Liberty Duck Confit, Farro Salad with House-made Red Wine Vinegar, Pinenut Relish, and Cherry Reduction
1 of 7
Semolina-Dusted Veal Sweetbreads, Lemon, White Beans, Banyuls, and Mache Lamb's Lettuce
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Pan-Seared Butter Fish, Braised Shortribs, Summer Squash Risotto, and Spinach
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Pan-Seared Butter Fish, Braised Shortribs, Summer Squash Risotto, and Spinach
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Raw, Compressed, and Roasted Strawberries with Almond Cake and Balsamic Ice Cream
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Chef Christian Graves
6 of 7
Chef Christian Graves of J Six - San Diego, CA
Photo: Antoinette Bruno | April 2009
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