Herbed parmesan panko crumb crusted asparagus spears, baked not fried, served with lemon dill crème fraiche.
Thin sliced mushrooms in a marsala garlic cream sauce served with toast points.
Three jumbo prawns sautéed with thyme roasted cherry tomatoes in a smirnoff vodka garlic cream sauce.
Baked brie wheel topped with a caramelized onion maple glaze served with toast points.
Oven roasted peppers and olives served with marinated artichokes, portabella mushrooms and assorted cheeses with italian smoked meats.
Roma tomatoes marinated with basil, garlic, and peppers tossed with balsamic vinegar and extra virgin olive oil served with toast points.
Calamari, flattened and tenderized, dusted with herbed corn flour, lightly sautéed and served with choice of warm olive and diced tomato white wine sauce or a yogurt tzatziki.