Amouse Bouche Cocktails: Greyhound, Gin and Tonic, and Mojito
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Amouse Bouche Cocktails: Greyhound, Gin and Tonic, and Mojito
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Amouse Bouche Cocktails: Greyhound, Gin and Tonic, and Mojito
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House Cured Tasmanian Sea Trout with Ginger Creme Fraiche and Shimoji Mushrooms; Soy Marshmallow Coated in Wasabi Green Pea Dust; Chilled Carrot Soup with Vadovan
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Alaskan King Crab with Tangerine and Apples; House Cured Tasmanian Sea Trout with Ginger Creme Fraiche and Shimoji Mushrooms; Soy Marshmellow Coated in Wasabi Green Pea Dust; Chilled Carrot Soup with Vadovan
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Hokkaido Scallops Tartare with Fresh Wasabi on Crispy Rice Crackers
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Alaskan King Crab with Tangerine and Apples
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Uni Two Ways: Uni with Champagne, Caviar, and Creme Fraiche; Uni with Avocado and Smoked Sesame
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Uni with Champagne, Caviar, and Creme Fraiche
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Uni with Avocado and Smoked Sesame
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Japanese Kampachi with Coriander, Crispy Rice, and Soy Salt Creme Fraiche
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Japanese Kampachi with Coriander, Crispy Rice, and Soy Salt Creme Fraiche
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Japanese Kampachi with Julienne Sudachi and Crispy Buckwheat
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Japanese Kampachi with Julienne Sudachi and Crispy Buckwheat
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Salt-Roasted Santa Barbara Spot Prawns
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Salt-Roasted Santa Barbara Spot Prawns
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Salt-Roasted Santa Barbara Spot Prawns
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Salt-Roasted Santa Barbara Spot Prawns
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Salt-Roasted Santa Barbara Spot Prawns
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Salt-Roasted Santa Barbara Spot Prawns
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Salt-Roasted Santa Barbara Spot Prawns
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Hokkaido Scallops with Chanterelle Mushrooms, Baby Carrots, Applewood Smoked Bacon, Haricots Verts, and Jus Raison Wine Sauce
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Hokkaido Scallops with Chanterelle Mushrooms, Baby Carrots, Applewood Smoked Bacon, Haricots Verts, and Jus Raison Wine Sauce
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Maine Lobster with Motsutake Mushrooms and Crispy Burdoch
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Maine Lobster with Motsutake Mushrooms and Crispy Burdoch
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Tenderloin of Veal on Crushed German Butterball Potatoes, Spring Onions, Hazelnuts, Roasted Garlic, Veal Jus, and Purslane
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Tenderloin of Veal on Crushed German Butterball Potatoes, Spring Onions, Hazelnuts, Roasted Garlic, Veal Jus, and Purslane
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Tenderloin of Veal on Crushed German Butterball Potatoes, Spring Onions, Hazelnuts, Roasted Garlic, Veal Jus, and Purslane
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Kalamansi Gelee with Lychee Shiso Sorbet, White Chocolate Coconut Soup, Tapioca Pearls, and Chocolate Nougatine
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Kalamansi Gelee with Lychee Shiso Sorbet, White Chocolate Coconut Soup, Tapioca Pearls, and Chocolate Nougatine
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Mud Creek Blackberries with Warm Almond Cake, Meringue with Yuzu Curd, and Blackberry Jasmine Sorbet
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Mud Creek Blackberries with Warm Almond Cake, Meringue with Yuzu Curd, and Blackberry Jasmine Sorbet
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Mud Creek Blackberries with Warm Almond Cake, Meringue with Yuzu Curd, and Blackberry Jasmine Sorbet
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Chocolate Ganache with Peanut Butter Gelee on a Pretzel Crust, Beer Ice Cream, Beer Foam and Chocolate Covered Pretzels, and Peanut Butter Powder
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Chocolate Ganache with Peanut Butter Gelee on a Pretzel Crust, Beer Ice Cream, Beer Foam and Chocolate Covered Pretzels, and Peanut Butter Powder
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Chocolate Ganache with Peanut Butter Gelee on a Pretzel Crust, Beer Ice Cream, Beer Foam and Chocolate Covered Pretzels, and Peanut Butter Powder
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Pastry Chef Adrian Vasquez
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Chef Michael Cimarusti
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Sommelier Drew Langley
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Chef Michael Cimarusti, Pastry Chef Adrian Vasquez, and Sommelier Drew Langley of Providence - Los Angeles, CA
Photo: Antoinette Bruno | October 2009
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