A La Carte reception (Vegetarian)
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Savory cheese fondue blended with oven roasted artichoke wedges and saut?ed spinach.
egg topped with paprika & green onion
Diced fresh mozzarella and tomato tossed with fresh basil pesto served on a baked phyllo cup
House prepared classic hummus dip served with side of toasted pita wedge basket
Bite sized quiche in phyllo cup served with side of dijonaise dip
Layered dip of guacamole, salsa, Monterey Jack cheese, jalapeno,
Freshly oven baked salted pretzel served with mustard dip
Cheese fondue prepared with saut?ed spinach, pepper
jumbo mushroom stuffed with diced vegetable topped with mozzarella cheese baked until golden brown
Flaky fried Asian spring roll prepared with shredded cabbage, cilantro, onion served with side of cilantro soy dip
Classic mushroom duxelle flavored with hint of parmesan and basil wrapped in puff pastry baked until golden brown
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