Local Blue Point Oysters with Pineapple Mignonette, Crispy Ginger, and Mint
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Local Blue Point Oysters with Pineapple Mignonette, Crispy Ginger, and Mint
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Celery Root Panna Cotta with Peekytoe Crab, Ruby Red Grapefruit, and Marcona Almond
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Celery Root Panna Cotta with Peekytoe Crab, Ruby Red Grapefruit, and Marcona Almond
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Celery Root Panna Cotta with Peekytoe Crab, Ruby Red Grapefruit, and Marcona Almond
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Tombo Tuna Poke with Asian Pear, Watermelon Radish, Oyster Mushrooms, Daikon Radish, Scallion, White Soy, Sesame Oil, and Sesame Seeds
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Tombo Tuna Poke with Asian Pear, Watermelon Radish, Oyster Mushrooms, Daikon Radish, Scallion, White Soy, Sesame Oil, and Sesame Seeds
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Tombo Tuna Poke with Asian Pear, Watermelon Radish, Oyster Mushrooms, Daikon Radish, Scallion, White Soy, Sesame Oil, and Sesame Seeds
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Alaskan Black Cod with Winter Bean Stew, Lacinato Kale, and Provencal Oil
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Alaskan Black Cod with Winter Bean Stew, Lacinato Kale, and Provencal Oil
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Alaskan Black Cod with Winter Bean Stew, Lacinato Kale, and Provencal Oil
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Alaskan Black Cod with Winter Bean Stew, Lacinato Kale, and Provencal Oil
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Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique
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Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique
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Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique
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Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique
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Coriander-Crusted Long Island Duck with Parsnip, Endive, Kumquat, Tangerine, and Gastrique
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Moroccan Spiced Lamb Loin a la Plancha with Farro Piccolo, Cauliflower, Lemon, Almond, Medjool Date, and Sauce Vierge
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Moroccan Spiced Lamb Loin a la Plancha with Farro Piccolo, Cauliflower, Lemon, Almond, Medjool Date, and Sauce Vierge
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Chef Jeremy Bearman
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Sommelier Pascaline Lepeltier
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The Kitchen at Rouge Tomate
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Chef Jeremy Bearman with his Jade Range
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Chef Jeremy Bearman and Sommelier Pascaline Lepeltier of Rouge Tomate - New York, NY
Photo: Antoinette Bruno | March 2010
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