Chef Jennifer Biesty
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Chef Jennifer Biesty
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Parsnip Soup with Creme Fraiche, Kushi Oyster, Wild Nettle Puree, and Fried Oyster Mushroom
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Coriander-Crusted Seared Ahi Tuna, Cappellini, and Meyer Lemon and Bottarga Vinaigrette
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Warm Brussels Sprouts, Ham, Goat Cheese, Pine Nuts, and Roasted Apple Vinaigrette
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Bacon-Wrapped Monkfish, Fried Eggplant, Zesty Tomato Sauce, Braised Broccoli Rabe, and Garlic Chili Oil
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Roasted Quail with Pickled Rhubarb, Kumquats, and Quail Egg
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Roasted Quail with Pickled Rhubarb, Kumquats, and Quail Egg
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House-made Coffee Ice Cream, Bittersweet Chocolate Sauce, Meringue, Crème Anglaise, and Candied Walnuts
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Bougainvillea: Trquila, Prickly Pear, Lime, and Organic Sugar
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Persephone's Slip: Gin, Fresh Pomegrannate, and Lemon
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Sazerac: Rye Whiskey, Pastis, Bitters, and Organic Sugar
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Pisco Sour: Pisco, Lemon, Egg White, Bitters, and Organic Sugar
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Mixologist Scott Baird
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Chef Jennifer Biesty and Mixologist Scott Baird of Coco500 - San Francisco, CA
Photo: Antoinette Bruno | February 2007
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