Peanut Butter, Foie Gras, Boysen Berry, Crumbled Peanut Brittle
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Scallop, Herb Gnocchi, Maple Foam, Rosemary Powder, Celery Root soup
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Chocolate Fondant Cake, Bavarian Creme, Cracker Jack
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Chef Shannon Galusha of Veil - Seattle, WA
Photo: Antoinette Bruno | September 2007
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