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Bite-sized Neapolitan doughnuts fried until golden and drizzled with a citrus-infused honey syrup for a festive Italian treat.
Smooth, creamy chicken liver pâté topped with quail eggs and a rich Madeira jelly. Serve with toasted sourdough.
Seared scallops served over a smooth shallot purée, topped with peppered tangerine segments and a citrus brandy reduction.