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Appetizer: Asparagus spears with white truffle and goat cheese mousse.
Entrée: Pan-seared squab breast, braised hindquarters.
Dessert: Whipped lemon curd.
Appetizer: Asparagus spears with white truffle and goat cheese mousse.
Entrée: Pan-seared squab breast, braised hindquarters.
Dessert: Whipped lemon curd.