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| Oysters and Pearls |
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| “Sabayon” of pearl tapioca with island creek oysters and white sturgeon caviar |
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| Royal Ossetra Caviar |
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| Smoked sturgeon “terrine,” hard boiled bantam hen egg and pickled young onions |
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| Garden Celtuce Salad |
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| Hawaiian hearts of peach palm, cherriette radishes and ruby grapefruit |
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| “Terrine” Elevages Perigord Moulard Duck Foie Gras |
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| White wine poached sour apple, garden celery root and watercress |
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| Sauteed Fillet of Gulf Coast Cobia |
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| Hobbs’ bacon, roasted garden beets, romaine lettuce and horseradish creme fraiche |
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| Pacific Abalone Fricassee |
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| Chanterelle mushrooms “a la grecque,” sweet carrot buttons and wilted arrowleaf spinach |
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| Liberty Farm Pekin Duck |
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| Caramelized garden fennel, glazed satsuma supremes and preserved green peppercorn sauce |
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| Carnaroli Risotto Biologico |
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| “Parmigiano reggiano,” browned butter and shaved white truffles from alba |
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| Herb Roasted Elysian Fields Farm Lamb |
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| Musquee de provence pumpkin “pain perdu,” garden onions, black trumpet mushroom puree and celery branch salad |
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| Charcoal Grilled Japanese Wagyu |
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| “Ris de veau” dumpling, braised collard greens, garden salsify and “sauce bordelaise” |
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| Andante Dairy Acapella |
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| Assortment of Desserts |
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| Fruit, ice cream, chocolate and candies |
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| Satsuma Mandarin Supremes |
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| Grapefruit “gelee,” coconut “panna cotta” and garden cilantro |
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| Winter Radish Salad |
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| Grilled celtuce, romaine lettuce, watercress and brokaw avocado pudding |
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| Garden Beets Parfume Au Roselle |
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| Jacobsen orchards persimmons, toasted oats and “laitues rouges” |
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| Caramelized Savoy Cabbage Dumpling |
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| Brussels sprouts, garden kale, french pumpkin and roasted cabbage “bouillon” |
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| Butternut Squash “Agnolotti” |
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| Honey poached cranberries, toasted pecans and sage infused brown butter cream |
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| Salt Baked Garden Celery Root |
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| Creamed barley, royal blenheim apricots, sunflower seeds and celery salad |
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| Russet Potato Gnocchi “Gratin” |
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| With shaved white truffles from alba |
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| Terrine de Bleu D’auvergne |
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| Hadley orchard medjool dates, garden carrot “genoise,” english walnuts and pea tendrils |
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| Assortment of Desserts |
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| Fruit, ice cream, chocolate and candies |
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