Pastrami-Cured Kanpachi, Hot Mustard, Tomato Jam, and Caraway Seeds
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Pastrami-Cured Kanpachi, Hot Mustard, Tomato Jam, and Caraway Seeds
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Roasted Baby Beets, Passionfruit, Horseradish, and Ice Wine Dressing
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Roasted Baby Beets, Passionfruit, Horseradish, and Ice Wine Dressing
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Sauteed Jerked Foie, Warm Ginger Jelly, and Baby Basil
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Shrimp Chorizo, Black Olive, and Avocado
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Shrimp Chorizo, Black Olive, and Avocado
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Shrimp Chorizo, Black Olive, and Avocado
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Brown Butter Poached Lobster, Vanilla, Spiced Rum, and Braised Endive
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Brown Butter Poached Lobster, Vanilla, Spiced Rum, and Braised Endive
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Kazu-Marinated Duck, Sweet Turnips, English Peas, and Cherries
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Kazu-Marinated Duck, Sweet Turnips, English Peas, and Cherries
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Kazu-Marinated Duck, Sweet Turnips, English Peas, and Cherries
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Cornflake Custard, Strawberry-Yogurt Ice Cream, and Marinated Local Raspberries
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Cornflake Custard, Strawberry-Yogurt Ice Cream, and Marinated Local Raspberries
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Local Blueberry Curd, Cinnamon Pie Dough, and Sour Cream Ice Cream
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Local Blueberry Curd, Cinnamon Pie Dough, and Sour Cream Ice Cream
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Cornflake Custard, Strawberry-Yogurt Ice Cream, and Marinated Local Raspberries
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Sommelier Brent Kroll
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Chef Tony Conte and Sommelier Brent Kroll of The Oval Room – Washington, DC
Photo: Antoinette Bruno | June 2010
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