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Sounds really good!!! I just have 2 questions. What are you doing for your intermezzo, and what is chevre mignonette? A couple of suggestions: You have a lot of food for these people. I might consider doing the soup in demi mugs, more as an amuse than a full coarse. For the app., how about: Pan-seared scallop on a bed of arugula risotto with a tomato-ginger sauce. Or a crab martini (guacamole, spicy crab salad, and creme fraiche layered in a martini glass).
 
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