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served with fingerling potatoes, roasted asparagus and finished with a goat cheese fondue. With this entree, we recommend fat bastard chardonnay
with a spicy asian slaw and jasmine rice. Finished with a sweet soy reduction and orange gastrique. With this entree, we recommend taz pinot noir
with mango vinaigrette tossed greens, creamy smoked onion polenta, farmhouse fresh vegetables and grilled pineapple salsa. With this entree, we recommend kim crawford sauvignon blanc
a full pound of king crab steamed to perfection and served with drawn butter, fresh seasonal vegetables, and lemon risotto. With this entree, we recommend "j" pinot gris
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