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Cherry tomatoes filled with avocado mousse |
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Curried shrimp in pastry shell |
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Feta and dried tomatoes in filo |
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Fresh New Zealand mussels in marinara sauce |
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Fresh vegetables crudite |
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Mini Black forest ham canapes |
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Mini quiche Lorraine |
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Mushroom tarts |
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Skewered grilled sausage |
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Spinach and feta cheese turnovers |
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Price per person, per Hors d'Oeuvre $ 3.00 |
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