Ricotta Gnocchi, Sauteed Lettuce, Crispy Prosciutto, Xeres (Sherry) Vinegar
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Sweetbread "Meuniere," Egg Purse, Wild Mushrooms, Toasted Brioche
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uncooked egg purse
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Glazed Berkshire Pork Tournedow, Fava Bean Cocotte, Boudin Noir, Sage-Infused Jus
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Contemporary Exotic Vacherin, Mango Marmalade, Coconut, Passion Fruit Emulsion
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Strawberry Composition: Fromage Blanc, Lemon-Thyme Sorbet
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Dark Chocolate Sorbet, Coffee Granite, Caramelized Brioche Croutons
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Wine Director Thomas Combescot
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Wine Director Thomas Combescot
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Pastry Chef Sandro Micheli
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Chef Tony Esnault and Pastry Chef Sandro Micheli of Adour - New York, NY
Photo: Antoinette Bruno | June 2008
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