Scallop and Jalapeno Ceviche

Scallop and Jalapeno Ceviche

Bar food that breaks away from the everyday

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Creative appetizers offer guests a “have fork, will travel” culinary adventure—everything from classics to global spins that elevate dips, bar snacks and small plates.

Robert Aikens of The Peacock in New York City offers a selection of bar bites that include inventive toast variations—chicken and duck liver parfait with brioche toast, potted smoked trout and horseradish pate with sourdough toast, and crumpets with lemon curd and raspberry jam among them—as well as conversation-s

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TAGS: Eat Beat
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