Raw Fish: Hamachi, Coriander Vinaigrette, Pickled Celery, and Celery Leaves; Tuna Loin, Crème Fraiche, Pickled Jalapeño, and Pine Nut; Scallop, Truffle Vinaigrette, Strawberry, Black Pepper, and Chervil; Oyster, Fines Herbes, Shallot Mignonette, and Fresh Horseradish; Fluke, Seabeans, Smoked Honshi Mejis, and Lemon Purée
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Raw Fish: Hamachi, Coriander Vinaigrette, Pickled Celery, and Celery Leaves; Tuna Loin, Crème Fraiche, Pickled Jalapeño, and Pine Nut; Scallop, Truffle Vinaigrette, Strawberry, Black Pepper, and Chervil; Oyster, Fines Herbes, Shallot Mignonette, and Fresh Horseradish; Fluke, Seabeans, Smoked Honshi Mejis, and Lemon Purée
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Wood-fired Virginia Clams, Razor Clams, Shallot Rings, Garlic, Serrano Chili, White Wine, Fines Herbes, Crispy Glazed Pork Belly Chunks, and Torn Croutons
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JCT. Kitchen & Bar – Atlanta, GA
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Wood-fired Virginia Clams, Razor Clams, Shallot Rings, Garlic, Serrano Chili, White Wine, Fines Herbes, Crispy Glazed Pork Belly Chunks, and Torn Croutons
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Crispy Gulf Speckled Trout, Fava Bean Purée, Toasted Ricotta Cavatelli, Spring Onion Soubise, Braised Favas, and Pickled Candied Horseradish
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Crispy Gulf Speckled Trout, Fava Bean Purée, Toasted Ricotta Cavatelli, Spring Onion Soubise, Braised Favas, and Pickled Candied Horseradish
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Crispy Gulf Speckled Trout, Fava Bean Purée, Toasted Ricotta Cavatelli, Spring Onion Soubise, Braised Favas, and Pickled Candied Horseradish
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Pan-seared Halibut, Smoky Hen of the Woods, Pickled Ramps, and Red Wine-Fish Bordelaise
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Pan-seared Halibut, Smoky Hen of the Woods, Pickled Ramps, and Red Wine-Fish Bordelaise
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Pan-seared Halibut, Smoky Hen of the Woods, Pickled Ramps, and Red Wine-Fish Bordelaise
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Chef Adam Evans of JCT. Kitchen & Bar – Atlanta, GA
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Chef Adam Evans of JCT. Kitchen & Bar – Atlanta, GA
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JCT. Kitchen & Bar – Atlanta, GA
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JCT. Kitchen & Bar – Atlanta, GA
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Chef Adam Evans of JCT. Kitchen & Bar - Atlanta, GA
Photo: Antoinette Bruno | April 2012
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