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First Course

Yellowfin tuna “cru”, cucumbers, avocado, micro cilantro
Coconut-lime dressing, crispy wonton chips

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Second Course

Baby mixed greens, market tangerines, candied walnuts
Laura Chenel goat cheese, sherry vinaigrette

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Third Course

Braised beef short ribs, creamy chive risotto, wild mushrooms,
Petit greens with white truffle oil
or
Roasted Australian barramundi, potato gnocchi, vadouvan spiced baby carrots
Manila clam espuma

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Fourth Course

Warm chocolate lava cake, French vanilla chantilly,
Chocolate fudge gelato