Breaded Mushrooms with herbs
Baked clams in Spicy butter sauce
Oysters baked with bacon & bread crumbs
Shrimp Rémoulade
Shrimp with Dill & Coganc Sauce
Oyster Po’Boy with Rémoulade
Guacamole with Tortilla chips
Hummus with Pita Chips
Tapenade
Deviled (stuffed) Eggs

Baba Ghanoush
Parmesan Toasts
Crostini “little toasts” topped with Black Bean & Avocado
Crostini “little toasts” Spread with Goat Cheese, roasted sweet onions & sun dried tomatoes
Bruschetta (Garlic rubbed toasts) heaped with tomatoes, garnished
with Basil Leaves & sprinkled with Pecorino Romano Cheese

Cheese Plates

Brie de Nangis- French Brie Creamy Flavor, Mushroom & Truffle hints
Lagrien From the Austrian Border, full flavored mountain cheese
Beaufort d’Alpage-Raw Cows Milk oldest cheese from French History
Point Reyes from California, buttery Blue Cheese
Served with slices of Pears, and toasted Walnuts

Garrotxa From Catalonia Spain (Aged Goat Milk)
Extra Sharp Vintage Cheddar From Vermont’s Cabot Creamery Rustic/Nutty
Pierre-Robert A decadent Triple-Creme Cows Milk Creme, like butter in the mouth!
Le Grand Caprin From Noire Valley Goat Cheese light and tangy
Served with slices of apples, & Dark Chocolate

Cheeses are my passion and I can promise you to offer them as
Dessert or just a meal…. Please look out for my Blog updates….
..It’s really endless!!!!!!!