Appetizer Menu

( Dietary Restrictions & Special Requests Welcome )

Seafood

Coconut Crusted Grilled Shrimp with Thai sweet chili sauce

Grilled Shrimp Tostadas w/ guacamole, green chili drizzle & cilantro

Tuna Tartare on rice crisps with black sesame & avocado

Salmon Gravlax on scallion pancakes w/ chive cream cheese mousse, capers, dill & lemon zest

DelMarVa Mini Crab Cakes topped with a vegan tartar sauce & dill

Smoked Salmon w/ Gournay spread & micro-greens on Asian scallion blinis

Shrimp shooters with cilantro & cocktail sauce

Chinese Shrimp Rolls

Crispy Boom Boom Shrimp

Meat & Poultry

Filet of Beef on Ciabatta Crostini over roasted eggplant mousse & topped with Argentine chimichurri drizzle

Mini Bao Buns filled with Korean Bulgogi ("Fire Meat") & shredded watermelon radishes

Mini Topless Sliders on a pretzel bun with mildly spicy secret sauce, a romaine slice, pepper jack, roasted pepper & a pickle chip

Meatballs in Pomodoro sauce with chopped basil and parmesan dust

Frank en Croute (Pigs in a Blanket) with a dollop of spicy brown mustard &or catsup

Skirt Steak Skewers in a carne asada marinade

Pan-Seared Chicken Wings in a Pinoy marinade with a vegan ranch dipping sauce

Thai Chicken in endive boats with cilantro, red bell pepper, diced peanuts & spicy peanut vinaigrette

Mini Chicken & Waffles with sweet chili glaze & a smoky maple drizzle

Chicken and Roasted Vegetable Skewers with a peanut/coconut drizzle

Duck Confit on Mini Scallion Pancakes with a dab of Hoisin sauce

Polenta cakes topped with gorgonzola & smoked bacon flavored jam

Cantonese Wontons filled with chicken & cilantro topped with a sesame soy glaze

Prosciutto on a Russian brown bread crostini wrapped around a dollop of Blue Cheese and topped with a Po Valley balsamic glaze

Tiny Beef Polpette Skewers with pan-roasted vegetables

Chicken Parm Bites with melted mozzarella, fresh basil and a Sriracha/Pomodoro dollop

Quail eggs on toast with Jalapeno relish

Moroccan lamb cigars with mint chutney

Chicken pot pies in flaky pastry cups & button tops

Vegetarian

Caprese Bruschetta with mozzarella, cherub tomatoes, pesto and basil

Vietnamese Bahn Trang Vermicelli Spring Rolls and a sweet chili drizzle (vegan & gluten-free)

Greek Salad Cucumber Cups filled with Feta Mousse, Kalamata olives, tomatoes & micro-greens

Bengali Samosas with Deshi Chutney (vegan)

Medjool Dates filled with Gorgonzola and topped with Walnut & Honey

Mini Caesar Salads on bamboo plates

Brazilian Pao de Queijo (cheese puffs) with a Serbian ajvar dot (gluten-free)

Japanese Okonomiyaki Savory Vegetable Pancakes with a roasted eggplant mousse and a dot of Serbian ajvar

Beet crisps on bruschetta with goat cheese, chopped walnuts, honey & balsamic vinaigrette

Wild Bunashimeji Mushroom Crostinis with a garden pea & parsley pate topped with a Tuscany pecorino dust

Baked cauli-bites with a dollop of vegan Adobo and sriracha sesames

Black Bean Patty on a Brown Bread Crostini over a pea puree and topped with vegan adobo chipotle crema and julienne radishes & pickled carrots

Purple yam hummus with roasted peppers on crostini

Moroccan Hummus Cups – black bean hummus with Moroccan spices in cucumber cups topped with Kalamata olives and parsley

Mini herb bruschetta with pesto, fetta, sun-dries tomatoes, olives & a spot of mango pepper jelly

Thai harvest pumpkin soup shooters

Arancini risotto balls with mozzarella, bread crumbs and Bolognese sauce

Gnocchi Skewers with Pomodoro & Asiago

( All ingredients subject to change )