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Spring into Summer – hors d’oeuvres

May 14, 2015 @ 6:30 pm - 8:30 pm

$55.00

Our menu includes Roasted Corn & Shrimp Salad on Endive, Antipasto Stuffed Baguettes, Cucumber Cups with Asian Tofu Salad, and Nectarine, Prosciutto & Homemade Ricotta Crostini.

Details

Date:
May 14, 2015
Time:
6:30 pm - 8:30 pm
Cost:
$55.00
Event Category: