Crispy Ginger Amuse
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Crisp Eastern Shore Soft Shell Crab, Pruden's Purple Heirloom Tomatoes, Sprial Path Farm's Arugula, Shave Fennel, and Balsamic Brown Butter
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Trio of Sonoma County Duck, Melted Endive, Peach Tart-Tatin, and Celery Variations
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Grilled Wagyu Strip Steak, 36 Hour Braised Short-Rib, Fava Beans, Moustarda, and Confit Red Spring Onions
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Village Acres Farm's Strawberries "Shortcake" with Frozen White Corn Custard and Tarragon Syrup
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Charlie Palmer Steak
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Chef de Cuisine Bryan Voltaggio
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Sommelier Nadine Brown
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Chef de Cuisine Bryan Voltaggio and Sommelier Nadine Brown of Charlie Palmer Steak - Washington, D.C
Photo: Antoinette Bruno | June 2006
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