SEARED SCALLOPS OVER BRAISED ENDIVE, RED WINE GASTRIQUE
PAN SEARED SIRLOIN STEAK OVER CARMELIZED BRUSSEL SPROUTS, AND POTATO ROSTI WITH CLASSIC BERNAISE
ROASTED CHICKEN OVER BRAISED LEEKS WITH CREAMY GOAT MILK CHEDDAR POLENTA, AND CANDIED TOMATOES
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