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cabayarea: SHRIMP with lemongrass as starter @ Le Bernardin
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cabayarea: CONCH from ALMOST RAW section @ Le Bernardin
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cabayarea: FLUKE from ALMOST RAW section @ Le Bernardin
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cabayarea: BACALAO from LIGHTLY COOKED section @ Le Bernardin
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cabayarea: FOIE GRAS from LIGHTLY COOKED section @ Le Bernardin
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cabayarea: BLACK BASS from LIGHTLY COOKED section @ Le Bernardin
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cabayarea: CODFISH from LIGHTLY COOKED section @ Le Bernardin
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cabayarea: Raspberry from desserts @ Le Bernardin
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cabayarea: Petit Four @ Le Bernardin