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Sautéed artichokes and cavalo nero paired with pan-seared pheasant thighs, finished with fresh thyme and parsley.
Pan fried halibut served with truffle-infused poached eggs, creamy hollandaise sauce, and sautéed cavalo nero greens.
Pan-fried liver served with crispy bacon, wilted cavalo nero, and a rich red wine gravy finished with crème fraîche.