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.Pigeon Breast served with Sautèe Spring Onion and Apricot Gelèe.
.Low Temperature Cooked Pork Belly served with Tarragon Sauce and Horse Radish Cream.
.Cannellone stuffed with Caciocavallo Cheese, Zucchini and Fresh Mint.
.Coconut CheeseCake, Dark Chocolate Ganache and Pineapple Sorbet.
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