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Hors d’oeuvres
March 20, 2014 @ 6:30 pm - 8:30 pm
$49.00Tonight we create Sea Scallop BLTs, Baked Brie with Fig Preserves, Roasted Prosciutto Wrapped Asparagus and Endive with Honey Roasted Walnuts, Oranges and Crumbled Goat Cheese.