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

 

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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

 

MacKechnie House

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