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Braised Short Ribs Dinner: White Bean Ragout, Bacon, and Kale
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Spanish Salmon Dinner: Saffron Rice & Pickled Vegetables
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Spiny Lobster Tails Dinner: Apple Risotto & Tarragon Cream
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Caviar Cup Hors D\’oeuvres: Smoked Salmon with Dill & Lemon Oil
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Citrus Pie Dessert: Mango & Key Lime Custards & Coconut Gelato
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Red Sorrel Micro Green
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