• Crispy Portuguese Breaded Salt cod Medallions, with Raw Tomato& Onion Chutney
  
• West Indian Codfish Cakes with Barbadian Hot Sauce
  
• Tandoori Salmon Satay on Roasted Apple Chutney
  
• South African fish balls with hot sauce
  
• Grilled Black Cod in Ginger Basmati Rice Cup with roasted Corn mousse
  
• Applewood smoked Lake Huron Whitefish On Indian Corn Cake with Lemongrass cream*
  
• Soy Marinated Salmon in Rice Paper with Hot Pepper Sauce
  
• Yukon Corn Fritters with smoked Salmon and Avocado cream
  
• Salmon Wellington

• Stir Fry of Shrimp in an Endive Spear
  
• Shrimp and Dill Bouchée
  
• Jumbo Shrimp Bombay with Papaya Lime Salsa
  
• Lemon Ginger Grilled Jumbo Shrimp
  
• Crab Cakes with Mango Salsa
  
• Coconut Breaded Jumbo Shrimp with Pineapple Salsa
  
• Orange Chipotle grilled jumbo shrimp
  
• Panko Crusted Crab Claw with Lavender Butter
  
• Pan Seared Sea Scallop atop a Lotus Chip with Red Pepper Coulis
  
• Piri Piri jumbo shrimp with dark rum glaze
  
• Scallop and Bacon Brochettes, with Seafood Sauce
  
• Risotto Balls with Saffron, grilled Peppers, and Shrimp
  
• Crab and Chèvre strudel
  
• Crisp Lobster Ravioli with Tomato Corn Relish
  
• Sea Scallop on the Shell with Lavender, Fennel and Orange Butter

• Noodle Wrapped Asian Kefir Marinated Beef , served on chopstick
  
• Beef, Asparagus, and Pepper Rolls
  
• Blue Cheese Polenta topped with Beef Tenderloin, & Sundried Tomato Horseradish
  
• Bacon wrapped Beef Mignons with Béarnaise Sauce
  
• Beef Tenderloin Satay with Chipotle Charmula Sauce
  
• Chili Marinated Beef Tenderloin skewers with mustard dipping sauce
  
• Five Spice Braised Organic Short Rib Spring Roll and grilled Nectarine Chutney
  
• Miniature Prime Rib Hamburgers on Kaiser Rolls
  
• Satay spiced Beef with Peanut Sauce
  
• Marinated Beef Pinwheel with Red Wine Aioli
  *seasonal item available May through October

• Peppered Tempura Chicken with Arugula Aioli
  
• Inside-out Jerk Chicken wings
  
• Buttermilk marinated Crisp Chicken Tenders
  
• Apricot Chicken Phyllo Triangles
  
• Barbadian Chicken Kebabs
  
• Blackened Chicken Tender with Pineapple Jalapeño Salsa
  
• Chicken Bombay curry tempura battered, served with Mango Chutney
  
• Chicken Meatballs with Apple and Pistachio
  
• Chicken and Shallot Spring Rolls
  
• Chicken and Coriander Meatballs with Red Currant Glaze
  
• Chicken Yakatori with Green Onions and Soy Sherry Dip
  
• Tandoori Chicken Brochette
  
• Teriyaki Chicken and Pineapple Brochette
  
• Oriental Chicken Wontons with Orange Zest and Hoisin Sauce
  
• Satay spiced Chicken with Peanut Sauce
  
• Cornmeal Fried Chicken Lollipop, with red pepper dip
  
• Tarragon Chicken in Phyllo
  
• Organic free range Chicken with preserved Black Bean and Mango on shredded Potato Crisp
  
• Duck Phyllo Strudel with Cranberry Chutney
  
• Chicken Bestia - Chicken and Hazelnuts in Phyllo, with Cinnamon

• Lamb Brochettes in Mint and Coriander
  
• Malaysian lamb with Satay sauce
  
• Moroccan Lamb Kefta Skewers with Mint Yogurt
  
• Spicy Thai Lamb Meatballs on Butter Lettuce
  
• Lamb Medallion on Sesame Sweet Potato

• Tiny Peameal Bacon on a Bun with Honey Mustard
  
• Gingered Pork Wontons
  
• Mushroom Caps with Sweet Italian Sausage
  
• Miniature sausage, onion and leek Wellington
  
• Asparagus and Prosciutto in Phyllo Pastry
  
• Crisp Asparagus and Prosciutto Straws
  
• Camembert, Bacon, and Red Pepper Wontons
  
• Sausage and mushroom Phyllo tartlets
  
• New England Corn Fritters with Portuguese Chorizo and Kale Dressing
  
• Sweet and Sour Meatballs
  
• Breaded Hearts of Palm, wrapped in Ham, with Sundried tomato Horseradish and Garlic herb Dip
  
• Bacon Fritter with Balsamic Onions