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Commander's Mardi Foie

TaTee | Jan 21, 201605:30 AM

In another thread, someone was asking about this dish. Had it two nights ago and am still thinking about it. I asked our server if it could be had at lunch and he said, "just ask." It is Hudson Valley foie gras on a petite biscuit filled with Ponchatoula strawberries and almond Creole cream cheese, king cake three sugars for icing and roasted pecans.
Had I know how delicious, I would have had it twice, as my appetizer and for my dessert.

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