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New Menu Items
Wagyu Beef, Mushroom & Black Truffle Ravioli
Cauliflower & Mushroom Puree
Basil Oil
Soft and Aromatic Reds
Port Wine Fig & Butternut Squash Salad
Buratta Cheese, Arugula, Hazelnuts
Red Wine Vinaigrette
Turkey Pot Pie
White & Dark Meat
Parsnips, Carrots, Blue Lake Beans
Puff Pastry Crust
Soft and Aromatic Reds
Sommelier: Marilyn Snee
Executive Chef: Chef Maiki