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Cold Passed 

Tomato Basil Bruschetta with Shaved Aged Parmesan, Toasted Baguette

Maine Lobster Salad Summer Roll with Spiced Chilies

Golden Gazpacho Shooters with Basil Aioli

Gingered Salmon Tartar Cone with Tobiko, Micro Cilantro

Orange Sesame Chicken Salad Profiterole with Red Pepper Aioli

Ahi Tuna Spoon with Edamame Salsa, Wasabi Crema

Herbed Goat Cheese Mousse Filo Cup with Port Drunken Berries

Mote Marine Sturgeon Caviar with Herb Blini, Chive Crema

Char-Grilled Sliced Tenderloin with Gorgonzola Mousse, Horseradish Onions, Sourdough Crisp

Grilled & Chilled Mojito Marinated Shrimp with Scallion Pancake, Avocado Vinaigrette

Hot Passed 

Char-Grilled Prosciutto Flatbread with Heirloom Tomato, Caramelized Onion, Gorgonzola

Seared Maryland Crab Cake with Red Pepper Aioli

Smoked Gouda & Gathered Mushroom Quiche

Pulled Short Rib Empanada with Ancho Dipping Sauce

Vegetable ‘Banh Mi’ Spring Roll with Sweet Thai Chili Sauce

Bacon Wrapped Gulf Shrimp with Orange Barbecue Glaze

Pulled Pork Mini Taco with Napa Slaw

Brie & Strawberry “Wellington” with Spiced Onion Jam

Chicken Empanada

Crisp Sesame Chicken Brochette with Korean Barbecue Sauce

Mini Cuban Sandwiches

Peppercorn Ranch and Scallion Bleu Cheese Dips

Thin Sliced Prosciutto, Sopressata, Capicola, Salami, Aged Cheeses, Heirloom Tomato Olive Salad, Cherry Peppers, Crusty Breads, Crackers

Assorted Sushi, Hand Rolls, California Rolls, Wasabi, Pickled Ginger, Soy, Wakame Edamame Salad

Roasted Garlic Hummus, Feta Cheese, Spiced Olive Salad, Tomato, Basil, and Fennel Salad, Grilled Lemons, Spinach and Feta Spanakopita, Assorted Grilled and Toasted Breads

Seasonal Stone Crab Claws with Key Lime Mustard Sauce (Available October 15 May 15)

Raw bar items can also be served individually per piece.