A FALL OR WINTER BUFFET

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PASSED HORS D’OEUVRE
 

BRUSCHETTA WITH ROASTED GARLIC, SMOKED APPLEWOOD CHEDDAR, AND APPLE CHUTNEY

MOJO PORK WITH BRAZILIAN SALSA

MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE

 

BUFFET


OVEN-ROASTED CAPON WITH LEMON AND THYME

RED WINE BASTED LEG OF LAMB

PARMESAN POTATO PAVÉ

CREAMED TURNIP WITH PEAR AND NUTMEG

GREEN BEANS WITH GREMALOTA

ROMAINE AND SPINACH SALAD WITH POMRGRANATE, GOAT CHEESE AND PINE NUTS


DESSERT


APPLE CRUMBLE WITH CRÈME FRAICHE

CARROT CAKE WITH PECAN CREAM FILLING

OLD FASHIONED LEMON SPONGE

 

MacKechnie House

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