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with melted gruyere
with Romano cheese and Gouda crisps
with a poached egg and crispy bacon
with aged balsamic vinaigrette
with garlic and white wine or onions and celery
baked in a garlic and herb butter
with goat cheese, tomatoes, and black olives
with sauce tartare
with a fresh sage veloute
with sun-dried apricots and sliced almonds in a brandy sauce
with Cassis sauce
with glazed apples and Calvados
with melted Gorgonzola and fried onions
with rosemary and garlic
with lime-mango compote
in a red onion pine-nut crust
with chicken, sun dried tomatoes, spinach and assorted mushrooms in a garlic and olive oil
with wild mushrooms sauce
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