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DINNER MENU
Romaine Steamed Atlantic Salmon
Puff Pastry Cushion
Saffron Shallot Crema
Baby Spinach and Jicama
Warm Wild Mushroom Vin
Pistachio Nuts and Gorgonzola
Pinwheel Loin of Roasted Pork
Basil Chartrek Filled
Three Onion Marmalade
Rosemary Roasted Yams
Lemon Ginger Seared Kale
Herb Skillet Bread
Roasted Garlic Parmesan Butter
Dessert
Very Berry Toasted Crepe Tulip
UnSeasonal Berry’s
Lemon Creme Fraiche
Bittersweet Chocolate Drizzle
Toasted Almonds
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