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One Twenty Six Valentine’s Menu First Course Seared Scallop-Herbed Potato Galette, Verjus and Tomato, Fried Parsley Second Course Greens with Walnut and Pancetta-Stuffed Quail, Polenta Crouton, Blistered Red Grapes, Sunflower Seed Pesto Vinaigrette Third Course Natural Beef Tenderloin with Confit … Continue reading →