Lardo, Lonzo, Noisette, Genoa, Sopressa Veneta, Traditional Beef and Pork Salumi, Lucca-Style Salami, Duck Prosciutto
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Chef's Plates: Romanesco and Cauliflower; Creamed Spinach and Pine Nuts; Tuna Conserva
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Chef's Plate: Romanesco and Cauliflower
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Chef's Plate: Creamed Spinach and Pine Nuts
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Chef's Plate: Tuna Conserva
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Chef's Plate: Sauteed Wild Foraged Mushrooms; Pig Ears; Chanterelle-Garlic Chips, Cippoline Onions; Potato and Parmesan Croquette
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Sauteed Foraged Mushrooms with Garlic
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Potato and Parmesan Croquette
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Rabbit Liver Angiolotti, Braised Rabbit, Nutmeg, Glaze of Saba, Manadori Balsamic and Saffron, Cippolini Onions, Parsley, Parmesan
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Pork Osso Bucco on Celery Root Puree with Apples and Pork Jus
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Chocolate Budino with Pine Nut Crust, Candied Cocoa Nibs, Sea Salt
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Zeppole Sugar Doughnuts with Nutella Sauce
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Executive Chef John Toulze
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Chef de Cuisine Chris Jones
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Chef John Toulze and Chef de Cuisine Chris Jones of Estate - Sonoma, CA
Photo: Antoinette Bruno | January 2009
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