Hors d'Oeuvres Jerk Chicken with Fresh Mango Chutney on a Plantain Chip Grilled Shrimp Saté with Thai Basil, Ginger Lime Dipping Sauce Curried Chicken with Toasted Coconut and Currants Bourbon and Black Pepper Cured Smoked Salmon on Gaufrette Potatoes Loin of Lamb Roasted with Sweet Indian Spices and Tomato Mint Chutney Crab Cakes with Spicy Rémoulade Sauce Seared Tuna on Wonton Chip with Julienne of Asian Vegetables Grilled Sirloin Brochette with Argentine Spices Polenta with Eggplant Mousse and Oven Cured Tomatoes Grilled Chicken Skewers with Chipotle Aioli and Cashews Goat Cheese Baked in Puff Pastry with Lemon and Fresh Thyme Lobster with Avocado Salsa on Toasted Brioche