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Bu Pun Su: Alinea
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Bu Pun Su: Roes served with traditional garnishes
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Bu Pun Su: Foie Gras served with daikon, shiso and yuzu
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Bu Pun Su: Pork Belly served with iceberg, cucumber and thai distillation
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Bu Pun Su: Soft Shell Crab served with peas, five spice and duck
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Bu Pun Su: Blue Crab served with peas, five spice and duck
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Bu Pun Su: Black Truffle explosion served with romaine and parmesan
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Bu Pun Su: Pigeonneau a la Saint-Clair
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Bu Pun Su: Left (Sweet Potato tempura served with bourbon, brown sugar and cinnamon); Center (Bacon coated with butterscotch, apple and thyme); and Right (Mustard served with passion fruit and all spice)
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Bu Pun Su: Hot and Cold Potato served with black truffle and butter
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Bu Pun Su: Yuba served with shrimp, miso and togarashi
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Bu Pun Su: White Asparagus served with arugula, white pepper and honey
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Bu Pun Su: Lilac served with scallop, shellfish and honeydew
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Bu Pun Su: Wagyu Beef served with powdered A-1, potato and chips
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Bu Pun Su: Left (Transparency of raspberry and yogurt), Center (Bubble Gum served with long pepper, hibiscus and creme fraiche) and Right (Yogurt served with pomegranate and cassia)
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Bu Pun Su: Rhubarb served with goat milk, onion and lavender air
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Bu Pun Su: Chocolate served with blueberry, tobacco and maple