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tenderloin crustini with stilton, caramelized onion and parsley
goat cheese and roasted tomato basil bruchetta
gazpacho soup shots with creme fraiche
endive sheaths three ways
gorgonzola and walnuts
spicy caponata
green olive tapenade with almond
fresh figs with gorgonzola and walnuts (seasonal)
chicken liver mousse and sage crostini
mushroom pate
jumbo shrimp cocktail
shrimp or scallop ceviche served on porcelain spoon or endive sheath
Jonah crab claws served with lemon aiole or cocktail sauce
lobster martini with avocado, lime and cilantro
tuna tartare with shallots and avocado
seared tuna with wasabi aiole served on a spoon
whole smoked salmon served with chive marscapone, capers, red onion and tomato
smoked salmon flourette
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