- Potato
Dijon encrusted salmon with roasted shallot fresh dill
veloute
- Walnut
encrusted brie over greens with fresh raspberries, tomato
and raspberry vinaigrette
- Pan
roasted Chilean sea bass over pumpkin ravioli with caramelized
leeks, imported sherry, cream and fresh herbs
- Godiva
chocolate hazelnut crème brulee with fresh berries
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