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Chef Linton Hopkins, Pastry Chef Kristia Marie Paz, and Mixologist Gregory Bent of Restaurant Eugene — Atlanta GA
November 2006

The Dining Room at Restaurant Eugene

Kumomoto Oysters; Nori Tatake Tuna; Hamachi Tartare

House Smoked Spec, Spiced Pecans, Gorgonzola, Mountain Apple Salad, Cippolini Onions

Nantucket Bay Scallop Gratin, Artichoke Puree, White Truffles

Joyce Farms Poussin, Chestnut-Game Jus, Heirloom Sweet Potatoes, Brussels Sprouts

Berkshire Black Pork Belly, Hominy, House Made Pickles, Whole Grain Mustard

Citron Brulee, Mexican Churro, Spicy Chocolate Sauce

Pine Nut Tart, Malt-Molasses Ice Cream, Balsamic Reduction

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