Appetizer

Chilled Tomato and Red Pepper Soup

The La Jolla Crab Stack

Blue Cheese-Apricot Bites

Hot Blueberry Cheddar Dip with Toasty Bread

Herb and Feta Polenta Appetizers

Grilled Figs with Honeyed Mascarpone

Deep Fried Stuffed Squash Blossoms

Stuffed Mushroom Caps

Oven “Fried” Goat Cheese

Shrimp Salad Rolls

Deconstructed
Beet Stack

Honey-Baked Cheese with Pistachios and Cranberries

Grilled Fig Bruschetta

Flatbread with Fiddlehead Ferns, Onion Scapes and Pecorino

Edamame and Ricotta Toasts

Sourdough Toasts with Mushrooms and Oysters

Venere Rice Filled Tomatoes with Shrimp

Walnut-Mushroom Veggie Burgers

Blueberry Basil
Balsamic Mozzarella Crisps

Mini Spinach Calzones

Mussels Steamed in Wine with Parsley Pesto

Persimmon and Burrata Carpaccio

Hummus

Shrimp Pad Thai Cups

Thai Grilled Pork on Skewers