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Appetizer
Edamame and Ricotta Toasts
Carrot and Watermelon Radish Pickle
Mango Pesto
Angels on Horseback
Deep Fried Stuffed Squash Blossoms
Black Eyed Pea Spread
Chili Nuts
Peach Salad with Ginger Dressing
Oven “Fried” Goat Cheese
Almond Date Truffles
Mussels Steamed in Wine with Parsley Pesto
Blooming Brie Bowl
Roasted Blueberry Ricotta Crostini
Hot Blueberry Cheddar Dip with Toasty Bread
Minature Smoked Salmon Tartines
Roasted Garlic, Jalapeno and Feta Dip
Chilled Tomato and Red Pepper Soup
Orzo Stuffed Peppers
Spinach and Sundried Tomato Fritatta
Creamy Chilled Cucumber and Avocado Soup
Deep-Fried Ravioli on a Stick
Dried Pepper-Butter Shrimp
Fried Fingerling Potatoes with Tarragon Sauce
Flatbread with Fiddlehead Ferns, Onion Scapes and Pecorino
Salad
Nicoise
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