DECONSTRUCTED BRUSCHETTAS

CARAMELIZED MUSHROOMS AND GRILLED BALSAMIC ONIONS
FRESH TOMATO, MONTRACHET GOAT CHEESE AND BASIL
SUNDRIED TOMATO AND OLIVE TAPENADE
ROASTED CAULIFLOWER AND ASPARAGUS WITH TRUFFLE OIL
LEMON-THYME RICOTTA WITH RED PEPPER AND FIG JAMS
SICILIAN EGGPLANT CAPONATA
SERVED WITH HERBED CROSTINI AND GRILLED PITA

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