Long Beans, Sweet Potato, Walnut
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Charcuterie: Queen Bologna & Buttered Brioche, Whole Hog Rillette, Smoked Beef Tongue, Chiogga Beets & Poppy Cream, Sage & Hooligan Taxis, Mortadella, Smoked Country Sausage & Heirloom Apples, Wild Mushroom Arancini & Rosehip Jam
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Wild Mushroom Arancini, Rosehip Jam
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Smoked Country Sausage, Heirloom Apples
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Smoked Beef Tongue
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Queen Bologna, Buttered Brioche, Whole Hog Rillette
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Chiogga Beets, Poppy Cream
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Chiogga Beets, Poppy Cream
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Crispy Breast of Lamb, Black Walnut Chutney, Bronze Fennel
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Hand Cut Pappardelle, Mountain Style Rabbit Ragu
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Hook and Line Haddock, Pan-Roasted with East Coast Bivalves and Sauce
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Heritage Breed Pork Chop, Mushroom Fricasse and Caraway Dumpling
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Hand Stretched Strudel with Heirloom Apples, Cider Cream, Whipped Cream
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Chef Matt Weingarten
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Chef Matthew Weingarten of Inside Park at St. Bart's - New York, NY
Photo: Antoinette Bruno | December 2008
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