Recipes: Appetizers

dilled crab on artichoke bottoms

Apple Anise Pizza
Apple & Blue Cheese Tartine
Asparagus Carpaccio
Avocado & Crab Timbales with Tobiko Roe Vinaigrette
Avocado Creme Shrimp
Bon Temps Crab Cakes with Rémoulade
Caramelized Fig Spread
Celeriac and Prosciutto Rolls with Lemongrass Vinaigrette
Cucumber Cups with Caviar & Champagne Onions
Dilled Crab Salad on Artichoke Bottoms
Diver Scallops with Cauliflower Cream, Lemon Confit and Golden Osetra Caviar
Dried Fig & Hazelnut Bread
Eggs with Caviar & Salmon Rosettes
Fava Bean Bruschetta
Foie Gras Mousse with Fig Syrup
Foie Gras Terrine with Mulled Plums & Gingered Pears
Grilled Lemongrass Shrimp with Sweet Chile Dipping Sauce
Grilled Teriyaki Salmon Bites
Herbed Mascarpone & Beet Napoleons with Walnut Oil
Hoi Polloi Salmon
Lavash Crackers
Lavender, Walnut & Honey Slipper Breads (Ciabatta)
Lobster Arepas
Lobster Bisque Shooters
Lobster, Mango & Jicama Summer Rolls with Nuoc Cham Nem Dipping Sauce
Mini Savory Bites
Minted Pea Purée Canapés in Puff Pastry Vol-au-Vents
Morilles à la Creme (Morels in Cream Sauce)
Multi-Layered Caviar Torte
O-Hitashi: Mini Spinach Towers
Pan de Higo (Spanish Fig Cake)
Peppers Stuffed with Roasted Vegetables, Halloumi & Pine Nuts
Perada (Pear Cheese or Pear Jelly)
Polenta Napoleons with Wild Mushrooms & Truffles
Porcini-Dusted Scallops with an Enriched Mushroom Broth
Red & White Salad with Candied Pecans, Figs & Chevre
Roasted Fennel with Lavender & Honey Marinade
Roasted Garlic & Red Pepper Hummus
Roasted Prawns with Morels and Red Curry Butter
Rosemary Corn Financiers
Savory Cheese Popovers
Shrimp & Avocado Canapés
Shrimp Ceviche
Smoked Salmon and Caviar “Pizza”
Smoked Trout with Horseradish Creme Fraiche
Spicy Artichoke Spinach Dip
Spicy Beef Salad
Spicy Satay Dip
Steamed Artichokes with Lemon Herb Mayonnaise
Thyme Focaccia with Kalamata Mascarpone Spread
Tomato & Nectarine Timbale