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| Passed Hors d'oeuvres | ||||||||||||||||||||||||||
| ~ Corn Fritters with Chipotle Dipping Sauce ~ | ||
| ~ Pissaladière ~ | ||
| ~ Wild Mushroom, Chevre, and Leek Tartlets ~ | ||
| ~ Eggplant Provencal on Crostini ~ |
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| First Course | ||
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~ Cool
Coriander Gazpacho ~ |
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| ~ Baskets of Ciabatta and Crusty French Bread ~ | ||
| Entrée | ||
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~ Striped
Triangoli Filled with Mushrooms ~ |
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| ~ Yellow
Pepper Stuffed with Basmati, Wild and Brown Rice, Carrots & Walnuts ~ |
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| ~ Steamed
Asparagus Bundles ~ |
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| Dessert | ||
| ~ White Chocolate Pecan Brownies ~ | ||
| ~ Lemon Coconut Bars ~ |
| ©1999-2003 M.L. Marinelli |
~ Wedding Cake ~ | |||||||||||
| ~ Freshly Brewed Coffee and a Selection of Fine Teas ~ | ||||||||||||
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Other
Sample Menus:
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