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Table setting
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Color cues
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Trio of appetizers: Shishito peppers with salt and olive oil, tuna-stuffed piquillo peppers and sardines in olive oil.
Emily Cavalier:
Chef Rafe Pena of Barcelona's Gresca restaurant and Chef Johan Jureskog of Stockholm
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Emily Cavalier:
Trio of appetizers: Shishito peppers with salt and olive oil, tuna-stuffed piquillo peppers and sardines in olive oil / part 2
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Grilled bone marrow with American sturgeon caviar
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Grilled bone marrow with American sturgeon and smoked sea salt
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Sardines with Pancetta Iberica
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Smoked duck with Dublin Bay Prawns and Fresh Herbs
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Trout with horseradish, lemon butter, allspice (written on the menu as "old spice") and dill
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Heart of veal with red wine, celeriac and spinach
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Roquefort biscuit with apple and lychee
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Red fruit sorbet with Mediterranean herbs
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creative edge menu
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