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goose liver |
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And not far behind, tournedos of center-cut tenderloin of beef ($19) topped with sensuous goose liver pate, arriving in a lush port wine-infused brown sauce. The deal: Five courses include a lobster and oyster amuse bouche, then Beluga caviar with blinis, then tea-infused diver scallops with melted goose liver. Main courses veer from such uppity stuff as thick slices of French toast paired with a creamy Hudson Valley goose liver ``foie gras'' pate ($17. |
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