The Flamingo

Breast with tomato, artichoke hearts, and heart of palm

with Alfredo and Penne Pasta

Breast with white wine, oregano, garlic, and mushroom sauce

with Marinara and Mozzarella

Honey brandy glaze or soy-ginger based marinade

with Jus and Horseradish Sauce

in Sherry Peppercorn Sauce

in White Wine and Fresh Herbs

with Rosemary Cream Sauce

with Parmesan and Herbs

with Red Bell Pepper Strip

with Fresh Dill

Standard, bacon and horseradish, and pimento

with Cornichon

on Herb Toast

on Cucumber

Bacon filling, herb cream cheese, and ham salad

with Herb Toasts

with Dip

in Pineapple Tree

with Arugula

with Grapes and Crackers

with Cornichons, Red Onion and Herb Toast

with Toast Points and Diced Egg

with Balsamic Vinaigrette

on Foccacia Bread

in Cucumber Cup

with Ranch, Honey Mustard and Ranch Dips

Buffalo, teriyaki, garlic parmesan, Cajun, and regular seasoned

BBQ

with Spicy Mango Sauce

Pork and vegetable, chicken, vegetable only, chili Relleno with sweet and sour sauce

Chicken, black bean and corn, south-western pork and beef chili Relleno all served with creamy chipotle sauce

with Tzatziki Dip

with Fried Pita Chips

brown sauce, Swedish style, BBQ, sweet and sour and chimichurri

with Cabernet Reduction

All homemade

Curry chicken, spinach and feta, and lamb and feta

with Red Bell Pepper and Mango Dipping Sauce

with Three Cheeses

Assorted and gourmet with pico de gallo

Water chestnut wrapped in bacon in teriyaki sauce – can be made with chicken livers

with Aioli Sauce

with Tzatziki Dip

with Mozzarella Cheese

crab, sausage and bleu cheese, spinach and feta, spinach and bacon, Italian style, and Mardi Gras style

in Marinara Sauce

Chicken, crab and cream cheese, cheese, and seafood all served with sweet chili sauce

with Gorgonzola Dressing

Pineapple, Mandarin Oranges, Toasted Almonds and Red Raspberry Vinaigrette

with Choice of Dressing

with Herb Dressing

with Arugula – wild mushrooms

with Thyme Dressing

with Red Wine Vinaigrette

with New Potatoes

with Basil Vinaigrette and Feta Cheese

with Maple Chipotle Vinaigrette

with Asiago

with Creamy Roasted Garlic Dressing

with Fried Eggplant

cured olives, red onion, celery heart, cherry tomatoes and capers in light red wine vinaigrette

with Mustard Shallot Dressing

with Honey Balsamic Vinaigrette

with Crispy Prosciutto and Truffle Oil

with Sweet Chili Sauce

with Blackberry Szechwan Sauce

with Steamed White Rice

with Lemon Greek Yogurt Sauce

On the shell, fried with chipotle mayonnaise, and Rockefeller

in Cream Sauce with Crackers

with Garnish and Cocktail Rye

on Bed of Spring Mix with Balsamic Vinaigrette

with Lemon Chardonnay Sauce

with Wasabi Slaw on Wonton Crisp

on Ice with Cocktail Sauce and Lemons

with Pasta

with Tostadas

with Caviar Cream Cheese Pie and Cocktail Rye

with Lemon Crema

with Lemon Crema

with Apple Mousseline

Ranch, French, or Italian dressing

with Goat Cheese

with Lemon Dill Butter

with Cream

in Sun-Dried Tomato Oil

Goat cheese spread with layers of pesto and roasted red peppers

with Nacho Chips

with Crackers

with Crackers

with Pita Crisps

with Nacho Chips

Regular, with crab or with spinach all served with herb toasts

with Nacho Chips

with Crostini

with Nacho Chips

with Nacho Chips

with Pita Crisps

with Crostini

with crackers

with Crackers

in Brown Bread with Crackers

with Gravy