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Hors D'Oeuvres
Leek Terrine with Goat Cheese
Olive Oil-Braised Sardines with Fennel
Cured Sardines
Grilled Gremolata-Stuffed Sardines
LeRuth’s Red Shrimp Rémoulade
Galatoire’s Rémoulade Blanc
Pâté de Thon (Tuna Pâté)
Mousseline de Homard (Lobster Mousse)
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Terrine de St-Jacques aux Poireaux (Scallop and Leek Terrine)
Roulade de Saumon aux Crabes des Neiges (Smoked Salmon Stuffed with Cottage Cheese and Crab)
Dungeness Crab and Shrimp Cheese Dip
Creamy Mushroom and Mussel Tart
Crab Cakes with Chipotle Aïoli and Pineapple Salsa
Charlotte d’Asperges au Crabe (Crab and Asparagus Terrine)
Colcannon
Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)
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