Lightly battered calamari rings with an Italian arrabiata dipping sauce
Brie and sliced apples in a flour tortilla, topped with apple cranberry chutney and drizzled with balsamic glaze
Potato crusted cauliflower florets tossed in a sweet and spicy chili soy sauce, served with a side of ranch dressing
Seven large shrimp, tossed in coconut and fire sauce.
Crispy sweet potato fries topped with goat cheese and scratch honey mustard with a side of Jamaican jerk sauce
Eight Medjool Dates wrapped in bacon, topped with gorgonzola crumbles and balsamic reduction.
Peppadew peppers stuffed with marcona almonds and goat cheese, wrapped in bacon and served in top of gorgonzola fondue.