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Mauritian Appetizers

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Although Chef Skinner’s menu changes daily, some favorites were the rich Mauritian bouillabaisse with brede chou-chou and margoze and the traditional heart of palm salad with smoked marlin and arugula. Skinner aims to incorporate Mauritius’s diverse culinary traditions with the delicious Creole Java venison curry with sautéed choy sum, black lentil pomme de’amour chutney and farrata.

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