Amuse Bouche: Crispy Sweetbreads Cornet
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Amuse Bouche: Big Eye Tuna Tartar, Wasabi, Tobico Caviar, and Baby Zucchini
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Eleven Madison Park
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Eleven Madison Park
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Royal Sterling Caviar, "Vichyssoise" of Caraquet Oysters
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Slow Cooked Nova Scotia Lobster with Bacon Custard and Sweet Corn
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Grimaud Farms Muscovy Duck Glazed with Lavender Honey and Spices
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The Kitchen at Eleven Madison Park
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Bing and Amarena Cherry Composition with Almond Cake and Tea Consomme
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Araguani Grand Cru Chocolate Symphony with Caramel and Maldon Sea Salt
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Chef Daniel Humm
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Goat Cheese Gallette and Meyer Lemon Confit
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Goat Cheese Gallette and Meyer Lemon Confit
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Chilean Turbot "Sous Vide" with Saffron Fumet, Ratatouille, and Tarragon
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Chef Daniel Humm of Eleven Madison Park - New York, NY
Photo: Antoinette Bruno | September 2007
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