Snacks Main Plates

The restaurant at cohen’s retreat Snacks Salads SOUTHWEST SALAD SMOKED WINGS Wood Fired Wings Spring Greens with Pico, Avocado & Radish Alabama White Sauce & House Pickles – 12 Green Goddess Dressing Your Choice of Grilled Chicken or Shrimp – 13 SOUTHERN TOMATO PIE With Grape Tomato, Vidalia Onion LITTLE TINY BABY SALAD Mozzarella, Parmesan, and Basil – 12 Romaine with Grape Tomato Cucumber – 5 HUSHPUPPIES Fried to a Golden Brown COHEN’S SALAD Served with House Pickled Vegetables Romaine with Grape Tomato, Carrot And Low Country Aioli – 6 Cucumber & Red Onion Your Choice of Grilled Chicken or Shrimp– 13 CRAB GRIT CAKES Lump Crab Salad atop Fried Grit Cakes CAESAR SALAD Romaine with Parmesan and Croutons With Tomato Jam and Spring Greens – 14 Anchovies – 10 FRIED GREEN TOMATOES Green Tomato with Pimento Cheese DRESSINGS And Bacon Jam – 10 Ranch | Green Goddess | Caesar Herb Vinaigrette Main Plates All mains are served with one side CHICKEN AVOCADO WRAP MARKET FISH SANDWICH Grilled Chicken Breast, Avocado, Bacon Locally Sourced Fish Low Country Aioli, Lettuce Topped with Seasonal Slaw – 16 Caramelized Onion And Cheddar – 14 COHEN’S SMASH BURGER SMOKED CHICKEN SALAD ROLL Two All Beef Patties, American Cheese Wood Fired Pulled Chicken Salad Cohen’s Special Sauce – 14 Served on a Butter Toasted Bun – 12 FRIED CHICKEN SANDWICH VEGGIE BURGER Southern Fried Chicken House Made Vegetable Patties Pickles and Low Country Aioli Topped with Lettuce & Tomato Jam – 14 Served on a Butter Toasted Bun – 12 Try it Nashville Hot Style! SAVANNAH SHRIMP ROLL Local Georgia Shrimp Salad PULLED PORK SANDWICH Served on a Butter Toasted Bun – 14 Wood Fired Pork Shoulder Served with Pickles on a Buttered Toasted Bun - 12 Sides A LA CARTE – 5 Collard Greens | Sea Salt Fries | Potato Salad | Brunswick Stew | Mac & Cheese | Cole Slaw *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition. .

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Master Thesis, Alberto Zicari, 2019
UNIVERSITY OF SOUTHERN DENMARK The Faculty of Engineering MSc in Environmental Engineering Efficiency and techno-economic analysis of the EU tomato supply chain Supervisor: Prof. Gang Liu Author: Alberto Zicari ____________________________________________________________ Academic Year 2018/2019 Table of contents List of tables ...................................................................................................................................... ..3 List of figures .................................................................................................................................... ..3 1. Abstract ............................................................................................................................................ ..6 1.1. Goals of the thesis ......................................................................................................................... ..7 1.2. Methodology and data sources .................................................................................................... ..7 1.3. Scheme of the thesis ..................................................................................................................... ..8 2. Introduction: the raw product ......................................................................................................... ..9 2.1. Cultivation ..................................................................................................................................... ..9 2.2. Description ...................................................................................................................................
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Snacks Salads
The restaurant at Cohen’s retreat Salads Snacks SOUTHWEST SALAD SOUTHERN TOMATO PIE Spring Greens with Pico, Avocado & Radish With Grape Tomato, Vidalia Onion Green Goddess Dressing Mozzarella, Parmesan, and Basil – 12 Your Choice of Grilled Chicken or Shrimp – 13 HUSHPUPPIES LITTLE TINY BABY SALAD Fried to a Golden Brown Romaine with Grape Tomato Served with House Pickled Vegetables Cucumber – 5 And Low Country Aioli – 6 COHEN’S SALAD CRAB GRIT CAKES Romaine with Grape Tomato, Carrot Lump Crab Salad atop Fried Grit Cakes Cucumber & Red Onion With Tomato Jam and Spring Greens – 14 Your Choice of Grilled Chicken or Shrimp– 13 FRIED GREEN TOMATOES CAESAR SALAD Green Tomato with Pimento Cheese Romaine with Parmesan and Croutons – 10 And Bacon Jam – 10 DRESSINGS SMOKED WINGS Ranch | Green Goddess | Caesar Wood Fired Wings Herb Vinaigrette Alabama White Sauce & House Pickles – 12 Main Plates VEGGIE BURGER PULLED PORK SANDWICH House Made Vegetable Patties Wood Fired Pork Shoulder Topped with Lettuce & Tomato Jam – 14 Pickles on a Buttered Toasted Bun - 12 SHRIMP & GRITS COHEN’S SMASH BURGER* Georgia Shrimp with Tomato, Bacon & Corn Cream Two All Beef Patties, American Cheese Served over Grits – 24 Cohen’s Special Sauce – 14 MARINATED FLANK STEAK SMOKED FRIED CHICKEN Served with Chimichurri and Confit Tomato Collard Slaw, House Pickles & Hushpuppies Crispy Okra – 30 Roasted Guajillo Aioli – 22 CRAB CAKES BROWN BUTTER HALIBUT Collard Green Slaw & House Chow Chow – 28 Served with Pesto Risotto and Confit Tomato – 30 CHARLESTON ICE CREAM SAVANNAH CRAB RICE Seared Mahi Mahi with Sautéed Vegetables Carolina Gold Rice with Smokey Bacon, Onions & Peppers Low Country Aioli – 30 Topped with Gochujang Sauce - 30 Sides A LA CARTE – 5 Collard Greens | Sea Salt Fries | Potato Salad | Brunswick Stew | Mac & Cheese | Cole Slaw | Brussel Sprouts *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
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Special Event Catering Planning Packet
Special Event Catering Planning Packet Let J.R.’s Custom Catering handle the details of your next event. From wedding receptions, meetings, holiday parties, birthdays, and more. Special Event Catering * [email protected] * (703) 707-8559 * www.jrscustomcatering.com Nationally recognized for our Midwestern corn-fed Beef. We also offer chicken, seafood, BBQ, and so much more….. “From Simple to Sensational!” The details of your event will be professionally coordinated to ensure your event is customized to fit your needs. J.R.’s can organize everything from food to décor to entertainment to rentals. Special Event Catering * [email protected] * (703) 707-8559 * www.jrscustomcatering.com TABLE OF CONTENTS Event Information and Policies ….………………………………...4 Event Planning Timeline ………………………………………...........5 MENU: Hors d’ oeuvres ……………………………………………………….…….7 Hors d’ oeuvres continued ….……………………………..…................. 8 Main Entrees ………………………………………………………….……….9 Customized Sides ………………………………………………………….10 Sweet Delights ……………………………………………………………...11 Beverage Service …………………………………………………………..12 Special Event Catering * [email protected] * (703) 707-8559 * www.jrscustomcatering.com EVENT INFORMATION & POLICIES PLANNING - Our professional event coordinators will make planning your event fun and easy. They will gladly assist or make referrals for services and vendors that will enhance your event. We have a warehouse full of decorations, so please notify us of any decoration you might need to complement your event. EQUIPMENT PROVIDED- Serving equipment needed for food & beverage menu Disposable plates, cups, utensils, and napkins Plastic Seasonal table covers for food & beverage buffets EQUIPMENT RENTALS - Tent, tables, chairs, and linens BOOKING - To reserve the date/time, a deposit payment must be received within 2 weeks of booking. This includes the catering deposit of $10.00/per person.
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Pembroke Hill Lower School Menu September 2021 Monday Tuesday
Pembroke Hill Lower School Menu September 2021 Monday Tuesday Wednesday Thursday Friday 1 2 3 1-Penne w/ Bolognese 1-Steakhouse Marinated 1-Bbq Pulled Pork Choice # 3- safe choice Sauce Chicken Sandwich Choice # 4- Chef’s salad ( w/ 2-Penne w/ House Made 2-Veggie & Cheese 2-Roasted Buffalo meat or vegetarian ) Marinara Quesadilla Cauliflower Flatbread 3-Chicken & Cheese 3-SBJ Sandwich 3-Cheese Sandwich Quesadilla Herbed Quinoa Ranch Seasoned Potato Garden salad w/ Steamed Seasoned Wedges Vinaigrette Carrots Steamed Broccoli Vegetable Medley Garlic Bread 6 7 8 9 10 1-Baked Rigatoni w/ 1-Sloppy Joe / Wheat Bun 1-Baked Chicken Tenders KC Chiefs Home Opener No School Marinara & Italian Cheese 2-Parmesan Squash 2-Garden Vegetable 1-Beef & Cheese Nachos 2-Pepperoni Stromboli Casserole Frittata 2-Bean, Veggie & Cheese 3-Hot Ham & Cheese/ Brioche 3-Chicken & cheese 3-SBJ Sandwich Nachos Roll Quesadilla Buttered Noodles 3-Cheese Sandwich Caesar salad House Made Kettle Chips Roasted Carrots Tex Mex Rice Sauteed Green Beans Sauteed Squash Medley Mexican Shredded Salad Salsa & Sour Cream 13 14 15 16 17 1-Chicken Pot Pie w/ Biscuits 1-Chinese Beef & Broccoli 1-Baked Cod w/ Crumb 1-Cheese French Bread 1-Bbq Chicken 2-Three Cheese Quiche Stir Fry Topping Pizza 2-Cheesy Corn & 3-Turkey & Cheese Sandwich 2-General Tso’s Tofu 2-Crustless Spinach & 2-Margherita Pizza w/ Zucchini Fritters Mashed Potatoes 3-Hot Ham & Cheese/ Brioche Cheese Pie Tomato, Basil & 3-Cheese Sandwich Steamed Seasoned Broccoli Roll 3-Chicken & Cheese Mozzarella/ Cauliflower Herb
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Livingston and the Tomato : Being the History of Experiences In
^rA^^'D T/iE i — ^,.:i>-tfi3v!15^4{S»,VlB«K'"'' S B -549 f^C8 LIBRARY OF CONGRESS. <\_ 's. UNITED STATES OF A3IEKK'A. % '^,cL440<i^^ LIVINGSTON AND THE TOMATO. BEING THE HISTORY OF EXPERIENCES IN DISCOVERING THE CHOICE VARIETIES INTRODUCED BY HIM, WITH PRACTICAL INSTRUCTIONS FOR GROWERS. / BY A. W. LIVINGSTON. PUELISHED BY A. W. Livingston's Sons. Seedmen, COLUMBUS, OHIO. Entered according to the act of Congress, in the year 1893, by A. W. LIVINGSTON, In ihe otttco of the Lil)rarian of Congress at Washington. PRESS OF Journal-Gazette Printing House, coluvbus, ohio. INDEX. No. 8 INDEX. PAGE No. 30. Kinds for Catsups and Preserves, 65 No. 31. Kinds to grow under Glass, . 65 No. 32. Sowing Seed for Family Use, 66 No. 33. Common Hotbeds, . 70 No. 34. Sowing Seed in Hotbeds, .... 72 No. 35. More Extended Hotbeds, . 74 No. 36. A Circular Hotbed, 77 37. Cold-Frames, . 78 No. _ No. 38. Preparation of Soil in the Open Field, 82 No. 39. The Marker 83 No. 40. Transplanting into Open Field, . 87 No. 41. Implements for Cultivation, . 92 No. 42. Culture of Field Crop, .... 93 No. 43. Mulching Tomatoes, . 95 No. 44. Pruning on Down-Culture, 95 No. 45. ''Staking Up," 96 No. 46. "Tying Up," 97 No. 47. Trimming, or Pruning, ..... 101 No. 48. Growing in Barrels, 104 No. 49. Trellising, 105 No. 50. Culture under Glass, .... 111 No. 51. Enemies, Diseases, Eemedies, 115 No. 52. " Damping OftV' 115 No. 53. Cutworms, 116 No. 54. Colorado Potato Bugs, .... 117 No. 55.
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Dinner in French: My Recipes by Way of France / Melissa Clark
Copyright © 2020 by Melissa Clark Photographs copyright © 2020 by Laura Edwards All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC, New York. clarksonpotter.com CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC. Library of Congress Cataloging-in-Publication Data Names: Clark, Melissa, author. Title: Dinner in French: my recipes by way of France / Melissa Clark. Description: First edition. | New York : Clarkson Potter/Publishers, [2020] | Includes index. Identifiers: LCCN 2019013485 (print) | LCCN 2019018378 (ebook) | ISBN 9780553448269 (ebook) | ISBN 9780553448252 (hardcover) Subjects: LCSH: Cooking, French. Classification: LCC TX719 (ebook) | LCC TX719 .C469 2020 (print) | DDC 641.5944--dc23 LC record available at https://lccn.loc.gov/2019013485 ISBN 9780553448252 Ebook ISBN 9780553448269 Cover design by Marysarah Quinn Photographs by Laura Edwards rhid_prh_5.5.0_c0_r0 CONTENTS Introduction EGGS French Baked Eggs with Smoked Salmon and Tarragon Cream Oeufs à l’Aioli Homemade Mayonnaise Deviled Eggs with Crème Fraîche and Roquefort Tahini Omelet Spicy Egg, Tomato, and Leek Toasts Egg Yolk Shakshuka Sweet Pepper and Cheddar Clafouti Twice-Baked Cheese Soufflés Cornmeal and Harissa Soufflé Red Wine–Poached Eggs with Mushrooms and Bacon CHEESE Comté Cocktail Crackers Croque Monsieur Casserole Sweet Potato Aligot with Fried Sage Truffled Mac and Cheese Fromage Blanc and Smoked Trout
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Grandover Resort 2019 Banquet Menu
Banquet Menu 2019 Welcome to Grandover Resort! Thank you for choosing Grandover Resort for your upcoming event. Whether you are spending your time with us in our newly renovated rooms and restaurants, hitting the links on either of our two world-class Golf courses, or relaxing in our gorgeous Pool & Spa, we believe in delivering upscale southern hospitality every time. We hope to guide you through your menu selections so that your experience with us is a Grand one. Our Executive Banquet Chef, Patrick O’Dawe, began his deep appreciation for culture and food growing up as a military kid in Germany where he and his father would walk to the local market every Sunday morning for “real” chocolate and a bag of brötchen. He graduated culinary school from Johnson & Wales University in Charlotte, NC after receiving a Bachelor's Degree in Hospitality Management from Old Dominion University in Norfolk, VA. He worked his way through multiple kitchens and hotels throughout the Southeast; everywhere from Walt Disney World to hotels in our nation’s capital, and a number of independently owned restaurants, learning from James Beard House recognized Chefs, and every individual he comes in contact with. He believes in old school recipes and techniques, with a new age flare. “I strongly believe that you can have a modern, high-end quality meal without the pretentiousness of it all.” Chef Pat and his team aim to meet your expectations and then some. No matter how big or small the event, “Everybody is a V.I.P.” In his spare time, Chef Pat enjoys listening to live music and spending time outdoors with his beautiful wife and their two cherub-like children.
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A PDF of the Hors D'oeuvres Menu
Hors d’Oeuvres Menu Priced & sold per 24 pieces Crowd Pleasing Favorites Sweet Potato Biscuits with Ham and Apple Butter $46 House-made mini sweet potato biscuits filled with sliced ham, melted white cheddar and apple butter Classic Caprese Skewers $48 Grape tomatoes, petite fresh mozzarella ball and fresh basil leaf on a skewer, drizzled with balsamic glaze Petit Lemon Basil Crab Cakes with Caper Remoulade $60 Our signature lemon basil lump crab cakes served with our delicious caper remoulade. Best served warm or room temperature. Bacon Wrapped Shrimp with Honey Bourbon Glaze $60 Jumbo shrimp wrapped with crispy smoked bacon and finished with a honey-bourbon glaze. Best served warm or room temperature. Ginger, Lime & Sesame Shrimp Skewers $48 Jumbo shrimp marinated in ginger, garlic, lime and sesame, roasted in the oven and presented room temperature on skewers Herbed Goat Cheese & Fig Compote in Phyllo Cups $48 Whipped goat cheese with roasted garlic and herbs topped with fig compote and served in crispy phyllo cups Crab Mac & Cheese Bites $48 Scratch made cheddar-parmesan cheese sauce folded with elbow noodles and lemon-basil crab cake mix. Cubed and toasted for service. Best served warm or room temperature. Chicken Satay with Peanut Sauce $54 Soy ginger marinated chicken thigh meat, grilled on a skewer and served with coconut milk peanut sauce. Best served warm or room temperature. Shrimp & Grits Canapes $58 Toasted stone ground cheese grit canape topped with a Creole shrimp salad and crispy bacon. Best served warm or room temperature. Mini Fruit Skewers $28 Ripe, seasonal fruit cubes.
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OTTOBRE 2019 L Civiltà Dellatavola ACCADEMIA ITALIANA DELLA CUCINA N
ISSN 1974-2681 OTTOBRE 2019 l CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA N. 319 MENSILE, POSTE ITALIANE SPA SPEDIZIONE IN ABBONAMENTO POSTALE 70% ROMA AUT MP-AT/C/RM/ SPEDIZIONE IN ABBONAMENTO POSTALE SPA MENSILE, POSTE ITALIANE ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA TAVOLA CIVILTÀ N. 319, OTTOBRE 2019/ Sommario CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA OTTOBRE 2019 / N. 319 DIRETTORE RESPONSABILE PAOLO PETRONI Focus del Presidente COORDINAMENTO REDAZIONALE SILVIA DE LORENZO 3 La generazione dei cibi in busta PROGETTO GRAFICO E IMPAGINAZIONE (Paolo Petroni) SIMONA MONGIU IN QUESTO NUMERO SCRITTI E RICETTE DI ARISTIDE BAVA, UGO BELLESI, GIUSEPPE BENELLI, ATTILIO BORDA BOSSANA, GIANCARLO BURRI, ELISABETTA COCITO, L’ACCADEMIA ITALIANA DELLA CUCINA GIUSEPPE CONTI, FLAVIO DUSIO, è stata fondata nel 1953 da Orio Vergani GABRIELE GASPARRO, CLAUDIO NACCA, e da Luigi Bertett, Dino Buzzati Traverso, GIGI PADOVANI, PAOLO PETRONI, LUCIO PIOMBI, Cesare Chiodi, Giannino Citterio, Ernesto Donà ROSSANA RAGIONIERI, ANTONIO RAVIDÀ, dalle Rose, Michele Guido Franci, Gianni Mazzocchi VIRGINIA RICCI, ROBERTO ROBAZZA, ANNA SCAFATI, Bastoni, Arnoldo Mondadori, Attilio Nava, GIANCARLO SARAN, ALDO E. TÀMMARO, Arturo Orvieto, Severino Pagani, Aldo Passante, ROBERTO ZOTTAR, ADRIANA ZUDDAS. Gian Luigi Ponti, Giò Ponti, Dino Villani, Edoardo Visconti di Modrone, CREDITI FOTOGRAFICI con Massimo Alberini e Vincenzo Buonassisi. ADOBE STOCK. vvv Attualità l Costume l Società EDITORE ACCADEMIA ITALIANA DELLA CUCINA Perché la gastronomia VIA NAPO TORRIANI 31 - 20124 MILANO 4 si evolve continuamente? TEL. 02 66987018 - FAX 02 66987008 [email protected] (Roberto Zottar) [email protected] [email protected] WWW.ACCADEMIA1953.IT vvv PERIODICO MENSILE REGISTRATO PRESSO IL TRIBUNALE DI MILANO IL 29-5-1956 CON IL N.
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What to Do with All Those Tomatoes
What To Do With All Those Tomatoes When you grow a garden, you know what it’s like when the tomatoes start coming in heavy and you have to figure out what to do with them. My mother used to can stewed tomatoes. It took her one long weekend, but we had enough for the whole winter. I had an even worse problem than tomatoes one year with zucchini. When those things ripen, they start taking over the yard! They can get the size of footballs in no time flat. That summer lead me to design a recipe for zucchini lasagna. This was back in the late 70’s before zucchini lasagna became a “thing.” I made zucchini lasagna for my family, my friends or even anyone at the office who would take a casserole home. Now that I live in the mid-South, I am trying to learn more and more about the cooking here. On the surface, it looks like it’s all biscuits and chicken. I do have to admit they make better fried chicken in these parts than I have had anywhere else in the country! Juicy on the inside and super crispy on the outside. But what else do they eat besides biscuits, chicken, collard greens and okra? (I’m not really a fan other either of those last two. Collard greens are too earthy for my taste-buds and okra tastes like a glue mass to me.) I have discovered I love fried green tomatoes and just recently I came across tomato pie. Well, it is tomato season and the grocery stores and farmers’ markets around here are bursting with tomatoes.
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A Wedding Celebration
A WEDDING CELEBRATION Plated Dinner (Minimum 25 Guests) Champagne Toast Bread Basket Assorted Dinner Rolls and Corn Muffins With Butter Rosettes Appetizers (Please select one) Fried Green Tomatoes Fresh Green Tomatoes dusted with House Blend served with a Cajun Remoulade Topped with Sautéed Shrimp *Gulf Coast Crab Cakes Homemade Gulf Coast Crab Cakes with a Cajun Cream Sauce *Shrimp Cocktail 5 Jumbo Shrimp served on a bed of lettuce with a Bloody Mary Salsa Salads (Please select one) Garden Salad Fresh Garden Greens Topped with Tomato, Cucumber Slices and Baby Carrots Southern Tomato Pie Fresh Sliced Tomatoes Stacked in Pie Shell Then topped with Blend of Cheeses Baked until Hot & Bubbly garnish with Arcadian Blend Lettuce Classic Caesar Salad Fresh Romaine Tossed with Garlic Croutons, Parmesan Cheese and Tangy Caesar Dressing *Add an additional $3.00 per person All prices are subject to 9% sales tax & 18% service charge A service fee of $200 per hour will apply to all food functions that go beyond contracted time Prices subject to change A WEDDING CELEBRATION Plated Dinner (Continued) Entrée Selections (Please select one) 10oz New York Strip with Cherry Demi Glace $48.00 8oz Filet Mignon Crawfish Cream Sauce $56.00 12oz Ribeye with Rosemary Demi Glace $45.00 Pork Tenderloin with Creole Tomato Cream Sauce $43.00 Herbed Roasted Chicken $39.00 Twin Lobster Tails with Drawn Butter. $56.00 Roasted Snapper $39.00 Salmon with Butter and Caper Sauce $39.00 Oven Roasted Mahi Mahi $47.00 Lobster Tail and 8oz Filet of Beef Tenderloin Combination
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Hospitality Group
king street HOSPITALITY GROUP CATERING SELECTIONS 2020 - 2022 A BRIEF INTRO about our team Led by the uber-talented Falta brothers, Derek + Craig, alongside skilled pastry chef, Travis Biernacki, King Street Hospitality Group’s culinary team is committed to providing locally sourced, high quality fare cultivated with care to please every palate. From creative canapés + interactive food stations to impressive multi-course dinners + intimate family-style meals, we offer fully tailored services for a memorable culinary experience. An exceptional selection of premium libations offers the perfect compliment to your menu. In addition to extraordinary catering + beverage, our knowledgeable, professional + accommodating staff provides unparalleled personalized service sure to make every moment delightfully enjoyable for you + your guests…cheers + bon appétit! A PEEK INSIDE our menus For a well-balanced meal to satisfy your guests’ hunger + their taste buds, craft your menu following these event catering formulas: SEATED PLATED RECEPTION COCKTAIL HOUR 3 or 4 passed hors d’oeuvres {required} 1 hors d’oeuvre display {optional} DINNER 2+ courses, including entree {required} LATE NIGHT 1 or 2 sweets {optional} 1 or 2 savories {optional} STATION STYLE RECEPTION COCKTAIL HOUR 3 or 4 passed hors d’oeuvres {required} 1 hors d’oeuvre display {optional} DINNER 2 or 3 small plate stations {required} LATE NIGHT 1 or 2 sweets {optional} 1 or 2 savories {optional} DROP-IN COCKTAIL PARTY EACH HOUR 3 or 4 passed hors d’oeuvres {required} 1 hors d’oeuvre display {optional} PLEASE NOTE Tax, service fee, labor, china, flatware + glassware are NOT included in menu prices + are dependent on guest count, selections, layout, timeline, etc.
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