Twigs Fresh Sheets

Rich, creamy brie cheese placed on top of roasted garlic crostinis with caramelized onions and topped with a balsamic reduction. Served with cilantro pesto and red pepper romesco sauces.

Spicy chorizo sausage combined with cream cheese, jalapeños, hers and spices and baked inside button mushrooms. Finished with cilantro lime sour cream sauce and Gotija cheese.

Eastern Blue Crab meat, mixed with onions, celery, carrots and bell peppers. Pan seared and served over homemade sweet and sour sauce.

A blend of romaine and baby spring greens tossed with gorgonzola cheese crumbles, candied walnuts, and dried cranberries in a red wine vinaigrette.

Chilled romaine tossed with parmesan cheese, garlic croutons and toasted cumin pecans in a creamy Caesar dressing.

Korean BBQ marinated coulotte steak served over a bed of Asian slaw and jasmine rice with fresh pineapple salsa.

Toothy Pappardelle pasta tossed with fresh asparagus, cherry tomatoes, red onions, carrots and green peas tossed in a lemon scented vegetable broth and topped with fresh shaved parmesan cheese.

Bell peppers and red onions sautéed in olive oil then tossed with our house made tomato garlic sauce and linguini noodles. Topped with grilled Italian sausage, Cotija cheese and fresh basil.

White prawns sautéed with red onions, bell peppers, cherry tomatoes, Greek olives and tossed in a garlic citrus mint sauce. Served over jasmine rice and topped with Feta cheese.

Rich chocolate brownie on a graham cracker crust, topped with chocolate ganache and fire roasted marshmallows on a bed of chocolate and caramel sauce with whipped cream.

Fresh blackberries, raspberries, blueberries and strawberries tossed in vanilla syrup. Served over sour cream cake with old fashioned vanilla ice cream and whipped cream.