PDF-APPETIZERS

Hand Cut Onion Rings Sm 4 6 9 Lg 6 6 9 Basket of Fries Sm 2 6 9 Lg 4 6 9 Fresh Chicken Tenders 4 tenders 899 Chicken Wing 6 wings plain bbq or hot 899 Nacho Plate with fresh veggies. 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 When youre ready just heat and serve Whether its meals for 4 or 12 turkey or ham with our Heat Serve Holiday Meals all you do is heat and serve We do the timeconsuming part of preparation seasoning and cooking You simply take home chilled then heat brPage 1br ANDLE CAFE Thanksgiving Menu 014 Soups Appetizers Salads Entr es Desserts Prix Fixe 95 Prawn large shrimp dipped in a specially made batter and deep fried Vegetable Samosa 2 Pieces 295 Crisp patties stuffed with delicously cooked potatoes or garbanzos beans with spices and herbs Nonveg Samosa 2 Pieces 395 Crisp patties stuffed wi 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 Youve never had em like this before Served with chipotle mayo Whole Order 495 Half Order 350 Garlic Potato Chips Thin freshly sliced potatoes fried to a crispy golden brown Tossed with a warm garlic butter sauce 395 Poutine Pronounced poohtin A Fren 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 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 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. Combo Serves . 6-8. Stuffed jalapenos, quesadilla (beef or chicken fajita). Mini chimis (beef or chicken) sour cream/queso . . 39.99. Layer dip & chips. :. 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. Antipasti Caldi (Hot Appetizers) Antipasti Freddi (Cold Appetizers) Insalate Verde (Salads) Le Pasta Della Casa John Mineo’s Restaurant Pesce Pollo (Chicken) Chicken Michelangelo … . 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..