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Harbour Dining Room
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marinated sea scallops (with Asian pear, marcona almond and dashi)
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Oysters with umeboshi, parsley and grape
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Beet Puree Amuse Bouche
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Coho salmon (with beets, shiitake, bacon and Brussels sprouts)
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finally peaks with chocolate cake served with toasted fluff and vanilla ice cream
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Oysters in the kitchen
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The evening's menu
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Executive Chef Anthony Fusco