Organic Spring Pea and Mint Soup with Jamon Serrano, Garlic Croutons, and Crème Fraiche
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Wood Grilled Lamb Skewer with Cucumber Tzatziki Salad, Lemon, and Dried Chile-Oregano Crust
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Seared Diver Scallops with Porcini Mushroom Crust over House-Made Potato Gnocchi with Morel Cream Sauce
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Niman Ranch Organic Pork Tenderloin with Creamy Polenta with First of the Summer Corn, Sweet Vidalia Onion, and Oven-Dried Cherry Tomatoes
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Spanish Style Rice Pudding with Ricotta, Local Wildflower Honey, Bruleed Oloroso Grapefruit, Toasted Pistachios, Dates, and Chamomile Flowers
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Peach Tart with Oolong Tea Crème Anglaise
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Taza Chocolate Panna Cotta with Port-Soaked Bing Cherries, Hot Fudge Sauce, and Malcona Almond Praline
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Taza Chocolate Panna Cotta with Port-Soaked Bing Cherries, Hot Fudge Sauce, and Malcona Almond Praline
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Housemade Spiced Donuts with Strawberry Rhubarb Preserves and Cheesecake Custard
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Housemade Spiced Donuts with Strawberry Rhubarb Preserves and Cheesecake Custard
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Housemade Spiced Donuts with Strawberry Rhubarb Preserves and Cheesecake Custard
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Pastry Chef Kat Craddock
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Chef Izzy Sarto and Pastry Chef Kat Craddock of Tremont 647 - Boston, MA
Photo: Antoinette Bruno | June 2009
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