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miso aioli, micro greens with toasted almonds and citrus
mission figs, mint and caramelized asian pear
spiced pumpkin, roasted figs, toasted pumpkin seed, chicory
lobster roe, artichoke and goat cheese in curried phyllo
gruyere cheese, crispy onions
mixed baby lettuces, asian pear, toasted macadamia nut, shaved onion port wine and roasted clove vinaigrette
ciabatta croutons, parmesan frico, spanish anchovies
roasted red pepper, shaved cipollini onion, balsamic reduction
crispy fish fillet, fingerling potatoes, shellfish, tomato and fennel
soy glazed cipollini onions, shiitake mushrooms, molasses and rutabaga
lobster cilantro mashed potato, seafood broth
shellfish and artichoke barigoule
roasted garlic potato puree, herbed pan gravy
duck confit, chanterelle mushrooms, chioggia beets, onion fondue, lavender
roast pork loin wrapped in applewood smoked bacon, braised pork belly with autumn spices, buttered apple purée, baby turnips
goat cheese dumplings, seasonal vegetables
maytag bleu cheese gratin, roasted garlic chasseur sauce
Menu for Duck Club at Stanford Park Hotel provided by Allmenus.com
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