Miniature Crispy Spinach Tarts with Mango and Hearts of Palm Salsa

Asian Tuna Tartar On Daikon Rounds And Sprinkled With Blackened Sesame Seeds

Blue Corn Beef Empanadas with Chimichurri Sauce

Wild Mushroom Risotto Cakes Topped With A Tomato Salsa

Lobster, Lemon Zest and Tarragon Salad in Thin Corn Cups

Mint Marinated Lamb Kabobs With Tahini And Honey Glaze

Crustini with Chevre and Pickled Three Pepper Confit

Crisp Baked Cheese Straws and Marinated Olives

Tender Asian Beef Salad Served In Crip Phyllo Cups

Miniature Louisiana Crab Cakes with Zesty Remoulade Sauce

Thai Marinated and Grilled Chicken Satay with Peanut, Lemongrass Dipping Sauce