Edwards Carry Out Cuisine in Nortdville

classic pumpkin pie topped with whipped cream and cinnamon

fresh baked pie crust filled with spiced cranberries and pears baked with an almond streusel topping

vanilla chiffon cake layered with peppermint mousse swirled with mint candies, surrounded by a white chocolate wall, topped with white chocolate shavings

spiced apple cake with pecans layered with caramel mousse, frosted in caramel buttercream, topped with caramel glaze, chopped pecans and a chocolate drizzle.

devils food cake with layers of chocolate chambord cream and lemon curd, frosted with chocolate buttercream, topped with a chocolate glaze

vanilla chiffon cake rolled with chocolate mousse, covered in chocolate buttercream bark and holiday accents

spiced pumpkin cheesecake with a graham cracker crust, topped with an orange sour cream glaze.

chocolate crust with a chocolate baileys cheesecake, topped with chocolate mousse

field greens, cotswold cheese, apples, pecans, dried cranberries and pumpkin croutons served with apple butter vinaigrette

field greens, candied walnuts, dried apricots, gorgonzola cheese and grape halves served with butternut squash vinaigrette

a gorgeous arrangement of mini pumpkin pies, cranberry pear phyllo cups, baileys cheesecakes, lemon ginger cheesecakes, white chocolate wintermint mousse cups and hot chocolate cups.

lemon artichoke pasta with chicken, green bean concasse, caesar salad with caesar dressing and garlic sticks

beef stroganoff served over egg noodles, glazed carrots, holiday salad with butternut squash vinaigrette and baguette slices with honey butter.

beef tenderloin platter with mustard horseradish, balsamic onions and baguette slices, smoked salmon platter with garlic croutes or bagels, artisan cheese platter with crackers and croutes, baked brie cups, sausage stuffed mushrooms and holiday salad cups

shrimp cocktail platter with cocktail sauce and chimichurri sauce, antipasto platter with assorted meats, cheeses, croutes and crackers, roasted vegetable crudite served with sun-dried tomato dip and yogurt dill dip, beef asparagus wraps and fried ravioli with pesto cream

sliced ham brushed with a ginger orange glaze, au gratin potatoes, green bean amandine, harvest salad with apple butter vinaigrette and rolls with butter

roasted prime rib of beef served medium rare with mustard horseradish sauce and au jus, horseradish whipped potatoes, roasted brussels sprouts, winter salad with butternut squash vinaigrette and parmesan cheese twists

salami, ham rolls, italian sausage, marinated artichokes, olive tapenade, provolone, boursin cheese, pesto mozzarella, garlic croutes and crackers.

creamy brie cheese layered with pepper pear jam, tucked inside a flaky puff pastry, served with assorted crackers. ready to heat and serve

butter poached lobster folded into a rich cheesy bechemel with tender elbow macaroni, topped with buttered bread crumbs

gingerbread, baileys, wintermint or caramel apple

mini shot glasses filled with pomegranate, pecan pie, apple pie and hot chocolate mousse topped with fruit and chocolate accents

creamy brie cheese layered with peppered pear jam in a flaky phyllo cup

crisp gorgonzola cheese cup filled with tossed holiday salad

lightly breaded and fried, served with pesto cream for dipping

beef tenderloin, asparagus spear and three cheese blend wrapped in a crispy cheese crust