Catering menu 2004

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Cold Hors D'oeuvres(*)

Sushi(*) Chef's Special Vegetable Maki or Seafood Maki California Roll(*) Smoked Salmon Bites Served on toasted thins with cream cheese, red onion, and horseradish lemon peel dill spread, topped with capers Shrimp Cocktail Prepared with thyme, bay leaf, mustard seed, black peppercorn and fresh lemon; served with horseradish cocktail sauce. Vietnamese Shrimp Spring Rolls with dipping sauce or peanut sauce

(*)Sushi and Rolls can be made special to order. Please let me know your favorite ingredients. Three-dozen Minimum Order on Hot and Cold Hors D'oeuvres

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2004 Catering menu (100 Ko)	2004 Catering menu (177 Ko)

Last Modified : 10/28/2008