Tomato Bruschetta: Vine ripened Roma tomatoes marinated in Balsamic Vinaigrette infused with carmelized garlic and chiffonade of fresh basil

Mini Curried Crab and Corn Cakes (market price)

The Godfathers Mozzarella Sticks with marinara sauce

 Kawasaki Prawns   battered tempura shrimp served with a orange marmalade and soy glaze

Mini Asian Spring Rolls served with a Thai Dipping Sauce

Domestic Cheese and Seasonal Fruit Board

Flash Fried Calamari rustic marinara and garlic aioli

Spinach and Artichoke Fondue with herbed chips

Newburg Skins  potato skins stuffed with “Seafood Newburg” and topped with cheddar cheese

Smoked Salmon Canapés: smoked salmon mousse piped onto toast points

Caribbean Chicken Skewers: Coconut chicken skewers with a pineapple and curry dipping sauce

Savory Chesapeake Bay Crab Dip with crusty bread and assorted crackers

Seared Rare Tuna on fried wonton skins with wasabi

Little Italy Antipasto Display fresh mozzarella, agrodoce , calamata olives, anchovies, artichokes, pepperoncinis and Genoa salami

Jerk Chicken Skewers with a St. Lucia dipping Sauce

Coconut Shrimp hand battered shrimp deep fried and served with a coconut and pineapple dipping sauce

Mini Wild Mushroom Tarts  crimini, shitake, button mushrooms sauté with fresh thyme and deglazed  with brandy and a touch of mascarpone cream in pastry cups

Asian Pot stickers with Szechwan glaze

Seafood and/or Veggie Quesadillas , in a mini flour tortilla shell and seasoned with secret spices used by the Ancient Mayans. served with a Southwestern Salsa

Louisiana Sausage (Turkey) Bouches with a Creole Mustard Sauce

Tuscan "Sushi" Roll  roasted portabella, red pepper, sushi rice and asparagus hand rolled and served with a balsamic "soy" sauce

Nova Lox Display smoked salmon, red onion, capers, diced tomato, and toast rounds with lemon aioli

Wheel of Fortune Brie Cheese painted with sundries tomato pesto and wrapped in puff pastry

Maryland Crab Balls Chef Myles’ own “guard your plate” recipe (market price)

St. Croix Chicken and Pineapple served on  Plantain Chips  

Classic Caesar Salad: Fresh chopped romaine lettuce tossed with Caesar dressing, Parmesan cheese, and croutons

Montego Bay Salad : Mesclun greens tossed with a citrus vinaigrette, pecans, pineapple, mango and Asiago cheese

Mediterranean Salad: Roma tomatoes, kalamata olives, pepperoncinis, red onion, feta cheese and mixed greens, tossed with Greek vinaigrette

Thai Cashew Salad: Bok Choy, red cabbage and iceberg lettuce tossed with bamboo shoots, bean sprouts, cashews,  carrots and Thai vinaigrette

Grilled Portabella Mushroom and Red Pepper Salad: mesclun greens, fresh mozzarella, roasted red peppers and tossed with balsamic vinaigrette

Santa Fe Fajitas: Smoked Chicken with grilled peppers and onions in a mini flour tortilla shell and seasoned with secret spices used by the Ancient Mayans.  Southwestern Salsa as condiment

 Sweet Peppered Crusted Sea Bass: fresh Chilean Sea bass seared and presented with a Mid Atlantic crab hash. Then glossed with an oven roasted corn coulis

Cajun Jambalaya: Shrimp and Smoked Turkey Sausage, sweet Vidalia onions, brown rice, tomatoes, and Bayou “secrets” (without the heat)

Caribbean Bouillabaisse: contact for details!!!

Penne DaParma: Penne cut pasta, sun dried tomato Pesto, spinach , caramelized onions, wild mushrooms and smoked mozzarella

Szechwan Beef and Broccoli: Stir Fried Strips of Black Angus Beef, broccoli florets and a sauce of orange juice and soy sauce served over Jasmine Rice

Chicken Marsala: Lightly sautéed boneless breasts "painted" with a mushroom and Marsala wine sauce

Salmon En Croute: Fresh Norwegian salmon filets laced in a potato crust with sautéed baby spinach; served with a sun dried tomato beurre blanc

 Chicken Dijon: b/s chicken breast lightly sautéed and served with a Dijon cream sauce.

Fruitti Da Mare: an engagement of shrimp, scallops, and mussels in a tomato cream sauce. choice of pasta

Global Exhibition Station: Asian Inspired with a selection a vegetables; meats- julienne beef, grilled chicken, shrimp; rice and Asian noodles; choice of sauce prepared ala’ minute by Our Chefs.

Baked Ziti Sorrentina: Ziti cut pasta with Chef Myles’ “Made From Scratch “ meat sauce, mozzarella cheese and baked in the oven until golden brown. (Vegetarian is optional)

Lobster Risotto: Pan Seared lobster, Arborio rice, caramelized onion, toasted corn, roasted red pepper coulis and a chiffonade of fresh basil with smoked Gouda cheese (Shrimp is optional

Mahogany Chicken: Pan seared chicken breasts made with a balsamic reduction , julienne sun dried tomatoes and caramelized garlic.

Rigatoni Citronelle: diced salmon, roasted garlic, lemon zest, baby spinach lightly tossed chardonnay sauce.

Big Island Mahi Mahi: cashew crusted filets seared and presented with dried fruit studded cous cous Drizzled with a citrus beurre blanc.

Grilled Filet of Beef: served with a sauté of roasted  rosemary infused potatoes, carm red onions and baby spinach  and drizzled with a Chianti  wine and balsamic vinegar glace

Chicken and Sausage Gumbo: grilled chicken and smoked sausage finished with a brown roux, Creole seasonings and served over rice.