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Festive plating waiting for the amuse
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Park Avenue Clam Casino
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The Evening's menu
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Preparing the gnocchi
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Potato Gnocchi with early autumn corn and burgundy truffles
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Seared Salmon with sweet potato and lingonberries
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Wine Director Ed Chan
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Filet Mignon with mushroom strudel wellington
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Executive Chef Craig Koketsu
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cranberry almond cake with cranberry brulee and toasted almond ice cream