Chesapeake Crab Cake with Pommery Cream, Roasted Pepper Remoulade
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Gold and Red Beet Carpaccio with Firefly Farms Goat Cheese, Spiced Pecans, Fresh Herb Salad and Banyuls Vinaigrette
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Pepper Crusted Filet Mignon with Port Wine Glace and Striped Bass with Herb Chimichurri, Truffle Whipped Duchess Potatoes, Asparagus and Roasted Artichoke
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