Rib Eye Carpaccio with Orange, French Breakfast Radish, Shallot, Baby Field Greens, and Lea & Perrins Vinaigrette
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Rib Eye Carpaccio with Orange, French Breakfast Radish, Shallot, Baby Field Greens, and Lea & Perrins Vinaigrette
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Crab Cake with Cilantro Puree, Chanterelle, Pickled Fennel, and Old Bay Cream
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Crab Cake with Cilantro Puree, Chanterelle, Pickled Fennel, and Old Bay Cream
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Escolar with Spinach Pesto, Black-Eyed Peas, and Fin Herb Veloute
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Escolar with Spinach Pesto, Black-Eyed Peas, and Fin Herb Veloute
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Short Ribs with Braised Red Cabbage, Parsnip Puree, and Braising Jus
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Managing Director David Haskell
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Chef Doug Weston and Sommelier David Haskell of Vertical - Los Angeles, CA
Photo: Antoinette Bruno | December 2009
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