with forestière-style foie gras, Miroir sauce
_Or
Shrimp Bolognese with green mango,

potato spaghetti
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Pike-perch steak cooked in coffee and ginger,

fricassee of boletus with lime
_Or
Veal cutlet in a truffled pastry crust,

tamarind sauce, salsify juice
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Dessert of your choices