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