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The Parasol
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Tartar Sauce
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Diablo Sauce
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Clarified Butter With Garlic and Chiles
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Pearman’s Toddy
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Chive Emulsion
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Brandy Mayonnaise
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Smoked Whiting and Scallop Chowder
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Sautéed Mixed Mushrooms
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Roast Boneless Prime Rib
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Sautéed Crab With Avocado, Grapefruit, and Herb Salad
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Baked Alaska
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Maple-Glazed Carrots
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A Traditional New England Thanksgiving
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Spätzle (Garlic Dumplings With Emmentaler)
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Calvados Hot Toddy
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