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Starters
Burrata with Roasted Peppers and Coppa
Crostini with Herbed Chèvre and Kumquats
Pickled Cauliflower with Chile Bread Crumbs
Fennel Salad with Blood Oranges and Parmesan
Artichoke and Cannellini Bean Salad
Muhammara
Balsamic-Glazed Roasted Radiccio with Walnuts
Roasted Fennel and Prosciutto Crostini with Cranberry-Citrus Marmalade
Homemade Quince Paste with Manchego Cheese
Lobster Salad with Grapefruit & Avocado
Pecorino and Parmesan Cheese Straws
French Onion Soup
Fontina, Leek and Mushroom Braid
Weekend Project: Smoked Salmon
Roasted Beet Salad with Hazelnuts and Roquefort
Caramelized Onion and Apple Tarts with Gruyere and Thyme
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