Sampling of Passed Hors d' Oeuvres

Savory Cone w/ Caviar and Dill Crème Fraiche

Seared Foie Gras on Waffle Brulee w/ Carmelized Pear and Zinfindel Reduction

New Zealand Lamp Chop Lollypops w/ Balsamic Buerre Blanc and Tomato Mint Chutney

Pepper Crusted Ahi Tuna Blocks w/ Sambal Cream and Spicy Tobbiko

Duck Prosciutto Brushetta w/ Roasted Peach-Apricot Coulis and Carmelized Walnut Gorgonzola Mousse

Dungeness Crab Fritters w/ Smoked Salmon and Wasabi Butter

Tuna Tartare on Spoons w/ Waikime Salad and Mango Cucumber Salsa

French Bean Salad w/ Gorgonzola, Cashews, Dried Cherries and Lemon Emulsion served in Martini Glass