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Hors D'Oeuvres
Chicken Livers with Bacon, Pickled Onions, Zante Grapes, and Watercress
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Deep-Fried Celery Hearts, Squid, and Lemon Slices with Aïoli
Potted Foie Gras with Black Truffles
Seafood Pancake
Escabeche of Fresh Sardines
Steamed Manila Clams with Dijon-Caper Sauce
Deep Fried Fresh Anchovies with Warm Mayonnaise
Pork Belly with Caviar
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Bacon Tempura
Pheasant Terrine
Pâté Louise
Deep-Fried Cheese-Filled Pastries
30 minute Mozzarella
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Shrimp Paste
Jaga-imo Manju (Shrimp-Stuffed Potato Buns)
Kushi-age (“Fried Sticks”)
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