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Title:
Asparagus Spiked Loin of Tuna with Shaved Foie Gras and Sautéed Spinach
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“Green Bean Casserole” with Shiitake Mushrooms and Pecorino Romano
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Bacalao Cakes with Grilled Red Onion-Tomato Salad and Garlic Aioli
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72-Hour Short Ribs with Apples Sous Vide, Matchstick Potatoes, and Salad
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Fresh Wasabi and Organic Soy Marinated Blue Fin Tuna with Tonburi and Yuzu
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Arctic Char Roulade
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“Ménage à Foie” - A Threesome of Foie Gras, Figs and Port
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Coquilles Saint-Jacques en Seviche (Scallops Marinated in Citrus Juices)
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Arborio Crusted Oysters
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Baked Potatoes with Truffles and Caviar
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Adult Baked Macaroni
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Bartlett pear chutney with red wine, chestnuts and lemon thyme
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“Risi e Bisi”: Risotto, Sweet Peas and Crispy Pulled Guanciale
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Braised Beef Oxtail with Roasted Scallops and Corn Fondue
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Sea Urchin Cappuccino with Dungeness Crab
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Andy's Award Winning BBQ Sauce, a.k.a UFO Social Club Barbecue Sauce
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Barbequed Eel and Hudson Valley Foie Gras Terrine
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Slow-Poached Sturgeon with Roasted Beets and Horseradish-Celery-Red Radish Salad
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Bacon-Wrapped Monkfish with Rapini Paint and Fried Eggplant
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Bacon, Egg and Cheese
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