Twin beggars purses filled with salmon mousse and vegetable mousse atop a pool of watercress sauce with a brunoise of tri-color peppers

Blackened filet of salmon on a bed of cellophane noodles, tossed with scallions & garlic olive oil, laced with a pineapple pico de gallo and garnished with an edible flower

Savory selection of both domestic and imported mushrooms sauteed in a sherry sauce, ladled into a puff pastry vol-au-vent