A RELAXED AND LINGERING DINNER PARTY FOR 10

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HORS D’OEUVRE
 
SMOKED SALMON IN PHYLLO
 
ROUND OF WARM BRIE WITH ROSEMARY, ROASTED GARLIC AND RASPBERRY WITH BAGUETTE
 
 

STARTER

VIETNAMESE DUCK SOUP WITH NOODLES
 
 
The MAIN COURSE
 
PORK LOIN STUFFED WITH CARAMELIZED ONIONS AND SMOKED GOUDA

ROAST SEMOLINA POTATOES

SEASONAL VEGETABLES

 

SALAD

BABY GREENS IN FRICO CUPS

 

 DESSERT

 

POACHED PEAR DRIZZLED WITH CHESTNUT HONEY, PIAVE CHEESE AND WARM TOASTED WALNUTS

ORANGE SHORTBREAD

TRUFFLES

 

 

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