Ostras en Escabeche
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Tablito de Charcuteria with Petite Bayon, Guanciale, Jamon de Pato, Pate Campagna, Pig Ear Terrine, and Carrot and Mustard Seed Marmalade
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Tablito de Charcuteria with Petite Bayon, Guanciale, Jamon de Pato, Pate Campagna, Pig Ear Terrine, and Carrot and Mustard Seed Marmalade
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Tablito de Charcuteria with Petite Bayon, Guanciale, Jamon de Pato, Pate Campagna, Pig Ear Terrine, and Carrot and Mustard Seed Marmalade
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Mojellas: Crispy Sweetbreads with Farm Egg, Stinging Nettles, and Tripe
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Navajas a la Plancha: Seared Island Creek Razor Clams with Garlic, Lemon, and Piquillo Peppers
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Cava Cocktail: Cava, Grapefruit Bitters, Sugar, and Yellow Chartreuse
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Fresita: Strawberry-Rhubarb, Kalamansi Lime, and Hendricks Gin
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La Granada: Reyka Vodka with Pomegranate, Housemade Grenadine, and Rose Cava
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Sanguinello Hi-Ball: Fresh Blood Orange Juice, Aperol, Plymouth Gin, St. Germain Elderflower Liqueur, and Soda Water
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Chef Jamie Bissonnette
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Mixologist Courtney Bissonnette
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Chef Jamie Bissonnette and Mixologist Courtney Bissonnette
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Chef Jamie Bissonnette and his Team
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Chef Jamie Bissonnette and Mixologist Courtney Bissonnette of Toro - Boston, MA
Photo: Antoinette Bruno | May 2009
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