Avocado Puree with Lime Crème Fresh
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Puff Pastry with Mascarpone Cheese
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Japanese Hamachi Sashimi, Blood Oranges, Grapefruit and Ginger Butter
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English Dover Sole, Dutch Asparagus, Vin Jaune and Brioche "Crotte"
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Moulard Canard Rotie, Crystalized Ginger. Chicory. Port Wine Glacage, Foie Gras, and Albufera Sauce
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Moulard Canard Rotie, Crystalized Ginger. Chicory. Port Wine Glacage, Foie Gras, and Albufera Sauce
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Chocolat Amer and Praline Tart, and Rum Raisin Ice Cream
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Chef William Bradley
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Sommelier Jesse Rodriguez
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Chef William Bradley in his Kitchen
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Chef William Bradley of Addison - San Diego, CA
Photo: Antoinette Bruno | April 2009
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