Amuse Bouche: Olive Cake, Olive Oil Sorbet, Cucumber-Cumin Soup, Lemon Tapioca Foie Gras Mousse, Port and Cocoa Gelee
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Scottish Langoustine "Wrap" with Apple, Sorrel, and Ginger
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Frog "Wings" Tempura, Celery Kim Chee
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Wild King Salmon "Mi Fume", Lemon, Green Almonds, and Frico
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Hierloom Chicken "Kiev", Cepes, Ramps, and Liquid Foie Gras
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Natural Veal Medallion, Morels, Peas, and Brescianella Stagionata
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Chef Craig Hopson of Picholine - New York, NY
Photo: Antoinette Bruno | May 2007
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