Dinner #2

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6 OUNCE PP PAN-ROASTED SEA BASS WITH A COCONUT-FENNEL BROTH

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STRAWBERRY CHAMPAGNE SALAD – GREENS, STRAWBERRIES, GOAT CHEESE, TOASTED ALMONDS, SHAVED FENNEL & A CHAMPAGNE VINAIGRETTE

CONFIT BABY POTATOES WITH ROSEMARY & SEA SALT

FRENCH GREEN BEANS WITH  TOASTED PEPITAS, AND A MAPLE-BROWN BUTTER SAUCE

EGGNOG CREME BRULEE WITH MACERATED BERRIES

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