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Chef Carvel Grant Gould and Pastry Chef Robyn Mayo of Canoe — Atlanta, GA
November 2006

Fresh Alaskan King Crab, Petite Cake, Butter Lettuce Emulsion, Olive Oil Sorbet

Pan-Seared Hudson Valley Foie Gras, Crab Apple and Mustarda Tarlet, Vanilla-Pomegranate Sauce
Pan-Seared Yellow Fin Tuna, Fresh Hearts of Palm, Chanterelle Shoyu

Pan-Seared Cervena Venison Loin, Wild Mushroom Risotto, Cranberry-Walnut Compote

Chestnut Honey Spice Cake, African Squash Ice Cream, Pecan Swirl

Roasted Banana Cheesecake, Hot Toddy Ice Cream, Toasted Almond Brittle, Salted Caramel

Valrhona Chocolate Souffle Cake, Warm Goat Cheese Center, Sweet Lemon Ice Cream

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