Bietole: Baby Beets, Ash-Ripened Goat Cheese, and Chive Oil
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Bietole: Baby Beets, Ash-Ripened Goat Cheese, and Chive Oil
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Local Island Creek Oysters with Lime Sorbetto and Cucumber Mignonette
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Crudo: Raw Sliced Yellowtail, Veal Carpaccio, Torpedo Radish, Citrus, and Chilies
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Crudo: Raw Sliced Yellowtail, Veal Carpaccio, Torpedo Radish, Citrus, and Chilies
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Alaskan Wild King Salmon with White Asparagus Veloute and Spring Vegetables
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Orange Butter - Poached Atlantic Halibut with Morels, Peas, and White Asparagus
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Beet Ravioli with Toasted Almonds and Green Onion
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Beet Ravioli with Toasted Almonds and Green Onion
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Maine Crab Lasagna with Spring Vegetables and Summer Black Truffles
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Chef Robert Jean
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Chef Robert Jean of Sorellina - Boston, MA
Photo: Antoinette Bruno | June 2009
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