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Port Sauce
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Rhubarb Cobbler
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Kumu With Lemongrass Sauce
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Fish Steamed in Leaves
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Iceberg Wedge With Creamy Dressing
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Fondue Savoyarde
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Wild Mushroom Risotto With White Truffles
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Shallot Sambar
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Goose With Chestnut Stuffing
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Rose Pistola’s Calamari Cakes
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Potée (French Meat and Vegetable Stew)
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Lemongrass Syrup
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Parsley Salad
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Perfect Wild Rice
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Chocolate Cake
By
Robbin Gourley
Azuki Bean Ice Cream
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