Course:
Filling
Dough
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Country-Style Meat Pies Click image to enlarge |
Filling
Dough
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Country-Style Meat Pies Click image to enlarge |
Note: Shown without the coppacolla |
Tomato Basil Bruschetta Click image to enlarge |
Pound Cake
Port Salut Icing
Pepper Sprinkles
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Crab Pound Cake Click to enlarge image |
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Chef's note: “I first discovered this old-world delicacy while having lunch with Father John Lacari, a wonderful Italian priest, who brought this dish here from Italy. Although simple to produce, the flavors are indescribable. Try it not only as an hors d'oeuvre, but also as the perfect garnish to any Italian or Southwest dish.” |
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Cocktail sauce for the order of 6:
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Tequila Lime Shrimp Ceviche Click image to enlarge
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Shrimp:
Fried Creole Tomatoes:
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