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Rosemary Fleur de Lys
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Croute au Fromage with Grand Cru Gruyère Reserve, Hedgehog Mushrooms, and Park Kitchen Ham
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Silvies Valley Ranch Veal Osso Bucco braised in Borsao 2010, Emmer Farro, Prosciutto di Parma, and Meyer Lemon Gremolata
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Rare Cervena Venison, Ginger, Toasted Pine Nuts, and Persimmon Kimchi
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Spaetzle with Riesling-braised Chicken, Chanterelle Mushrooms, Crème Fraîche, Tarragon, and Crispy Shallots
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Japanese Fried Rice
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The King's Cobbler
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Satsuma Cello
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Octopus Carpaccio, Lemon Vinaigrette, Satsumas, Arugula, and Fennel
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Calabaza Squash Ravioli, Brown Butter, Sage, Satsumas, and House-cured Mangalitsa Jowl
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Okonomiyaki: Crispy Pancake, Cabbage, Bean Sprouts, and House-made Spam
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Australian Wagyu Beef Carpaccio, Grape Verjus, and White Sturgeon Caviar
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The 55th Degree
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Meatballs Benedict
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The Fizzy Lifting Drink
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Chicken Curry
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Prosciutto Di Parma and Arugula Rolls
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Linguine with Arugula Pesto over Prosciutto di Parma
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Parma Ham and Fig Pouches with Winter Fruits
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Ocean Trout with Braised Fennel, Potato Broth, and Preserved Cauliflower
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