Chef Peter Foster's Passed Hors D'œuvre

Braised pork with hoisin-bourbon glaze in Chinese buns

Lime truffle oil cilantro hamachi ceviche canapé

Big Eye ahi tar tar with wasabi mustard sauce

BBQ'd oysters with garlic, chili and ginger lemon sauce

Fresh made 'chicken sausage' seared with lemon grass pesto

Prawns in tomato-lemon coconut butter

Cracked pepper and seed crusted 'ahi w/ tangelo oil ponzu

Salmon and ahi tartar on crispy sushi rice cakes

Hamakua tomato and shaved fennel with EVO, lemon and parm dressing