Lobster Salad with White Asparagus, Hearts of Palm, Avocado, Citrus, and Greens
1 of 7
Tuna Tartare with Tobiko Caviar, Grilled Shiitake, and Sesame
2 of 7
Trio of Kurobuta Pork: Roasted Rack with Bacon and Calves' Feet Crust; Pork Sausage with Pine Nuts and Red Currants
3 of 7
Pan-Roasted Loup de Mer with Cauliflower, Saffron, Grapes, and Pine Nuts
4 of 7
Braised Short Ribs "En Daube," Parsnip Puree, Pickled Pearl Onions, and Fines Herbes
5 of 7
Chef Wesley Holton of Daniel Boulud Brasserie - Las Vegas, NV
Photo: Antoinette Bruno | April 2008
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