Hors D’œuvres – Cold

Beef tartare en croute with horseradish aioli and onion tapenade
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Achiote chicken tostada with cucumber pico de gallo
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Poached pear on a Parmesan crisp with mascarpone and orange
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Vietnamese cucumber salad spoon
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Mini turkey BLTs
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Black sesame prawn sushi bite with wasabi aioli
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Lomi-lomi salmon on a wonton crisp
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Salmon tartare with capers, lemon and shallots on Belgian endive
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Ceviche spoons with corn tortilla crisps and fresh chili
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Butter basted striploin on a manchego crisp with chipotle aioli
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Curried sablefish on a potato crisp with fresh fennel salad
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Tuna poke in a wonton cup