SWORDFISH AND SCALLOPS WITH LEMON BUERRE BLANC
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HANGER STEAK WITH TWO SAUCES
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PORK CHOPS WITH MUSTARD CREAM SAUCE
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ROAST CHICKEN WITH GARLIC CREAM SAUCE
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STEAMED HALIBUT AND ASPARAGUS WITH CHIVE HOLLANDAISE
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MONKFISH WITH SAFFRON CREAM SAUCE
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