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Squid with Feta Cheese and Tomatoes
Scallop Bisque
Yorkshire Pudding
Braised Duck Legs with Mustard Greens and Bok Choy
Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choy
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Stuffed Calamari in Gravy
Roast Chicken
Port Sauce
Kumu with Lemongrass Sauce
Fish Steamed in Leaves
Goose with Chestnut Stuffing
Rose Pistola’s Calamari Cakes
Potée (French Meat and Vegetable Stew)
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