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Appetizers
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Hors D'Oeuvres
Deep Fried Fresh Anchovies with Warm Mayonnaise
Pork Belly with Caviar
Bacon Tempura
Pheasant Terrine
Pâté Louise
Deep-Fried Cheese-Filled Pastries
30 minute Mozzarella
By
SAVEUR EDITORS
Shrimp Paste
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Jaga-imo Manju (Shrimp-Stuffed Potato Buns)
Kushi-age (“Fried Sticks”)
Spicy Tuna Hand Roll
Shrimp with Spicy Garlic and Tomato Sauce
Savory Phyllo Pastries
Stuffed Grape Leaves
Lamb Shish Kebab
Duck Bresaola with Barlotti and Red Onion Jam
Pork Riblets Simmered in Caramel Sauce (Xu’o’n Kho)
Shrimp and Sweet Potato Fritters
By
SAVEUR EDITORS
Chicken Terrine with Macadamia Nuts
Potato Rounds Gratinéed with Raclette and Bacon
Red Curry Steak Tartare
Sweetbreads with Black Mushrooms and Oyster Sauce
Mussels Steamed in Gueuze
Terrine Connaught
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