Maine Lobster, Coconut Curry, Hearts of Palm, and Cilantro
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Maine Lobster, Coconut Curry, Hearts of Palm, and Cilantro
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Maine Lobster, Coconut Curry, Hearts of Palm, and Cilantro
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Seared Artisanal Foie, Quail Leg Ravioli, Chestnut Aioli,and Pomegranate Vinaigrette
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Seared Artisanal Foie, Quail Leg Ravioli, Chestnut Aioli,and Pomegranate Vinaigrette
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Foam of Wild Green Arugula, Green Apple, and Avocado
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Slow Cooked Tasmanian Trout
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Slow Cooked Tasmanian Trout
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Masami Beef: Roast Rib-Eye with Beef Cheek Bourguignon, Mushroom Dumplings, Cipollom and Black Truffle Jus
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Masami Beef: Roast Rib-Eye with Beef Cheek Bourguignon, Mushroom Dumplings, Cipollom and Black Truffle Jus
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Chocolate Cremeux with Meyer Lemon-Vanilla Bean Ice Cream, Meyer Lemon Jellies, and Blackberry Puree
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Chocolate Cremeux with Meyer Lemon-Vanilla Bean Ice Cream, Meyer Lemon Jellies, and Blackberry Puree
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Sous Chef Chris Bransford
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Sommelier Richard Dean
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Campton Place Restaurant
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Campton Place Restaurant
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Chef Srijith Gopinathan and Sommelier Richard Dean of Campton Place Restaurant - San Francisco, CA
Photo: Antoinette Bruno | February 2010
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