PDF-Dockside Appetizers

Shrimp Cocktail Five jumbo tiger shrimp served chilled withcocktail sauce. 5744157459574495745257376574565744557459574605745557376574635744957460574485737657447574415745857452574495744357376574415745457444 5744157459574495744157447574555737657443574485744557445574595744557390 57380573985739057392573925739157448574415745257 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 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 75 One buttermilk pancake and one egg London Bridge 495 One buttermilk cake with 2 sausage links or 2 bacon West Linn Bridge 675 2 small cakes 2 eggs 2 bacon or 2 sausage links Add Blueberries to above breakfasts for 75 Willamette Bridge 650 Bel ACTUAL SIZE! Bubble Gum Cookie SundaeA jumbo fresh baked cookie topped with homemade bubble gum ice cream, whipped cream, confetti sprinkles and topped with gumballs. Surrounded by a pool your favorit ISAWA ESTAU EST. 2003 MAGNUMS MAGNUMS Appetizers Appetizers Specialty Steaks Butcher Appetizers alape hors d'oeuvres Basics . Click. Click. 1. st. Impression!. Appetizers Set the Tone for Your Meal. This is the first impression guests have for the food they will be eating at the event. Effort of making a good impression is apparent through appetizers. Those wonderful little foods served before the meal to stimulate our appetite . . Classification of Appetizers. Cocktails. Hors d’oeuvres. Canape. Relishes. Dips. Nibbles. Soups. Cocktails. Made from seafood, fruit or vegetables. Accommodations. Menus. Lunch. Dinner. Wine. Desserts. Catering Services. Lunch. Continental. Dinner. Vegetarian. Deli. Deli. Hot. Hot. Restaurant Team. Suppliers. Supplier. Contact Person. Telephone. 0852&#/)&865&8#2:),0#2+)952':)350'$);)$0#56)^/#4(),+#2&#x 1 0;%)5.-/%Z&#$)(Z))[)\)] Antipasti Caldi (Hot Appetizers) Antipasti Freddi (Cold Appetizers) Insalate Verde (Salads) Le Pasta Della Casa John Mineo’s Restaurant Pesce Pollo (Chicken) Chicken Michelangelo … Dining Area. Salon. Banquet Rooms. Wine Cellar. Menus. Lunch. Dinner. Wine. Desserts. Catering Services. Restaurant Team. Suppliers. . 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..