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Cold Hors d'oeuvres | Warm
Hors d'oeuvres | Station Hors
d'oeuvres 
Lobster Medallion with Mango Papaya Salsa served on a Silver Spoon Seared Ahi Tuna on a Daikon Crisp with Ginger, Tabiko Caviar and a Wasabi Aioli Pepper Crusted Sirloin rolled with Arugula served on Crostini with a Horseradish Sauce Grilled Shrimp, Red Pepper, Feta Cheese with Lemon Vinaigrette served on Artichoke Leaf New Potato filled with a Creamy Blue Cheese and topped with Pecan and Dried Cranberry Assorted Crostini and Bruschetta Trio with Tomato, Basil and Goat Cheese Roasted Chicken, Green Apple, creamy French Brie and Walnut Tart Eggplant Caviar with Roasted Garlic and Olives on a Fennel Crisp 
Shrimp Sticks with a Sweet Citrus Chili Sauce Seared Sea Scallops with a Wild Mushroom Soy Butter Chipolte Rubbed Baby Lamb Chops Grilled with a Cilantro Mint Salsa Cajun Crab Cakes Dusted in Panko and served with a Spicy Remoulade Sauce Forest Mushroom, Fontina Cheese and Sherried Pearl Onions in a Swiss Chard Pouch Herbed Goat Cheese, Procuitto and Caramelized Onion Phyllo Packets Scotch Maple Salmon sprinkled with Pecans on Black Melba Bread Tender Coconut Chicken Skewers served with a Mango Chutney Seared Baby Back Ribs with Southern Whiskey Glaze
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