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Appetizer
Twice baked goat cheese soufflé
Parsley and garlic puree
Crispy frog legs


Entrée
Sous vide brined pork tenderloin
King oyster mushrooms with cashew puree
Assorted vegetable garnishes
Chili caramel pork sauce

Dessert
Burnt Orange Cream
Rum soaked pineapple
Candied fennel
Fennel tuiles
Orange segments

RECIPES

WINE PAIRINGS