Atrio: Amuse: Pecan Cream Cheese Hummus w/ Shitake Mushroom.

It you tasted this hummus you just wouldn't believe how the seasame & pecan flavors went so well together. Mixed with cream cheese for a more creamy texture of perfection this was great on a crusty french crustiini.

Atrio: Amuse: Chilean Sea Bass Tataki w/ Watermelon Slaw & Crispy Wonton.

Another old pic :)

Seabass I took, wrapped in seaweed. Topped with a slaw of purple cabbage, yellow tomatoes, watermelon, and carrot in a sweet and spicy mayonaise sauce garnished with fried wonton strips, awesome combo.

Atrio: Amuse: Cucumber & Rice Sushi Roulade W/ Chili Tofu & Mango

A refreshing twist with a crunch. Cucumber and mango, great summer treat, and spiced up with chili tofu that was marinated in chili oils, paste and ground spices. And of course mango is there for the sweetness and to keep it all in balance. And for an extra punch, wasabi Sweet Chili Aoili with hint of sweet ginger... excellent and fun :)

Sweet Chili Glazed Shrimp Cheesecake w/ a Herb Cracker Crust

I'm so in love with this one, i'm glad it came out the way i wanted it too...

ok, you guys probably ignored what i just said, and just had the thought in your head....cheesecake?

lol...it's was great!

Just think of chream cheese with bell peppers, herbs and shrimp.

Topped with a nice sweet chili glazed kick with tangy lime juice and crunchy sesame seeds :)

Atrio: Amuse: Chilean Sea Bass Tataki w/ Watermelon Slaw & Crispy Wonton.

Yum and more Yum! Watermelon salsa mixed with red cabbage and carrots. Had a nice sweet tangy creamy taste with an awesome crunch. I love the texture melody in the creation. :)

Atrio: Amuse: Wine Cheese & Proscuitto Terrine w/ Port Wine Gelee

I had fun creating this one it's layers of prosciutto, red wine cheese, pistachios, cantaloupe and held together with port wine gelee. Plus i served it with a whole grain wheat crustini.