Cucumber Cup
with crab gazpacho 2.75

Artichoke Leaf
with shrimp remoulad 3.75

Seared Ahi
with lemon soy salad and wasabi cream on a crispy wonton 3.25

Filet Mignon Satay
with peanut dipping sauce 4.25

Stuffed Mushroom Caps
with crab meat and Parmesan cheese 2.75

Bruschetta
with roasted red bell pepper and Gorgonzola cheese  2.50

Ahi Poke
with sweet soy marinade in a wonton cup 3.25

The Raymond Crab Cakes
with a mustard dipping sauce  3.75

Scallop Ceviché
with avocado puree in a corn cup 3.75

Endive
with goat cheese, fig, honey and pecan 2.75

Wild Mushrooms
in a Parmesan tartlet 3.20

Shrimp Canapés
with cucumber and dill butter 3.75

Bliss Potato and Caviar
with sour cream 4.50

Lobster Ceviché
with avocado puree in a corn cup 4.00