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served with a horseradish cream, tarragon aioli, and sauce meurette
with sauce duxelles, horseradish cream, tarragon aioli
encrusted with garlic, mustard, and rosemary mint Sauce
offered with roasted macintosh apples seasoned with brown sugar,
nutmeg, and cinnamon
Glace De Viande
served with four grain mustard, horseradish cream, and Au Jus
seasoned and slow roasted with a red wine demi-glace
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Roasted or grilled and hand carved to your specifications,
our chef attended carving stations are decorated with fresh floral and greens, and include fresh baked breads and baguettes.
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