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Craig Shelton:
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Coq au Vin with Rhone Flavors

Seared Malpeque Oysters with
Wakame Gelée and Sea Urchin Butter


Risotto with Shallots, Sabayon,
Fried Artichokes and Parsley

Cervena Loin of Venison with Smoked Beets,
Clove Gelée and Black Pepper Gastrique


Crispy Black Sea Bass with Pea Shoots,
Chanterelles and Peeky Toe Crab


Roasted Mallard with Barley, Quince,
Amaranth Caramel, Sauce au Gentian

Roasted Apricots and Basil Foam,
Balsamic Reduction served with
Apricot Madeleines and a Salt and Pepper Tuile

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