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Upper Deck Table Settings
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Amuse-Bouche
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Duo of Hokkaido Scallop
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Baby Lobster Tail Salad
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Momotaro Tomato Gazpacho
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Smoked Duck Tea presentation
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Smoked Duck Tea
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Butternut Squash Cappellacci
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Pacific Rainbow Trout
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Palate Cleanser Sorbet
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Lamb Rack in Granola Bar Crust
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1824 Beef Tenderloin & Cheek
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Fillet of Yellowtail King Fish
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Sweet Ending - profiteroles filled with banana ice cream
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Executive Chef, Johnny Fua and Upper Deck Sous Chef, Alven Tan