Passed Appetizer Choices

Walnut Crostini
with Goat Cheese and Balsamic and Vanilla Bean Glazed Figs

Ahi Poke served on Crispy Won Tons
with Wasabi Creme Fraiche

Gazpacho “Shots”
single serving sized

Prosciutto, Cilantro and Mint wrapped Prawns
with Spicy Chili Dipping Sauce

Raw Ahi in Coconut Milk and Lime
with Cucumber, Tomato, Fresh Chilis, Cilantro and Basil

Buffet Choices

Rosemary Crusted Portobello Mushroom
with Shoyu-Balsamic Reduction served with Garlic Toast Points

Grilled Vegetable Crudite
of Asparagus, Green Onion, Baby Artichokes, Romaine Halves, Raddichio, and Assorted Baby Squash with choice of dips: Curried Hummus, White Bean Miso, Roasted Pepper and Walnut, Roasted Eggplant with Garlic, Fresh Herbed Aioli, or Chipotle Chile and Lime Aioli

Oysters on the Half Shell
with Mango Mignonette Sauce

Chili and Lemongrass Marinated Chicken Skewers
with Coconut Thai Peanut Sauce

Pork Tenderloin with Barbecue Spices and Pineapple
served over a Coconut Savory Slaw

Steak Au Poivre with Cognac
and Green Peppercorn Cream Sauce

Prawns with Thai Sweet Chili Butter
on Black Rice Cakes

Shrimp Ceviche in Butter Lettuce Leaves with Cilantro and Mint