Second
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CHERMOULA ROASTED CAULIFLOWER
ANCIENT GRAIN PILAF, LEMON TAHINI SOUCE, ROASTED ALMON
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HERB ROASTED MEDITERRANEAN BRANZINO
CAULIFLOWER PURÉE, PICKLED CLAM SHELL MUSHROOMS, TRUFFLE JUS
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THYME BASTED ALASKAN HALIBUT
MUSHY PEAS AND PISTACHIO, CARDAMON CARROT VINAIGRETTE, BLACK GARLIC MOLASSES
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SQUID INK CAVATELLI PASTA
SHRIMP, SCALLOP, CALAMARI, CALABRIAN CHILI, SAN MARZANO TOMATO COULIS
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SHERRY GLAZED SMOKED PORK CHOP
BRAISED COLLARD GREENS, HAM HOCK, CELERY ROOT PUREE, RED WIN JUS
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BRAISED BEEF CHEEK MOLE
CREAMY POLENTA, CRISPY BEEF TENDON, CARAMELIZED CIPPOLINI ONION
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ROASTED LAMB TENDERLOIN
HARRISA-CARROT PUREE, SAUTE KALE, ROSEMARY LAMB JUS
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BRAISED BEEF CHEEK MOLE
HUITLACOCHE DUTCH BABY, CHARRED ONIONS, PUFFED BEEF TENDONS
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GRILLED MARINATED PRIME SKIRT STEAK
ROASTED FINGERLING POTATOSES, CHIMICHURRI, CARAMELIZED ONIONS JUS
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GRILLED PRIME NEW YORK STEAK
SMOKED MARROW BORDELAISE, SAUTEED SPINACH, ROASTED HERILOOM CARROT
Side Dish
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CRISP FRENCH FRIES, CHIPOTLE AIOLI
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CRISP BRUSSELS SPROUTS, CHINESE SAUSAGE, CILANTRO, SWEET AND SOUR
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STEAMED GREEN ASPARAGUS, HOLLANDAISE MOUSSELINE, CRISPY SHALLOTS
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CHARRED EDAMAME, YUZU LIME, CITRUS SALT