Getting our hands dirty

Celebrating my husband's birthday by reinterpreting "whole foods" and "finger food".
The evening's menue:
Appetizer: Salmon sashimi
Entrée: Grilled Top Sirloin served with oven roasted potatoes and a cold yoghurt and horseradish sauce
Dessert: Banana bread birthday cake with a banana and walnut filling topped with whipped cream and blueberries.