Maine Diver Scallop with Bluefin Tuna, Cilantro Sauce, and Carrot Sauce
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Maine Diver Scallop with Bluefin Tuna, Cilantro Sauce, and Carrot Sauce
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Line Caught Alaskan Halibut, Fresh Corn "Polenta", Baby Bok Choy, Chesapeake Crabmeat, and Sauce Vierge
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Agnolotti del Plin, Sage Butter, and Red Wine Reduction
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Epigrams of Rabbit with Sweet Potato and Truffle Coulis
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Roast Breast of Long Island Duckling, Glazed Brussel Sprouts, Sweet Potato-Apple Mousseline, and Duck Jus
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Chef Brendan Cox of Circle Bistro - Washington, D.C.
Photo: Antoinette Bruno | October 2006
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