| A menu by Geoffrey Gatza Automation Corp |

please follow links to poems -- And stay for a meal


Grilled Prawns and Chilled Avocado Ratatouille served in Tomato Water

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Scallop Crumble : sea scallops dusted in Chinese 5 Spice, Braised Chianti Onions,
in Philo dough

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Wild Mushroom Risotto with Grilled Brioche and Tarragon Goat Cheese

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Intermezzo : Chilled Strawberries dusted in Black Pepper


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Roasted Tenderloin of Beef layered with Glazed Red Onion, Fois Gras, and Roquefort; served with Horseradish New Potatoes and autumn vegetables

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Port Wine, Cheeses, Figs

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Lemon Crème Brule