Menu & recipe ideas

Here are some of my menu ideas I have wanted to try in a commercial setting. Get the publics opinions on them. Let me know what you think of them. As the fucntions I will be hosting as Clandestine Dining will be more along the lines of formal cocktail parties than pretentious white linnen dinners, I have adapted them so they could be served as hand-pass platters.

- Bruscetta tricolore - a medley of homemade pestos: kalamata olive, roasted red pepper, and walnut-basil. Served on homemade pane rustica.
- petite four platter - variety of finger sandwiches including: shredded duck with grappi (dark chocolate grappa liquor) mole sauce, shredded pork with blackened seasoning and balsemic reduction, creole shrimp (true carribean creole seasoning), jerked chicken (shredded chicken glazed in authentic homemade jerked seasoning).
- tabasco smoked oysters - fresh gulf oysters smoked over tabasco wood chips, topped with tabasco-champagne foam.
- avocado "fries" - tempura batter dipped avocado wedges served with salsa fresca dip.
- gorgonzola-pear tart - mini walnut crusts filled with poached pears and gorgonzola-honey mousse. 
- apple stilton tart - walnut crumb crust topped with sour apples, stilton cheese crumbles, and caramel glaze.

Give me some feedback. Let me know if you think I am on the right track. 

Chef kevin smith