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    International ingredients merge with American fine dining in Gulfport

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Restaurant Week 2013

Duck with Pomegranate/Blue berry sauce, Seabass encrusted in sesame with Ponzu sauce, short ribs in an espresso kona glaze over gorgonzola polenta. Desserts might include a creme brulee sampler (blackberry, creme de menthe, white chocolate/baileys or kahl

Chef Jose Luis blends South American, Caribbean and Asian into global fusion and adds a twist to the classics. Home-made breads and spreads start the meal, while house made desserts complement a half dozen ports

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