- Skewered smoked chicken with a tropical fruit salsa - (hot)
- Steamed shrimp or pork sui mai dumpling - (hot)
- Wild mushrooms and walnuts phyllo triangles - (hot)
- Mousse of foie gras de canard on toasted pain de mie with a berry compote -
- Crépes with smoked salmon and herbed cream cheese -
- Chicken saté with crunchy peanut sauce - (hot)
- Eggplant caviar mousse on toasted French bread with purple basil -
- Lobster Salad Canapé -
- Grilled lamb and roasted red bliss on skewer with a mint mustard dipping sauce -
- Smoked trout mousse on a cucumber slice with salmon roe -
- Petite quiches with Applewood bacon and Danish Fontina - (hot)
- Cucumber Daisy with sesame tuna tartar -
- Scallop seviche on a spoon -
- Parmesan crisp with arugola and beef carpaccio -
- Swedish gravlax on black bread with sweet mustard dill sauce -
- Filet of beef on horseradish toast with a dab of Cognac mayonnaise -
- Rosemary and lavander crusted baby lamb chops - (hot)
- Sesame crusted shrimp with tahini ginger dipping sauce - (hot)
- Eggstravaganza, deviled quail eggs with osetra caviar -
- Nicoise style savory profiteroles - (hot)
- Seared spicy tuna on daikon with wasabi creme fraiche -
- Twice-baked truffled potatoes with pancetta and Asiago cheese-(hot)
- Tuscan white bean puree on crostini with marinated tomatoes -
- Potato and pea Samosas with a yogurt and coriander dipping sauce - (hot)
- Brie and apple chutney purses -
- Wild mushroom tartlets with marjoram, gruyere, and white truffle infusion - (hot)
- Curried crepes with chicken and golden raisins -
- Wild rice and scallion cakes with vegetable tapenade -
- New potatoes stuffed with American osetra caviar and crème fraiche -
- Rice paper rolls with hot and sour noodles and oriental vegetables -
- Puff pastry with a cremini mushroom filling - (hot)
- Miniature swiss chard, leek and Fontina cheese quiche- (hot)
- Fresh tomato and gorgonzola Napoleon - (hot)
- Skewers of chicken breast baked with cardamon, yoghurt and fresh ginger - (hot)
- Classic Gascogne cassoulet croustades - (hot)
- Escargots de Bourgogne - (hot)
- Skewered thai-style steak with lime, jalapeno and min sauce -
- Mini muffins with walnut, celery and Roquefort - (hot)
- Toasted pecan and english stilton napoleons -
- Tiger prawn cocktail in a shot glass -
- Mini lamb burgers with harissa sauce - (hot)
- Rock shrimp and sweet corn relish on a spoon -
- Beggars purses -
- Tuna tartare with orange-miso and chives on a rice crisp -
- Vegetarian dumplings with a hoisin dipping sauce - (hot)
- Mushrooms stuffed with goat cheese,spinach and bacon - (hot)
- Crostini with peppered smoked mackerel and horseradish cream -
- Peanut- curry chicken salad in wonton cups -
- Chipotle-rock shrimp salad with corn and red peppers in phyllo cups -
- New potatoes stuffed with feta, green olives and pine nuts -
- Gougere with roquefort - (hot)
- Ceviche de Pescado on a mussel half shell -
- Eggplant and roasted pepper salad in phyllo cups with mint -
- Gorgonzola and sweet onion marmelade on a lahvash chip -
- Laced potatoe latkes with applesauce and sour cream -
- Macadamia crusted goat cheese on sourdough crouton -
- Soup sips in espresso cups or shot glass -
- Tandoori chicken skewers with cucumber and mint raita - (hot)
- Maryland crab cakes with chili lime aioli - (hot)





- Lavender and honey creme brulèe -
- Raspberry Barvaroise -
- Belgian chocolate truffles -
- Carmalized fruit skewers -
- Chocolate dipped strawberries -
- Mini pastries -
- Maple and pecan ice cream shots -
- Miniature cheese cakes -
- Belgian chocolate squares with dried fruit -