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  • This is a late post from Winterlicious 2016. I had the tartare de thon (bigeye tuna) with red pepper coulis, cilantro, tonnato sauce. Then the saffron and fennel bouillabaisse. And dessert was the savarin with baba au rum, mango, pineapple crème, and chantilly. Overall, it was a pleasant meal. Nothing extraordinarily spectacular. I would visit again for a night out.
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