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2008 SPRING / SUMMER – HORS D'OEUVRES
samples from our menu |
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 Coconut Jumbo Shrimp  Baked Pizza |
Brie and Pear Quesadilla Served with Tomatillo Salsa Tantalizing Seasoned Coconut Jumbo Shrimp Served with Warm Mango Chutney Crab Cakes Maryland Crab Cakes Seasoned with Old Bay, Lemon, Chives and served with a Spicy Remoulade Dressing Mini Beef Wellingtons With Fresh Basil Horseradish Dipping Sauce Tomato Bisque Shots Topped with Grilled Vermont Cheese Triangles Poached Lobster Tail Served on Green Apple Rounds with Nantua Drizzle Blackened Red Snapper With Chopped Mango Relish on Herbed Baguettes Asparagus Spears Served with Candied Stripe Beets with a Lemon Garlic Drizzle Kobe Beef Burgers With Caramelized Onions and Saga Blue on a Sesame Seed Bun |
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