- Fresh and prepared vegetable platter with specialty dipping sauces
- Dates stuffed with goat cheese and a toasted almond
- Housemade olive bread with ricotta cheese and arugula
- European cheese platter with baguettes
- Grilled chiogga beets, leeks and goat cheese with toasted hazelnut oil served on a spoon
- Fresh fruit platter with a cardamom yogurt sauce
- Tomato and mozzarella skewers with sauce pistou
- Shallot fry breads with Malaysian peanut sauce
- Szechwan style chicken wings
- Ahi tuna marinaded in coconut and fresh ginger served over warm sticky rice in a Chinese spoon
- Baby heirloom potatoes roasted with creamy Danish blue cheese, rosemary and black pepper
- Sweet potato fritters with smoked chile asiago and coriander
- Braised duck tarts glazed with port wine
- Roasted sweet peppers with three cheeses and English thyme oil
- Dates wrapped in bacon roasted with a toasted almond
- Baguette toasts with fresh crab, tarragon, and shallots
- Brochettes of sea scallops and baby heirloom tomatoes Vietnamese dipping sauce
- Grilled portabello mushrooms wrapped in filo pastry
- Chicken skewers with spicy Satay sauce