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Catering Menu: Appetizers and Soups


  • Spicy Lemon Shrimp
    with Minted Cous Cous and Preserved Lemons
  • Warm Onion, Chevre and Pancetta Tart
    with Sautéed Garlic
  • Chicken and Goat Cheese Struedel
    with Marsala Wine Sauce
  • Wild Mushroom Ravioli
    with Roasted Tomato Sauce and Sun Dried Tomatoes
  • Dungeness Crab Salad
    with Cucumber Coulis and Sliced Radishes


  • Basil Scented Chicken Broth
    with Cheese Tortellini
  • Minestrone
    with Pesto and Aged Parmesan Cheese
  • Tomato Cream
    with Roasted Peppers and Rosamarina
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