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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: