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The culinary term referring to a small portion of food served before a meal is "amuse-bouche." This term first showed up in August Escoffier's Le Guide Culinaire and are believed to be a pre-cursor to what are now known as appetizers. The word comes from "amuse" and the purpose of the food is to appeal to the diner and supply amusement.
The amuse bouche is a course served to diners; it is, as you say, bite size, however it is a single 'dish' not a variety of appetisers. It is determined by the chef and not ordered by the patrons, and all diners are served the same morsel. It is usually elaborate and is intended to showpiece the chef's skills.