Fresh cut asparagus wrapped in a phyllo roll and covered in asiago cheese

Goat cheese, Florentine and Lorraine

Aged gruyere cheese and summer leeks layered into a handmade pastry cup

A new potato stuffed with a creamy blend of cheddar cheese, bacon and spices

Sweet dates stuffed with savory, creamy bleu cheese, then wrapped in bacon

A spicy blend of smoked white meat chicken, monterey jack cheese, peppers and fresh cilantro rolled in a flour tortilla trumpet

Potatoes, peas, onions, carrots and corn with garlic, cilantro, red chili powder, turmeric, ginger and coriander, wrapped with organic phyllo dough

An exotic blend of wild mushrooms in aged sherry, tossed with fresh parsley and rich fontina cheese, then hand folded in a unique, savory butter puff pastry

Slow roasted tenderloin sliced and served on a toasted crostini with Boursin cheese

Lump crab meat blended with mustard, seasonings and bread crumbs served with remoulade sauce

Baked Parmigiano Reggiano cheese topped with a dill goat cheese

Capers, olives, olive oil, garlic and lemon juice served in phyllo cup

Served on a toasted baguette round

Stuffed with Asian vegetables and deep fried served with hoisin sauce

Served with peanut dipping sauce

Served with teriyaki dipping sauce

Caramelized red and white onions with garlic and balsamic vinegar

Topped with sour cream and garnished with chives

Spinach, feta cheese, shallots and dill wrapped in phyllo dough

Sautéed wild mushrooms wrapped in phyllo dough

Mushroom, shallot, garlic and parsley stuffing

A flute of salmon a top lemon crème fraîche in a phyllo tart shell

Plump sea scallops wrapped with smoked bacon

Grilled and served with key lime dipping sauce

Served with lemon and cocktail sauce

Hand battered with fresh coconut

Served with a dill caper spread

Imported Italian ham wrapped around fresh cantaloupe and honeydew wedges

Cherry tomatoes, mozzarella cheese and fresh basil skewered and drizzled with olive oil and balsamic vinaigrette