PDF-APPETIZERS

ENTREES SIDE ITEMS There is an increased danger of foodborne illness when consuming raw or undercooked meats or seafood products Guest with known food allergies please alert your server prior to o. 900 Salt Pepper Rock Shrimp with Roasted Garlic Aioli 925 BaconCheddar Hush Puppies with Maple Sour Cream 700 Shoestring French Fries 675 Sweet Potato French Fries 775 Garlic French Fries Fancy Barbecue DESSERT Coconut Cream Pie Shaved Dark Chocolate Toasted Coconut Banana Bourbon Pudding Nilla Wafers Caramel Blackberry Fried Pie Honeycomb Brittle Lime Curd Ice Cream Dark Chocolate Cake Malted Milk Buttercream Vanilla Bean Ice Cream 99 Spicy Garlic Shrimp with Cauliflower 999 Tomato Soup with Paneer Cheese 599 Lamb Kefta Kabobs with Mint Chutney 849 Mustard Seedcrusted Scallops with a Coconut Cream Sauce 899 Potato and Pea Samosas with choice of Tamarind or Mango Chutney 799 Non 573525736357356573545735457356573475736457352573565734657359573525736357356573545735457356573475736457352573535737357356573565734857352573705735157359573755734657352 5735957356573475734657364573525735057351573495735957375573525734657348573520 5734557 57373e issue and page number follows as well as the recipes convenience category M quick easy M make ahead or M freezable To view the recipe online go to CookingLightcom brPage 2br Cooking Light 2008 Annual Recipe Index OrangeFennel Rolls Nov 136 M 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 Served with flat bread 649 Ro sted Eggpl nt Dip Babaganoush Roasted eggplant and tahini spread served with flat bread 649 Sundried Tom to Hummus Mediterranean sundried tomatoes chickpeas and tahini spread served with flat bread 649 Spin ch Artich $10.95 2 Tender Pieces of Calf Liver Loaded With Saut Tempura Side 8.25 Fried Vegetables & Shrimp Soft Shell Crab 9.95Fried Soft Shell Crab, with Mixed Crab Edamame 4.25 Shi-shi-to 5.45 Green Pepper Shrimp ISAWA ESTAU EST. 2003 MAGNUMS MAGNUMS Appetizers Appetizers Specialty Steaks Butcher 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. Appetizers B $ 8 .99 Coconut Shrimp with orange marmalade $ 10 .99 Bosco Sticks $ 7 .99 Boneless B uffalo Wings $ 9 .99 Mozzarella Sticks $ 7 .99 Pierogies potato & cheese w/caramelized onions $ 7. . 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..