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POMEGRANATE MARINATED WITH VINEGAR

MARINATED SALMON

AVOCADOS STUFFED WITH WILD RICE AND TURKEY

CREAM OF CARROT WITH MUSSELS AND PONS SAFFRON OIL

STRAWBERRIES WITH “ACETO BALSAMICO DI MODENA”

TZATZIKI CUCUMBER SALAD WITH SHRIMP, FRUIT AND MINT

BEET HUMMUS