When it comes to fine dining, the entrée always runs the show. But there are those rare occasions when you come across an appetizer that's so delectable, it makes you say: Entrée? What entrée? We've visited some of San Joaquin's best restaurants and found a handful of mouth-watering appetizers that we'd gladly make our main course.

Tuna Ceviche

On the menu it's called tuna ceviche, but we've also heard it referred to as Chef Harry's 'special'. This flavorful dish could be the Japanese equivalent to nachos. Not only is it impressive to look at, but it's also a mixture of textures and flavors that, when combined, leave diners wanting more. First, a pile of crispy friend wonton chips are topped with fresh cuts of tuna, then diced avocado, tomato, red onion, and cilantro are layered on top. The dish is finished with a drizzling of lemon, and chili sauce. The result is something that's colorful, fresh tasting, and much healthier than any ball-park nachos.

Saganaki (Flaming Cheese)

The Saganaki appetizer at Papapavlos is not only a tasty bite to eat, but it also comes with one theatrical presentation. First, a generous hunk of imported Kasseri cheese (a sharp and salty Greek cheese made from sheep or goat's milk), is sautéed in a pan until slightly browned. Then, a server brings out the cheese, douses it with Ouzo (Greek liqueur) and sets it on fire while shouting "Opa!" Huge pink flames shoot up and melt the Kasseri until it's ooey, gooey, and ready to meet your basket of pita bread. The server then squeezes a fresh lemon over the flames until the fire is put out. Cheese lovers will be in heaven when they taste the warm, soft Kasseri on Papapavlo's crispy and chewy pita bread. This appetizer is perfect for a first date conversation starter (or ender for that matter, as you'll probably fall silent stuffing your face). For an added treat, we recommend ordering a side of tzatziki with your saganaki, a creamy, cool dip made with Greek yogurt, garlic, dill, cucumber, and lemon. Opa!

Bud's Beef

What can we say about Bud's Beef? It's a Stockton favorite, and for good reason. Medallions of choice beef tenderloin tail are marinated and then flame broiled to perfection. Each bite is so tender that the meat literally melts in your mouth. No extra frills are necessary with this appetizer, as Bud's beef is delicious enough to be enjoyed on its own. However, for those who want to get a bit explorative, Bud's does offer its beef on top of a salad, as an entrée, or in a sandwich. We asked owner Bud Millsaps for the recipe to his mouth-watering marinade, but it's become so popular that Millsaps has become fiercely protective over it. "I'd tell you, but then I'd have to kill you," he says. Locals will just have to try Bud's beef for themselves if they want an attempt at figuring out the secret to this fabulous dish.

Scoozi

At Rosewood, don't expect to get bird-sized portions like some other gourmet restaurants. Even their appetizers are large and in charge- especially their ultra-rich scoozi. Think of a calzone (but a little less bready) stuffed with Point Reyes blue cheese filling, baked until gooey, and sliced into about 8 triangles. Hot, chewy, and creamy, the scoozi is then topped with freshly diced tomato, basil, garlic, and a slightly sweet balsamic reduction, which balance the strong taste of the blue cheese, and give you that classic Italian flavor that's doubly scrumptious when wrapped up in fresh baked, golden bread. This is one filling appetizer, so be sure to share it with a friend. We also feel compelled to give an honorable mention to Rosewood's lobster macaroni and cheese appetizer, which combines four different types of cheeses with sweet lobster claw meat for a fancy twist on a comfort food classic.

Mango Prawns

Since Ave on the Mile's eclectic menu specializes in small plates, you might say that almost everything they serve is an appetizer. But if we have to choose just one, their mango prawns knocked our socks off. The perfectly cooked prawns were hot and juicy on the inside, with golden, crispy coconut flakes on the outside. While absolutely delicious on their own, one would be remiss to not indulge in the dipping sauce they come with. The creamy coconut-mango yogurt sauce is a refreshing and flavorful concoction, not overly fruity or sweet. It's thick, cool, and a perfect complement to the hot, crunchy prawns. Or try them with the fresh fruit pico, a mixture of minced melon, mango, pineapple, peppers, cucumber, corn, and herbs for a flavorful alternative to your typical shrimp cocktail sauce. This appetizer is perfect for those who love a little sweet with their savory.

Mushroom Bombs

Most people don't go to sushi bars for their hot appetizers, but tons of Lodi locals know that the mushroom bombs at Haru Sushi Bar are the exception to the rule. Large button mushrooms are stuffed with spicy tuna, fried in tempura until golden and crispy, then drizzled with spicy-sweet unagi sauce. The cooked spicy tuna has a soft texture and no fish flavor whatsoever. Served piping hot, this dish has a mild spicy kick, and is both filling and satisfying. Sushi lovers will approve, but it's also a sure-fire dish for those who aren't keen on raw fish. Haru Sushi has a little something for everyone, and we love that.

Marinated Grilled Artichoke

Californian's love artichokes, and lots of restaurants take a stab at serving the unusual looking vegetable, but having tried various versions, we can't deny that Centrale has something very special in their marinated and grilled artichoke dish. Chef Bernardo Martinez's secret family marinade is used to flavor the artichoke, and then it's grilled until slightly charred for a delicious combination of flavors. After being sprinkled with parmesan cheese, the artichoke is served with a cilantro and lime aioli that is tangy and addictive. Start on the outside, and work your way in, petal by petal, to the soft, meaty, and ohso- tasty epicenter. It's artichoke paradise.