Appetizers/Snacks

"Risotto" of Carrot-Infused Barley with Lobster
Artichoke Salad of Summer Tomatoes and Spring Beans
Bibb and Watercress Salad with Hot Mustard, Toasted Walnut Bread and Blue Goat Cheese
Brie and Artichoke Bruschetta
Chile and Corn Fritters
Citrus-Marinated Atlantic Salmon with Potato Blinis and Garden Greens
Clam Dip
Deep Fried Oysters
Deep Fried Stuffed Shrimp
Fiery Red Salsa
Flash-Fried Squid with Red Pepper-Almond Aioli and Horseradish Gremolata
Jumbo Lump Crabmeat with Potato Pancakes, Mango and Baby Greens
Lobster Ceviche with Hearts of Palm
Lobster Cocktail with Roasted Garlic Mashed Potatoes
Mango, Brie and Avocado Quesadillas
Mesquite-Grilled Tiger Prawns with Pesto, Cannellini Beans, Grilled Radicchio, Fennel and Confit Tomatoes
Mini Crab and Goat Cheese Empanadas with Mango Chutney
Polenta Tart
Puréed Vegetable Fritters
Roasted Garlic and Sweet Pepper Bruschetta
Salsa Verde
Scallop Bruschetta
Seafood Empanadas
Shrimp and Mango Ceviche by Michelle Bernstein
Spiedini of Mozzarella and Two Tomatoes with Basil Oil
Steamed Mussels with Shallot Wine Sauce
Sweet & Savory Brie in Puff Pastry
Tangerine Tequila Shrimp
Warm Crab and Fingerling Potato Salad with Horseradish, Créme Fraiche and Baby Red Oak Lettuce
Watermelon Salad with Feta, Sumac, and Sage Vinaigrette
Wine Biscuits