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to begin allspice seared moulard breast, cherries, pine nuts, local greens 13 seared tennessee foie gras with apple gellee and shallot confit 14 angus bone marrow, salsa “fresca”, brioche 12 lobster “knuckle sandwi
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Document Date: 2014-02-16 21:32:23
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File Size: 57,56 KB
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