Entrée's
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Sushi
Sushi is perhaps the number one entrée imported from Japan, made of vinegared rice, ( usually with sugar and salt)specially prepared and combined with ingredients such as seafood, vegetables and tropical fruits. Not to be confused with Sashimi, although both are often served together.
Pumpkin Soup
Pumpkin soup is a main stock of menus everywhere ( also called squash if made with squash instead ). It is usually prepared with garlic, onion, salt, thyme, garlic and peppercorns. The recipe varies with regions, though most will use pumpkin as the main ingredient.
Mozzarella Sticks
These elongated pieces of breaded mozzarella cheese are as delicious as they look on a picture. Mozzarella sticks can be served with tomato, ketchup, marinara sauce, and a a wide variety of other sauces. Ranch dressing, bbq sauce and honey mustard sauce are also some of the top choices to dip it into.
Fish Carpaccio
Carpaccio made of fish is often made of Salmon and Tuna. A favorite appetizer in 5-star restaurants, this dish consists of thinly sliced, pounded fish meat served with Arugula( wild rocket plant ).
Capresse Salad
A Capresse is the Italian flagship salad, made of sliced Mozzarella cheese, tomatoes and sweet basil. Seasoned with olive oil and salt, tastes delicious. There are so many ways to arrange the pieces on a plate, each master chef have the freedom to add his own personal style.
Bruschetta
Bruschetta is the preferred antipasto from Italy, done in many varieties. The classic type consists of grilled bread with garlic, topped with olive oil and salt. Might also include tomato, vegetables, cheese, ham and other cured meat. A Spanish variation, Tapas, extends its creativity beyond the Mediterranean cuisine.
Beef Carpaccio
Beef Carpaccio is a dish made of raw meat ( also see fish Carpaccio ) thinly sliced or pounded. Served mainly as an appetizer. Some might confuse it with beef tartare, which is different in shape (tartare is cut in a small square of meat). Carpaccio is thinly sliced, then pounded to get a paper-thin consistency.