Kona Crab Meat Wonton
(With Ponzu Dip)

Scallops, Winter Truffle, Spinach Wrapped Puff Pastry Crust
(Scallop-Velout`e and enoki mushroom sauce)

Chilled Cold Water Lobster
(Diced mango-Asian slaw martini)

Pepper Incrusted Tenderloin Carpaccio Wilted Arugula
(Crostini, artichoke hearts, micro greens, and reggiano parmesan, balsamic mustard vinaigrette)

Napoleon of Kona Lobster
(Layered with hearts of palm, crisp taro and lotus root -- Guava-Macadamia nut coulis)

Pacific Smoked Salmon Crostini
(Salmon roe and fresh dill garni)

Iced Jumbo Gulf Shrimp Cocktail
(Wasabi cocktail sauce)

Miso-Marinated Foie Gras with fried Shiso and Fiddlehead Ferns
(Served wrapped in radicchio leafs on bamboo fronds)

Spicy Thai Beef Salad in Cucumber Cups

Steamed Pork and Shrimp Suimai
(Ginger teriyaki dipping sauce)

Miyagi Oysters on the Half Shell
(Cold with wasabi cocktail sauce or hot with chili pepper sauce)

Baked fresh Manila Clams or Australian Muscles
(Ginger Lime Butter)

Moroccan-Style Meatballs
(Ground lamb sirloin, infused with fresh mint leafs and assorted scented herbs)

Chinese Duck Parcels (in rice paper)
(Duck breast pouched in cabernet, with julienne cucumber, shallots, spicy hoisin sauce)

Banana or Pineapple Slices Wrapped in Bacon

CHAO TOM (Shrimp mousse on sugar cane skewers)
(Clear sweet and sour sauce) Vietnamese

Ahi Carpaccio with Cannellini Beans
(Arugula dressing)