

Wood Grilled Pork Tenderloin Sliced Thin served on a Sweet Potato Pancake and Crowned with Blackberry Conserve

Salmon Tataki on Sliced Cucumber with Spicy Mustard and Furikake

Southwestern Chicken and Smoked Cheddar Quesadilla Drizzled with Avocado Lime Sour Cream garnished by Tomato Pico de Gallo

Syrah BBQ Braised Pork Resting on Roasted Corn Griddle Cake adorned with Scallion Crème Fraiche

Peruvian Scallop Ceviche Served in Crispy Endive Leaves with Saffron-Orange Foam

Pine nut Seared Yellow Fin Tuna Topped with Olive Tapenade and Tomato Confit Served on a Rosemary Cracker Drizzled with Extra Virgin Olive Oil

Braised Duck and Wild Mushroom Tartlets

Bruschetta of Heirloom Tomato, Grilled Vidalia Onion, and Frisee

Homemade “Pigs in a Blanket with Whole Grain Mustard Sauce

Crab and Shrimp “Arepas” with Chipotle Creama and Lime Essence

Shrimp Scampi “Spoons” Baby gulf Shrimp Bathed in Garlic-Lemon Butter Sprinkled with Chopped Parsley and Diced Tomato

Scallop “Blt” Pan Roasted Scallops Layered with Smoked Bacon and Tomato Confit Offered with Lettuce Cream

Lamb “Lollipops” Baby Lamb Chops Marinated with Greek Flavors Offered with Garlic-Herb Jelly

And Many More...