Hors d’oeuvres:

• Black Olive Tapenade Palmiers
  
• Raclette Crisps with Pecans and Basil
  
• Coconut Shrimp with Red Curry Sauce
  
• Summer Rolls with Sweet Chili Dipping Sauce
  
• Curried Mussels
  
• Napoleon of Smoked Trout and Arugula Mousse
  
• Polenta and Parmesan Crusted Roma Tomato Slices
  with Saffron Aioli
  
• Shrimp with Green Chili Pesto
  
• Miniature Yorkshire Puddings with Beef Fillet and Horseradish Cream
  
• Miniature Yorkshire Puddings with Portabello Mushroom
  
• Miniature Corn Cakes with Guacamole
  
• Chevre Tartlets with Provencal Piperade
  
• Miniature Crab Cakes with Joe’s Mustard Sauce
  
• Vegetable Sushi Rolls
  
• Artichoke Bruschetta with Mint Pesto and Currant Pinenut Relish
  
• Fresh Figs with Goat Cheese and Prosciutto
  
• Chickpea “Fries” with Tamarind Ketchup
  
• Almond and Goat Cheese Stuffed Roasted Dates
  
• Grilled Baby Lamb Chops with Apricot Chutney
  
• Smoked Salmon Wrapped Asparagus with Ginger Wasabi Dip
  
• Hot Dogs in Puff Pastry
  
• Brioche Toast Round with Chilled Grilled Lobster Medallion and Green Sauce
  
• Wild Mushroom or Herb Cheese Filled Gougeres
  
• Belgian Endive Leaf with Roasted Beets, Feta and Black Olives or Curried
• Duck Salad
  
• Miniature Potato Pancake with Sour Cream and Caviar or Smoked Salmon and
• Dill Mustard Sauce