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| Vittello tonnato Thinly sliced veal, topped with tuna sauce, garnished with mixed greens, black olives, capers and tomatoes |
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| Cream of green asparagus served with julienne of smoked salmon |
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| Main Course: Rack of Lamb New Zealand lamb rack basted with whole grain mustard and honey glaze, roasted to a perfect medium rare, accompanied by leek-mashed potatoes and garden vegetables |
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| Honey cinnamon parfait served with passion fruit sauce |
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