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Appetizer Celebration

Assorted Crostini

• Smoked Salmon with Herbed Mascarpone

• Lobster Salad with Lemon Aioli

• Yellowfin Tuna Tartare with Caviar

Cold Hors d'Oeuvres

• Belgian Endive Stuffed with Peeky Toe Crab Salad

• Plantain Crisps with Tequila Poached Shrimp and Lime Cocktail Sauce

• Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce

Hot Hors d'Oeuvres

• Prosciutto Wrapped Prawns with Caper Aioli

• Balsamic Glazed Shortribs on Polenta Crackers

• Figs in a Blanket

  (figs wrapped with prosciutto and baked in Balsamic syrup)