Intense Shrimp, shrimp wrapped around fresh pineapple, then rolled up in paper thin prosciutto, fired in a hot oven and drizzled with a carrot chipotle syrup
Spicy Tunisian Chicken Skewers, strips of chicken breasts threaded on sugar cane and marinated in a cinnamon chile oil, then grilled and served with harissa, a spicy roasted red bell pepper sauce seasoned with coriander and caraway
Seared Tuna Sashima, an ahi tuna loin seasoned with Szechuan peppercorns and gomasio, a Japanese toasted sesame salt condiment, then pan seared rare, sliced and served on a black sesame seed tuile atop a bed of Japanese sweet sesame seed spinach; and garnished with a seaweed salad and drizzled with a wasabi crème fraiche sauce
Anticuchos Flank Steak, Peruvian style beef, brushed with an ancho chile and beer marinade, then grilled, thinly sliced and served on a toasted baguette and draped with huacatay aji, a spicy lime mint vinaigrette, and served with verdures ceviche, a lime marinated mixture of red onions, corn, and orange bell peppers
Stuffed Dates, medjool dates stuffed with a mixture of chevre, toasted almonds, and carrots, seasoned with charmoula, a Moroccan marinade of lemon, garlic, chilies, saffron, parsley, cilantro, and cumin; then the whole thing wrapped with applewood smoked bacon and fired in a hot oven
Coconut Poached Scallops, day boat scallops gently simmered in a spicy red curry coconut broth and served on a bed of pan-seared bok choy in an Asian soup spoon and topped with banana ginger chutney
Luau Pork Outriggers, pork tenderloin brushed with a tamarind star anise glaze, then grilled and served in brown sugar glazed sweet potato canoes and sprinkled with fresh mango and toasted macadamia nuts
Vanilla Bean Sachets, diced Granny Smith apples, Maui sweet onions, toasted cashews, and vanilla scented ricotta sealed in a won ton purse and baked in a hot oven and topped with a green pea cardamom sauce
