◊ Local Lobster, avocado and shrimp
◊ Harissa lemon chicken skewers
◊ Beef tataki with togarashi and chimichurri
◊ Teriyaki meatballs
◊ Conch fritters with mango and scotch bonnet sauce
◊ Conch ceviche, “Coconut leche de tigre”, cilantro and totopos chips
◊ Crispy calamari with tomato marinara sauce
◊ Tuna tartar Nikkei style
◊ Local fish ceviche
◊ Mini crab cakes with corn relish
◊ Tempura local fish with spicy citrus mayo
◊ Spanakopita
◊ Ripe plantain and coconut ceviche (Vegan)
◊ Mushroom and heart of palm ceviche with plantain chips (Vegan)

◊ Chicken yakitori with teriyaki glaze and black sesame seeds
◊ Capresse brochette, Cherry tomato, Buffalo mozzarella, age balsamic vinegar and olive oil
◊ Jerk chicken skewers, green onions, sweet and sour Sambal Oelek Hot Sauce
◊ Fried wild shrimp with rum-infused cocktail sauce
◊ Vegetarian samosas with tamarind dip
◊ Vegetarian Spring rolls and sweet and sour chili dip.
◊ Vegetarian Gyozas with sweet chili dressing

◊ Assorted macaroons
◊ Mini brownies
◊ Cookies
◊ Mini New York cheesecake