PPT-Appetizers & Hors d’oeuvres

Veggie Pizza Garde Manger gahrd mohn ZHAY The person responsible for planning preparing and artistically presenting cold foods also called a pantry chef The garde manger plans dishes using many fresh ingredients including vegetables fruits prepared meats fish seafood breads and cheeses. brPage 1br APPETIZERS SALADS SANDWICHES SIDES brPage 2br CREATE YOUR OWN PICK YOUR TOPPINGS brPage 3br KIDS MENU STONE BAKED THIN CRUST FLAT BREADS MAINSTAYS BEVERAGES DESSERT brPage 1br Peppermint Hors dOeuvres Salads Entrees Accompaniments Dessert brPage 2br Peppermint Hors dOeuvres Salads Entrees Accompaniments Dessert brPage 3br Ginger Hors dOeuvres Sa brPage 1br Appetizers Oatmeal 6 Steel cut Irish oatmeal served with grilled bananas and brown sugar butter Tuna Tartare 14 Paired with avocado Breakfast Nachos 8 Cinnamon chips and tropical fru brPage 1br brPage 2br 582355734757347 582355734757347 582355734757347 5823557347573475771857347576905772557781577445763057347 ISAWA ESTAU EST. 2003 MAGNUMS MAGNUMS Appetizers Appetizers Specialty Steaks Butcher Our Hors D’ Oeuvres Are Made Fresh To Order And This Layout Is Designed To Help You Plan The Perfect Cocktail Reception Or Cocktail Hour Before Dinner! We Are Making New And Exciting Creation Maryland Style Crab Cakes. (With spicy . remoulade. ). Peperonata. on Garlic . Crustini. Mini Spanish Style Tortillas. Bacon Wrapped Scallops. (with balsamic drizzle). Mini Quiche Lorraine. Risotto . PICKLES AND DIPS HUMMUS, OLIVES, ALMONDS 8 DEVILED EGGS FRIED CAPERS, CLAY PEPPER, CRISPY HEN SKIN 8 CRISPY BRUSSELS SPROUTS MALT VINEGAR AIOLI, PORK FAT CROUTON, HARISSA SPICE 9 BROILED SNAIL TO BUFFETED HORS D’ OEUVRES Imported Asiago Cheese Riso�o Croque�es Served with an assortment of delectable dipping sauces Premium Fruit Cheese and Cracker Display An array Reception training. Reception. Registration. Coat Check. Food & Beverage. Drinks. Servers. Bussers. Transition. Registration. 2-3 staff members. Set-up of table & keys. Alphabetical by last name. Hors D’oeuvres Display Selection of Imported & Domestic Cheeses, Gourmet Crackers, Grissini, Fresh Strawberries and Grapes, Nuts and Crisp Seasonal Vegetables served with House - made Ranch Reception Staff Training. Greeters. There . will be one greeter at the doors by the loop upstairs of Festival to direct . guests who require special assistance for easy access to our event. . There will also be three staff members outside by the parking lots letting our staff know where they can park.. . 15. Seaweed . & Edamame. . Salad. , Pickled . White Ginger, Ginger . Soy Sauce . Grilled Sweet Italian Sausage 12. Broccoli Rabe, Longhini Sausage, . White Beans, Shaved Garlic, Chili Flake. Crispy . . Difference between . Appetizers and Hor d’Oeurves. The definitions of hor d’oeurves and appetizers are often interchangeable, however, there is a difference…. . Hors d’Oeurves. are the small, savory bites, typically finger foods, served before a meal usually in a buffet style or passed on trays by waiters..