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Prelude de la Mer | Salmon tartare and wakame salad, topped with crispy lattice and smoked citrus zest paired with Chardonay
Volaille | Cajun chicken lollipops, cauliflower au gratin, and shallot–pine nut relish paired with Red Blend
Garden & Grove | Seared citrus tea–brined duck breast, pea purée, and Grana Padano risotto, Parmesan tuile paired with Cabernet Franc
Le Plat Principal | Peppercorn-crusted filet, crispy zucchini squash, and roasted rapini with steak Diane butter paired with Cabernet Sauvignon
La Dolce Fine | Chocolate zeppole with sweet cream filling, carbonated sugar, and tart raspberry coulis paired with Merlot
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