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Menus and Catering
Gala menu II
Terrine of Foie Gras Sun-dried apricots and aged balsamic vinegar
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Pheasant Consommé Corn royal and black truffle
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Loin of Veal Wild mushrooms and marsala wine sauce
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Pear Tarte Tatin with Cinnamon Ice Cream
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Petits Fours
Regular and Decaffeinated Coffee and Selection of Teas
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