Kona Kampachi with Micro Arugula Salad, Fig Vin Cotto, Sour Plum and Rhubarb Vinaigrette
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Pan-Seared Abalone, Slow-Cooked Araucana Egg, Toasted Brioche with Brown Butter and White Balsamic
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Pan-Seared Abalone, Slow-Cooked Araucana Egg, Toasted Brioche with Brown Butter and White Balsamic
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From biggest to smallest: emu egg, ostrich egg, chicken egg, araucana chicken egg, quail egg
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Medallions of Cobia with Sticky Rice, Piquillo Pepper Chutney, and Sake Lees "Gazpacho"
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Blue Point Oysters, Braised Neuski Bacon, Creamed Kimchee
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Butter-Poached Lobster, Porcini, Favas, Toasted Gnocchi, and Grand Marnier Monte
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Sommelier Jeff Eichelberger
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Chef Rick Moonen of RM Seafood - Las Vegas, NV
Photo: Antoinette Bruno | April 2008
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