Santa Barbara Spiny Lobster with Green Apple, Cauliflower, and Curry Vinaigrette
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Santa Barbara Spiny Lobster with Green Apple, Cauliflower, and Curry Vinaigrette
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Kabocha Squash Ravioli with Black Trumpet Mushrooms, Sage, and Pomegranate
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Kabocha Squash Ravioli with Black Trumpet Mushrooms, Sage, and Pomegranate
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Kabocha Squash Ravioli with Black Trumpet Mushrooms, Sage, and Pomegranate
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Serrano-Wrapped Monkfish with Maitake Mushrooms, Celtuce, and Mustard Sabayon
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Serrano-Wrapped Monkfish with Maitake Mushrooms, Celtuce, and Mustard Sabayon
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Japanese Wagyu Beef Filet, Braised Short Rib, Cote de Boeuf, Bone marrow, and Red Wine Herb Jus
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Japanese Wagyu Beef Filet, Braised Short Rib, Cote de Boeuf, Bone marrow, and Red Wine Herb Jus
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Japanese Wagyu Beef Filet, Braised Short Rib, Cote de Boeuf, Bone marrow, and Red Wine Herb Jus
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Japanese Wagyu Beef Filet, Braised Short Rib, Cote de Boeuf, Bone marrow, and Red Wine Herb Jus
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Chef de Cuisine Ken Takayama
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Chef de Cuisine Ken Takayama of Melisse - Los Angeles, CA
Photo: Antoinette Bruno | December 2009
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