Noble

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Duck Confit in Phyllo Dough Purse with Apricot Jam
Frisée Salad with Roasted Blood Oranage and Feta Cheese
Foie Gras on Toast with Fig Mustarda and Petitte Arugula
Sous Vide Pork Belly with Seared Scallop and Apple Purée
Seared Sea Bass with Cauliflower Purée and Beet Pickled Quail Egg
Chocolate Raspberry Tart with Clotted Cream
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