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The Following is the Menu for the Second Annual

Get Ready for Spring Fishing

Garlic and Spice

Midwinter Feast

MENU


APPETIZERS

A Plainly Good Bruschetta
Chopped seeded Roma tomatoes tossed with chopped garlic, olive oil basil, Italian parsley, red wine vinegar and chopped red onion on top of slices of Freshly baked garlic buttered Focaccia bread.
A Great ANTI-PASTA
Circularly arranged selections of: Capacolla, Prosciutto Genoa Salami, Pepperoni, Mozzarella, pepperocini, ripe olives marinated artichoke hearts and French bread
Baked Red Onions
Red onion halves baked with chopped garlic
and Balsamic vinegar.
Roasted Garlic
Several whole garlic bulbs topped with olive oil
and oregano and oven roasted.
Shrimp Scampi
Succulent large gulf shrimp, fried in garlic, butter,
olive oil and parsley.

SALAD

Caesar Salad
Rinsed, dried and torn romaine lettuce tossed with a creamy peppercorn Caesar dressing and garnished with cherry tomatoes, salad shrimp and anchovies
Served with Garlic bread.

SOUPS

An Italian Bouillabaisse
A blend of shrimp, red snapper, lobster, mussels and swordfish in a spicy anise tomato sauce

MAIN COURSES

Linguine Pesto
Linguine noodles tossed with garlic, basil,tomatoes crushed black pepper, olive oil and parmesan cheese.

For your convenience, the shopping list for the Second
Annual Midwinter Feast is available.


Select Another Midfeast Menu?

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Date Created: February 10, 1997
Last Modified: March 19, 2004
©Copyright 1997-2004