|
|
|
|
|
|
|
|
||||
|
|
|
|
|
|
|
|||||
|
|
Hors D'Oeuvres | Beginnings | Main Courses | Weddings | Services Beginnings Note: Some of these selections translate well as hors d'oeuvres or main courses Exciting Tapas & Meze Spreads displayed with Cumin Pita Crisps Grilled Sausage on a bed of French Beans and Sautéed Radicchio Herb Crepes filled with Seafood and Lemon Zest Cream French Nicoise Pizzas Fantail Sesame Shrimp over Thai Coleslaw Crispy Pan Fried Dumplings of Duck with a Ginger-orange glaze Seared Sea Scallops toppled over Spaghetti Squash Fried Oysters with Cucumber Dill Cream and Salmon Pearls Soups Country Potato Leek Five Onion with Cheese Croustade Red Lentil with Sage and Bacon Curried Carrot Zucchini & Roasted Garlic Lobster & Corn Chowder Puree of Squash with Chevre & Toasted Pignoli Nuts |
||
