PPT-Appetizers

Author : mitsue-stanley | Published Date : 2015-10-19

hors doeuvres 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

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Appetizers: Transcript

hors doeuvres 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. 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 If you have any other ideas or ingredients our Chef will be most willing to work with you to create a menu to satisfy your needs If you hav e any dietary restrictions we can create a menu that is gluten free vegan or vegetarian We aim to please our 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 00 Mom Did Say T o Eat Your Veggies DEEP FRIED CAULIFLOWER 00 DXOL57526V Flowered With A 6PDOO57347PRXQW573472I57347KHGGDU57347KHHVH Yummy CHICKEN FINGERS 3 00 Deep Fried To A Golden Brown SWEET POTATO FRIES 00 Unbelievably Sweet Taste MINI CORN DOGS 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 Appetizers alape 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. Catering Men u (813) 814 - CUBA Appetizers: 25 Croquetas…… … … .. . . .. $ 14 .00 12 Papa Rellenas… … . … . . $ 20.00 1 2 Empanadas… … * * Shrimp Cocktail - Five jumbo tiger shrimp served chilled withcocktail sauce 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.. M E A L SROKA AKOR FAMILY MEALS29/PERSONIncludes Appetizer Maki Entre and a Side HOT APPETIZERSWagyu Beef and Kimchi DumplingsCOLD APPETIZERSSpicy Tuna MakiENTREEPrime NY Stripwith Truffle Aioli6ozSID

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