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Seared scallops served with a colorful vegetable salad, quail eggs, and a chive yoghurt dressing, finished with optional smoke.
Vegetarian plaited bread ring filled with olives, goats' cheese, and harissa, served with a smooth, warm Moroccan broad bean dip.
Pan-seared sea bass fillet topped with a fresh, zingy sauce of coriander, tomato, olives, garlic, and basil.