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Bacalao Cakes with Grilled Red Onion-Tomato Salad and Garlic Aioli
72-Hour Short Ribs with Apples Sous Vide, Matchstick Potatoes, and Salad
Arborio Crusted Oysters
Aged Pecorino and Walnut Financier with Roasted Clementine Jam
Calamari and Carrots
Grilled Lamb Chops, Pomegranate Molasses, Freekeh Salad, Surinam Cherry Preserves, Grilled Curry Eggplant, and Mint Jus
Market Vegetable Salad, Cashew Purée, and Citrus Vinaigrette
Ho’i’o Fiddlehead Ferns, Dried Cuttlefish, Kombu, Local Bay Octopus, and Yellow Tomatoes
Hiyashi Chuka
Ensalada de Navidad
Burrata, Pickled Asian Pear, Mushroom Jam, and Pork Skin
Pastinaksalat: Roasted Parsnip Salad, Bavarian Blue Cheese, Paprika-roasted Hazelnuts, and Wheat Beer Vinaigrette
Opakapaka Ceviche, Green Papaya Salad, Kaffir Lime, Coconut, and Passionfruit Flower
Insalata Cotta Cruda: Poached Salsify, Olive Oil-poached King Oyster Mushrooms, Marinated Broccoli Rabe, and Whipped Ricotta
Slow-roasted Carrots, Wheat Berries, Crispy Duck Skin, and Cumin
Fried Green Tomato Sandwich, Smoked Blue Cheese Salad, and Bialy
Roasted Cauliflower, Kimchi, Yogurt, and Quinoa
Waldorf Salad: Smoked Trout, Walnut Butter, Gala Apple, and Celery Vinaigrette
Grilled Carrots, Carrot Purée, Pickled Carrots, Carrot Top Oil, Buttermilk Ricotta, Brown Butter Egg Yolk, and Kale Furikake
Watergate Salad
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