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Govind Armstrong, Table 8
Poached Tomato with Tuna Confit and Salsa Verde

Liberty Farms Duck Breast with Roasted Apple, Braised Endive and Hazelnuts
Brook Williamson & Nick Roberts, Amuse Café
Fig, Prosciutto, and Cabrales Tart

Roasted Tomato and Red Pepper Soup with Lemon Aioli and Steamed Mussels
David Myers , Sona
Hamachi with Edamame Puree, Spicy Grapefruit and Watermelon Radish Salad

Braised Licorice Root Lamb Shoulder with Cardamom Infused Yogurt
Neal Fraser, Grace
New Zealand Free Range Beef Tartare with Violet Mustard and Figs Cooked in Tawny Port

Dungeness Crab Salad with Meyer Lemon Vinaigrette
Michael Cimarusti, Water Grill
Foie Gras Torchon with Asian Pear

Terrine of Octopus Infused with Fresh Chamomile, and Chamomile Vinaigrette
Troy N. Thompson, Jer-ne
Maine Lobster Shabu-Shabu
PASTRY CHEF
Thomas Gerard
Pear & Vodka Sorbet, Cranberry Sorbet and Orange Granita
PASTRY CHEF
Julien Wagner
Valrohna Chocolate Torte

Blood Orange Bread Pudding

 




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