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Flattened chicken breast stuffed with basil and goats' cheese, served with balsamic pan-roasted tomatoes and fresh chive garnish.
Fresh figs caramelized in balsamic sugar syrup, served on toasted ciabatta with Greek yoghurt, honey, and fresh thyme.
Succulent leg of lamb marinated overnight in a rich balsamic syrup, slow-roasted with aromatic herbs, and finished with red wine gravy.