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Whole roasted quail glazed with sauce and served on smooth vegetable puree, presented as an elegant gourmet main course in a fine dining restaurant setting.

This appears to be a cold tuna tataki salad plated in a finedining or airline catering style

This appears to be a cold prawn appetizer salad plated in a finedining or airline catering style.

This appears to be a cold smoked salmon appetizer salad plated in a finedining or airline catering style.

This appears to be a cold smoked salmon appetizer salad plated in a finedining or airline catering style.

This appears to be a cold tuna tataki appetiser salad plated in a finedining or airline catering style

This appears to be a cold smoked salmon appetizer salad plated in a finedining or airline catering style.

Creamy Risotto Topped With Spring Vegetables And Herbs, Edible Flower Accents And Subtle Parmesan Aroma, Finedining Portion With Comforting Texture

Bowl of mussel bisque with scallops, vibrant tomato saffron broth, open mussel shells, seared scallop medallions, microgreen garnish, warm bistro lighting, finedining

Cherry Tart On Pistachio Cream, Glossy Cherries Arranged On Delicate Pastry, Vibrant Green Pistachio Cream, Dark Stone Plate, Minimalist Finedining

Panseared Fillet On Butter Sauce With Microgreens And Wood Table Backdrop Delicate Browning, Silky Citrus Notes, Cozy Finedining Atmosphere, Plated

Sliced seared meat with potatoes and reduction sauce, plated with peppered greens and roasted finish, upscale restaurant main course evoking rich flavors and finedining

Plated pasta and salad on decorative plates, creamy and herbgarnished dishes with microgreens and elegant tableware, finedining plating in warm restaurant environment, textured ceramic plates

dish food plate catering finedining

dish food plate catering finedining

dish food plate catering finedining

Crusted Chilean sea bass topped with walnut-feta crumble, served with roasted sweet potato and a vibrant tomato compote

Crusted Chilean sea bass topped with walnut-feta crumble, served with roasted sweet potato and a vibrant tomato compote

Crusted Chilean sea bass topped with walnut-feta crumble, served with roasted sweet potato and a vibrant tomato compote

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