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from V. Sattui

Foie gras pate with figs marinated in V. Sattui port served on foccacia crostini and creamy polenta with veal osso buco from V. Sattui Estate Chef Gerardo Sainato

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Foie gras pate with figs marinated in V. Sattui port served on foccacia crostini and creamy polenta with veal osso buco from V. Sattui Estate Chef Gerardo Sainato

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