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with curry, duck confit and black trumpets
marinated in cilantro and lime with yuzu tobiko
with endive, croutons, pickled beets and moscatel vinaigrette
with danish blue cheese, apple pear vinaigrette and candied cashews
with cucumber, shiso, limu, tatsoi, hijike and kukui nut
with bacon, quail egg, toast and black trumpet mushrooms
with baby octopus, garlic, pernod and fennel salad
with foie gras cream, maitake mushrooms and marsala
with peas, pancetta, and parmesan butter sauce
with patty pans, butternut squash puree, parmesan and white truffle oil
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