Roasted Bone Marrow, Red Onion, and Coarse Salt
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Foie Gras and Pork Liver Mousse Served with Stone-ground Mustard and Cornichons
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Duck Confit and Goat Cheese Rillette, Frisee, and Black Truffle Vinaigrette
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Duck Confit and Goat Cheese Rillette, Frisee, and Black Truffle Vinaigrette
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Chilled Sea Scallop Crudo, Ginger, Pickled Kumquat, Serrano, and Pomegranate Broth
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Chef Jason Vaughan of Gilt Bar – Chicago, IL
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Owner Brendan Sodikoff of Gilt Bar – Chicago, IL
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Owner Brendan Sodikoff of Gilt Bar – Chicago, IL
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Chef Jason Vaughan and Owner Brendan Sodikoff of Gilt Bar - Chicago, IL
Photo: Antoinette Bruno | January 2011
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