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Bottom Center: Calamari appetizer served with a romesco and a basil creme dipping sauce. Left: Oak GrilledLamb T-Bones served with sauteed spinach and dijon roasted potatoes. Right: Beef Tenderloin Filet served with pesto whipped potatoes and asparagus; and, Oak Grilled Pork Tenderloin served with coconut sweet mashed potatoes, broccolini and parsnip chips.