Coronation Tuna, Butteries and Scrambled Eggs
Guinea Fowl, Dauphinois Potatoes and Pak Choi
Salmon and Pate En Croute with Artichoke and Roasted Whole Garlic
Preserved Lemon Poussin with Couscous
Lemon Pepper Quail with Babaganoush  and Pita Bread
Polenta Fried in Olive Oil with Fried Eggs and Tomatoes Sauted with Rosemary
Cheese Souffle
Tagliatelle in Turkey Bacon Carbonara
Orzo in Fish Stock, Seared Queso, Tomato & Green Onion
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