Amuse Bouche - Poached Quail Egg with Osetra Caviar and Butter Crouton
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Amuse Bouche - Poached Quail Egg with Osetra Caviar and Butter Crouton
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Kampachi Sashimi with Winter Citrus Gelee, Black Truffle, Carrots, and Citrus Vinaigrette
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Kampachi Sashimi with Winter Citrus Gelee, Black Truffle, Carrots, and Citrus Vinaigrette
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Big Fin Squid Noodles with Squid Ink Gelee, Golden Enoki Mushrooms, Carrots, and Ponzu Broth
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Big Fin Squid Noodles with Squid Ink Gelee, Golden Enoki Mushrooms, Carrots, and Ponzu Broth
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Big Fin Squid Noodles with Squid Ink Gelee, Golden Enoki Mushrooms, Carrots, and Ponzu Broth
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Prime Beef Filet with Roasted Baby Beets, Black Truffles, Celery Root, Crispy White Polenta, and Black Trumpet Mushrooms
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Prime Beef Filet with Roasted Baby Beets, Black Truffles, Celery Root, Crispy White Polenta, and Black Trumpet Mushrooms
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Lemongrass Tapioca Pearls with Blood Orange Zinger Sorbet, Caramel Glass and Pineapple Soup
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Lemongrass Tapioca Pearls with Blood Orange Zinger Sorbet, Caramel Glass and Pineapple Soup
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The Kitchen at the The Dining Room at the Ritz Carlton
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The Dining Room at the Ritz Carlton
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Chef Ron Siegel of The Dining Room at the Ritz Carlton - San Francisco, CA
Photo: Antoinette Bruno, Katherine Martinelli | February 2010
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