Poached Foie served with Chutney and toasted Baguette
Seared served with caramelized apples, deglazed with aged balsamic vinegar.
Salmon gravlax of Tsar Nicolas II served with Blinis and a Dill and Chive cream.
Belgian endive salad with diced apples and roasted walnuts and blue cheese
A selection of cheeses (4oz) served with crostinis.
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