Scintillating starters

SCINTILLATING STARTERS

In this era of grazing, snacking, nibbling and sampling, what could be more enticing than an appetizer menu that invites customers to taste what your restaurant is all about? Herein you'll find a wealth of appetizer ideas, ranging from the decadently rich to the splendidly

Chef Paul Wade of 1220 at The Tides Hotel in Miami Beach has created an eyecatching and palate-pleasing appetizer of nori-wrapped seared tuna and tomatoes stuffed with baby greens. You'll find it in our recipe section. Meanwhile, seafood simplicity is the idea at the Acapulco Mexican Restaurant Y Cantina chain, based in Long Beach, California. The Mexican shrimp cocktail ($4.99) is served in a cocktail glass with two slices of avocado, a chipotle tortilla wedge, and salsa. The company operates 49 locations throughout California, and in Oregon. For capturing the attention of casual dining customers, also consider the smoky portabella mushroom satay. This appetizer, served with a crisp polenta triangle and salsa fresca, was developed by Gordon Biersch Brewery Restaurants and is among this month's recipes.