Spruce Sweetbreads Lyonnaise
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Spruce Sweetbreads Lyonnaise
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Heirloom Squash Ravioli with Brown Butter Nage
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Heirloom Squash Ravioli with Brown Butter Nage
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Roasted Striped Bass with Dungeness Crab and Champagne Butter
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Roasted Striped Bass with Dungeness Crab and Champagne Butter
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Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
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Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
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Rabbit in Three Preparations with Chantenay Carrots and Umbrian Lentils
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Flor de Noche: Rose Angel Hibiscus, Port Tequila, Hibiscus Tea, Lemon Juice, Honey Water, and Barbera Italian Wine
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Spruce Goose: Grey Goose Vodka, Calvados, Lemon, Lemon Bitters, Maple Syrup, and Douglas Fir Eau de Vie
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Spruce Goose: Grey Goose Vodka, Calvados, Lemon, Lemon Bitters, Maple Syrup, and Douglas Fir Eau de Vie
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The Last Word: Damerac gin, Green Chartruese, Maraschino Liqueur, and Lime Juice
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The Last Word: Damerac gin, Green Chartruese, Maraschino Liqueur, and Lime Juice
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Country Cobbler: Muddled Pear, Lemon Juice, Nocino della Cristina, Molasses, Housemade Vanilla Syrup, and Vanilla-Infused Bourbon
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Country Cobbler: Muddled Pear, Lemon Juice, Nocino della Cristina, Molasses, Housemade Vanilla Syrup, and Vanilla-Infused Bourbon
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Greyhound's Toothe: Benedictine, Grapefruit Juice, Lemon, Russian Standard Platinum, and Housemade Grapefruit Bitters
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Greyhound's Toothe: Benedictine, Grapefruit Juice, Lemon, Russian Standard Platinum, and Housemade Grapefruit Bitters
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Chef Ben Cohn, Mixologist Brandon Clements, and Sommelier Andrew Green of Spruce - San Francisco, CA
Photo: Antoinette Bruno | January 2010
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