Hudson Valley Foie Gras, Braised Fennel, Pinenut Bread, and Sweet and Sour Black Olive with Mustard-Kumquat Puree
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Hudson Valley Foie Gras, Braised Fennel, Pinenut Bread, and Sweet and Sour Black Olive with Mustard-Kumquat Puree
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Garden Gazpacho-Yuzu Gelee, King Crab, Yogurt, Squash Blossom, Toasted Marcona Almonds, and Chili Powder
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Garden Gazpacho-Yuzu Gelee, King Crab, Yogurt, Squash Blossom, Toasted Marcona Almonds, and Chili Powder
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Garden Gazpacho-Yuzu Gelee, King Crab, Yogurt, Squash Blossom, Toasted Marcona Almonds, and Chili Powder
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Grilled Baby Octopus, Tomato Confit, Spring Garlic, Celery, and Espelette Pepper
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Grilled Baby Octopus, Tomato Confit, Spring Garlic, Celery, and Espelette Pepper
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Halibut Spring Vegetables, Horseradish, Oysters, and American Caviar
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Halibut Spring Vegetables, Horseradish, Oysters, and American Caviar
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Chef Justin Bogle
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Director of Wine & Spirits Patrick Cappiello
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Chef Justin Bogle of Gilt - New York, NY
Photo: Vicky Wasik | June 2009
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