Course: Appetizers

Sweet Corn and Fresh Oregano Fritters

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Potato Flowers

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Fried Okra and Shallots with Fresh Cilantro

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Maryland Crab Cakes

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Pear, Bacon, and Sage Crostini with Ricotta Cheese

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Lentil Pancakes with Smoked Salmon and Crème Fraiche

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Gougeres with Parmesan Cheese

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Crostini with Ricotta, Sugar Snap Peas and Mint

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