Seared Ahi tuna and soy wasabi glaze on a wonton crisp.

Tender baby new potatoes filled with house smoked salmon and chive creme fraiche.

Baby roma tomatoes toasted with olive oil, red wine vinegar and Parmesan topped with basil chiffonade.

Figs wrapped with proscuitto and drizzled with balsamic vinegar (seasonal).

Warm buckwheat pancakes filled with your choice of:

-Bay scallop and candied endive
-Smoked salmon, creme fraiche and chives
-Traditional caviar garnish of Beluga, Ostera and Sevruga

Marinated citrus chicken or pork on a crisp tortilla with shredded lettuce, avocado salsa and creme fraiche.

Crisp peeled cucumber coins filled with your choice of:

-Southwestern Salad of yellow corn, black beans, peppers, onions and herbs
-Shrimp Seafood Salad

To start the festivities, small sipping portions of your choice of:

-Carrot with ginger and tangerine
-Ceviche with sweet peppers and cilantro
-Chilled strawberry with watermelon and mint
-Chilled honeydew with basil and lime
-Chilled cantaloupe with orange and cardamom
-Chilled shellfish cocktailLeek watercress
-Potato Garlic
-Red pepper fennel
-Seafood gazpacho

Crisp endive leaves filled with smoked duck, cranberries, pecans and orange aioli.

Flat iron steak, caramelized onions and mustard herb aioli layered on a crostini.

Garlic and chili roasted prawns served with herb mojo sauce for dipping.

Grilled portobellos layered on crisp polenta croutons topped with Fontina cheese.

Moroccan lamb meatballs, harissa and cucumber pomegranate salad elegantly presented in a ceramic soup spoon.

Sweet Oregon shrimp salad with lemon and tarragon served in a flaky phyllo cup.

Crispy flour dough filled with potatoes and curried green peas served with spicy Serrano dipping sauce.

Seared foie gras served on mini sourdough biscuits with Hucklebery jam.

Smoked salmon, creme fraiche and chives served in a savory waffle cone.

Chicken, beef and/or veggie skewers with your choice of seasoning:

-Lime Grilled marinated in minced garlic, herbs and crushed lime
-Jamaican Jerk dry rubbed with a blend of Jamaican spices
-Tandoori marinated in yogurt, curry, paprika and lemon served with
cucumber yogurt dipping sauce
-Thai Ginger marinated in basil and spicy ginger served with peanut
dipping sauce
-Teryaki marinated in a blend of soy, garlic and teryaki sauce

Steak tartare served on a warm potato crisp topped with horseradish creme fraiche.

Button mushrooms stuffed with your choice of filling:

-Bacon and cheese
-Crab
-Pesto and pinenut
-Sausage
-Spinach and cheese

A skewer of grape tomato, herbed mozzarella and kalamata olives drizzled with mild virgin olive oil.