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Cold Seared Scallop-Habanero Fish Roe (Hokkaido) with Matcha Foam, Grilled Wagyu Beef (MB-7) with Port Wine Glazed Portobello Terrine and Cauliflower-Mash
Samadhi Rainbow Gnocchi, Zucchini Ribbon, Truffle Oil and Fine Herb, and Balsamic Reduction
