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Chef Rene's at Eagle River
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Amuse Bouche
Thyme and Gruyere Gougeres
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First Course
Salmon Gratin
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Second Course
Leek soup with fresh Mushrooms
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Third Course
Salad Frisee with Lardons and Goat Cheese Blossoms
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Fourth Course
Dijon and Herb Crusted Lamb Chops
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Fifth Course
Napolean
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