![](3D"PremiumHolidayTrays_files/image004.gif")
Premium
Phone 27=
9-7243 Fax
279-7429
www.dian=
nesrestaurant.com
|
|
PINWHEEL PLATTER Basil pesto =
and
prosciutto w/parmesan rolled into flaky puff pastry and baked crisp. A festive appeal. |
$50.00 |
|
|
BRANDIED BLUE CHEESE A luscious blue cheese mixture, piped onto
crunchy Belgian endive and English cucumber slices. A great way to start things up!=
|
$60.00 |
|
|
BRUSCHETT=
A Fresh tomatoes, fresh basil & extra virgin
olive oil, partnered with a tapenade of olives and herbs. Two tasty toppi=
ngs
for our garlic toast medallions. |
$60.00 |
|
|
SPANAKOPI=
TA Thin, flaky, buttery layers of phyllo
dough wrapped around a tangy feta cheese and spinach filling. Crisp and
pleasing. |
$7=
0.00 |
|
|
CAMBOZOLA=
CANAPES Italian gorgonzola blended with French triple=
cream
cheese. Smooth and delicious. We bake it on top of garlic toast and garni=
sh
it with peacans. |
$5=
0.00 |
|
|
BAKED BRI=
E IN
PUFF PASTRY Soft and savory, this cheese is excellent wit=
h our
seasonal fresh fruits and assorted crackers. |
$70.00 |
|
|
DEVILED E=
GGS This classic family favorite is an always
appreciated appetizer. |
$40.00 |
|
|
SMOKED SA=
LMON
PATE Served with sourdough baguettes and thinly sl=
iced
English cucumbers. An Alaskan crowd pleaser. |
$65.00 |
|
|
MARINATED=
SHRIMP Peeled, tail-on prawns in our original fresh =
lemon
basil marinade. You won’t want to miss out on this delicacy. |
$100.00 |
|
|
CREAMY HO=
T CRAB
& ARTICHOKE A Dianne’s restaurant favorite for year=
s,
served with sourdough baguettes. |
$90.00 |
|
|
THE ULTIM=
ATE
PRAWN COCKTAIL Large cooked and peeled shrimp served with le=
mon
wedges ad a zesty cocktail sauce. |
$100.00 |
|
|
ASSORTED =
GOURMET
CHEESES A full course of vintage cheeses served with =
fresh
seasonal fruits and crackers. |
$9=
0.00 |
|
|
|
ANTIPASTA=
PLATTER Italian salami, roasted red peppers, provolon=
e,
marinated artichokes, cured olives…now that’s Italian! |
$6=
0.00 |
|
|
|
SKEWERS OF
CHICKEN Tender pieces of chicken laced onto a skewer,=
then baked in your choice of a spicy peanut sauce or
teriyaki sesame glaze. |
$7=
5.00 |
|
|
|
“NO=
T SO
ORDINARY” MEATBALLS Simmered in a red wine sour cream mushroom sa=
uce
(Think Stroganoff). |
$7=
0.00 |
|
|
|
MANGO CHU=
TNEY
CHICKEN Boneless chunks of chicken baked until tender=
in
the exotic and savory sauce of |
$9=
5.00 |
|
|
|
THE Slowly roasted to medium rare, chilled then s=
liced
to stack on rustic rolls along with blue cheese butter, roasted garlic
mayonnaise and horseradish sauce. |
$1=
25.00 |
|
|
|
HONEY CUR=
ED
SPIRAL CUT HAM Tender and flavorful, served with our freshly=
baked
honey wheat rolls, and our ”special
sauce” to build your own. |
$8=
5.00 |
|
|
|
ROASTED <=
st1:place
w:st=3D"on"> Served with freshly baked rolls, cranberry sa=
uce
and mayonnaise. ‘Tis the season. |
$95.0= 0 |
|
|
|
DIANNE=
217;S
DOUBLE FUDGE BROWNIES A tray full of these delights that have kept =
the
“chocoholics” of |
$60.0= 0 |
|
|
|
DELUXE We have the dreamiest bars: apricot, raspberr=
y, and
lemon, combined with other “holiday” favorites. Be sure to or=
der
this tray to see if your favorite is among them. |
$70.0= 0 |
|
|
|
ASSORTED
CRÈME BRULEE Delicate shells of chocolate filled with the
creamiest, richest, most wonderful custard topped with sugar, torched
‘till crackly then served well chilled. Your guests will be dazzled. |
$120.= 00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
One week
notice required: however it is important to order early to ensure our
availability. |
|
|
|
|
All of our food is artfully presented on disp=
osable
platters. Upgrades are available to baskets, platters and warming chafers=
. |
|
|
|
|
Our staff is available to assist with plannin=
g,
delivery, set-up, service, and clean-up for your event. Please ask about =
the
associated charges. |
|
![=3D"*"](3D"PremiumHolidayTrays_files/image002.gif")