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Gingerbread House | |
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Goose Liver Terrine on Rosehip Sauce | |
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Chocolate Basket with Fresh Fruit | |
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Coffee and Cream Caramelia cream | |
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Ahi and Taro Salad | |
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Chocolate Tart with Hazelnuts | |
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Cinnamon Peach Tart ► | |
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Crispy Napoleon of Apples and Caramel Sauce | |
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Sweet Dim Sum Box | |
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Panna Cotta and Exotic Fruit in Lilikoi-Apricot Sauce | |
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Shellfish and Seafood Saute | |
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Risotto with Porcini Mushrooms | |
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Chocolate Demerara ▶ | |
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Fresh Berries in Champagne Sabayon | |
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Marquis au Chocolat | |
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Chocolate Crème Brûlée with a Sweet Basil Vanilla Sauce | |
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Green Tea Ice Cream | |
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Coconut Pots de Cremes with Coconut-Almond Snaps | |
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Molded Riesling Cream with Poached Apples | |
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Salmon Tournedos With Mango, Brie Cheese and a Roasted Tomato Veloute | |
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Oxtail Stew with Semolina Dumplings and Vegetables | |
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Chocolate Trilogy | |
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Prickly Pear Soufflé | |
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Bonito Tartare | |
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Exotic Fruit Gratin with Old Rum | |
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Cruzan Bananas | |
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Tossed Seasonal Greens with Raspberry and Walnut Vinaigrette | |
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Frozen Mango Soufflé | |
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Deep-dish Banana-Coconut Cream Pie | |
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Terrine of White Chocolate and Praline Coconut Tile Cookie and Caramel Sauce | |
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Mascarpone-Fig Tart | |
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Croustillants of Banana, Mango, and Mint | |
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Soft-boiled Egg with Chives and Sherry Vinegar | |
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Risotto with Wild Mushrooms (Risotto con Funghi Misti) | |
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Sweet Asparagus with Strawberries and Chickweed Ice Cream | |
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Warm Pear and Chocolate Cinnamon Tart | |
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Lilikoi Cheesecakes | |
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Tostada of Strawberries | |
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Maple Ice Cream in a Maple Caramel Cage | |
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Chocolate Savarin with Semi-Confit Citrus and Coffee Ice Cream | |
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Roasted Sweetbreads with Belgian Endives and Truffles | |
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Mocha Mousse Torte with Wild Berries | |
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Cranberry-Walnut Crostada | |
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Gâteau Saint-Honoré | |
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Chocolate Mousse with Ginger Crème Brûlée | |
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Pear Crèpes | |
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Coconut and Key Lime Soup | |
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Karsky Shashlik Supreme | |
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Gingerbread Soufflé with Traminer Sabayon ▶ | |
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Werp Farm Romaine Wedge, Creamy Smoked Tomato and Blue Cheese Dressing, Croutons | |
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Figs in Cabernet Sauvignon | |
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Napoleon of Tropical Fruit | |
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Semolina and Goat Cheese Dumpling | |
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Chocolate Bars with Sesame | |
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Roasted Red Snapper with Garlic Sauce | |
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Plum Soufflé with Cinnamon | |
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Chocolate–Toffee Mountains | |
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Sea Scallops and Lobster Sausage with Tomato-Garlic Sauce | |
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Crêpe Cake | |
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Fresh Peach and Raspberry Shortcake | |
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Ragoût of Langoustine | |
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Pears in Saffron with Mascarpone and Pistachio | |
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Hazelnut and Roasted Almond Mousse Cake | |
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Duck Confit with Crêpe and Berry Compote | |
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Beef with Portobello Mushrooms and Pennsylvania Dutch Pepper Hash | |
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Deep-fried Crab Balls with Jicama-Pepper Panache | |
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Chocolate-Macadamia Nut Meringue with Tropical Fruit Cream | |
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Kasu-marinated Sturgeon with Grilled Rice Cakes, Umaboshi Plum Vinaigrette, and Beet Oil | |
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Cherry Mousse Millefeuille | |
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Cinnamon-crusted Mahimahi with Apple Sauce | |
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Seared Sirloin Strip and Lobster Roulade Tower | |
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Morels Stuffed with Herb Cheese with Corn Relish | |
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No-cholesterol Raspberry Soufflé | |
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Banana Tower | |
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Grilled Lobster with Vegetable Vinaigrette | |
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Baked Vidalia Onion with Chive Blossom Vinaigrette | |
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Spring Roll with Lamb Sweetbreads and Three Pepper Sauces | |
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Grilled Catfish Steaks with Chipotle-Avocado Salsa | |
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Pineapple Tart | |
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Crème Caramel | |
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Florida Strawberry Napoleon | |
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Asparagus with Homemade Mayonnaise | |
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Indonesian Grilled Lamb Chops with Ginger Cream | |
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Tropical Fruits with Passion Fruit Sabayon and Balsamic Syrup | |
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Virgin Gorda Coconut Layer Cake | |
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Warm Apple Tart in Caramel Sauce | |
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Curried Nuggets of Lobster | |
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Chartreuse of Squab with Confit Cabbage, Baby Turnips, Anna Potatoes, and Juniper Berry Juice | |
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Bananas Foster Chimichanga | |
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Strawberry Basil Napoleon Macerated Strawberries | |
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Cornmeal Cake with Fig and Banana Compote and Brown Butter-Rum Sauce | |
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Fillet of Vivaneau (Red Mullet) with Endive-tomato Confit and Brown Gravy with Black Olives and Basil | |
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Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings | |
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Cookie Basket with Red Fruit | |
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Herb-infused Pheasant au Jus | |
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Foie Gras Crusted with Dried Panettone with Raisin and Citrus Coulis | |
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Roasted Duck Leg over Two Grits | |
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Foie Gras Torchon | |
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Chipotle-marinated Grilled Pork Chop with Fried Corn Sauce, Vidalia Onion Pudding, and Swiss Chard | |
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John Dory with Eggplant | |
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Grilled Peaches with Grilled Walnut Bread | |
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Warm White and Green Michigan Asparagus with Aged Parmesan and Poached Egg | |
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Macaroon Mocha Buttercream Cake | |
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Stuffed Leg of Duck with Red Wine Sauce | |
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Lemongrass-infused White Chocolate Mousse | |
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Raspberry-White Chocolate Custard with Bittersweet Chocolate Sauce | |
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Raspberry and Fig Gratin | |
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Beef Roulade | |
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Patagonia Red Fruit Tart | |
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Juanita Cake | |
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Oxtail Goulash with Serviettenknodel | |
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Lemon Mousse | |
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Mixed Roast Game with Brussels Sprouts and Truffles | |
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Green Bow-tie Pasta | |
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Custard Cups with Strega | |
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King Salmon Napoleon | |
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Goose Liver Pepper Balls | |
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Egg Snowball | |
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Seared Rockfish with Late Summer Beans, Tomatoes, Lemon, and Tarragon | |
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Pan-seared Salmon with Jicama Relish | |
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Fresh Fruit in Vanilla-infused Balsamic Vinegar | |
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Peppered Beef Tenderloin | |
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Pad Thai ▶ | |
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Summer Steak | |
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Ox Snout Salad | |
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Floating Island | |
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Grilled Buffalo Provolone with Marinated Tomatoes and Fennel Salad | |
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Grilled Halibut and Portobello Mushrooms with Vidalia Onion Relish | |
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Tropical Tuna Danish | |
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Crêpes Soufflés | |
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Maple Sugar Crème Caramel | |
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Dessert in All Simplicity | |
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Guiltless! Bittersweet Chocolate Pie | |
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Pecan Profiteroles with Vanilla Ice Cream, Chocolate Sauce, and Seasonal Fruit | |
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Sugarfree Cheesecake | |
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Ahi Carpaccio with White Truffle Vinaigrette | |
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Chocolate-laced Praline Shells with Berries and Amaretto Cream | |
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Shellfish Extravaganza | |
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Kalua Duck with Plum Wine Sauce and Lundberg Rice | |
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Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips | |
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Japanese Sampler # 3 Shrimp (Scampi) Tempura with Plum Sauce (Agemono) | |
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Striped Sea Bass with Shrimp, Avocado, and Peppers | |
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Greek Stew in Orzo | |
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Filo Nest with Exotic Mushrooms | |
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Chili-seared Scallops and Baked Pancetta | |
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Sweetbreads with a Balsamic Mustard Demi-glace and Roasted Shallots | |
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Pan-fried Soft-shell Crabs with Lobster Slaw and Yellow Tomato Vinaigrette | |
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Celery and Watercress Salad with Anchovy Dressing | |
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Grouper Iberville | |
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Chocolate Ganesha | |
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Summer Scallops Salad | |
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Handmade Chocolates | |
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Frog Leg Risotto | |
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Scampi Ravioli with Rosemary and Chick-pea Cream | |
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Roasted Pineapple with Black Current, Martinique Aged Rum, and Vanilla Beans | |
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Guinea Hen “Souva Roff” Modern with Foie Gras, Truffles, and Morels | |
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Bananas Foster French Toast with Crisp Plantains and Spicy Candied Walnuts | |
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Fresh-cracked Conch with Vanilla-Rum Sauce and Spicy Black Bean Salad | |
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Roasted Leg of Duckling with Spring Leeks and New Potatoes | |
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Santa Fe Black Bean Cake | |
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Seared Spicy Ahi with Ogo-Wasabi Sauce and Fiddlehead Fern Salad | |
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Seared Smoked Ahi with Lychee Salsa and Ogo-Wasabi Sauce | |
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Medallions of Ahi Tuna | |
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Sun-dried Cherry Charlotte with Green Tea Ice Cream | |
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Scaloppine of Chicken with Stir-Fried Vegetables | |
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Sautéed Prawns in Yellow Curry Paste on Shimani Rice | |
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Peppered Salmon Nicoise | |
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Roast Duck with Fruit | |
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Coffee Toffee Pie | |
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Lynchburg Lemonade Tart | |
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French Silk Chocolate Pie | |
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Warm White Chocolate Cake | |
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Sweet Cheese Dumplings | |
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Lemongrass-grilled Mako Shark with Sticky Rice and Roasted Banana-Mint Sauce | |
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Black Sesame Nougatines with Green Tea Mousse and Glazed Chestnuts | |
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Baked Creams with Orange Custard Sauce | |
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Jellied Duck with Potato Bread | |
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German Country Plum Tart | |
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Chicken Wings in Tempura | |
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Gambas al Ajillo | |
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Floating Islands | |
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Chicken Gonzalez | |
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Filet Stroganoff | |
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Caramelized Sea Scallops, Truffles, and Lobster Coral – Butter Sauce | |
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Marinated Salmon | |
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Wild Mushrooms Flavored with Pine Needles | |
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Grilled Wolf Fish with Fresh Thyme on Mediterranean Vegetables | |
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Grilled Tian of Star Fruit and Tuna Tartare | |
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New York Duck Liver Terrine | |
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Lettuce Blossom | |
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Swordfish Porcupines and Chayote Remoulade | |
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Wild Sea Bass and Pumpernickel Crust | |
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