cchen:
Amuse Bouche
cchen:
Sea Urchin, Black Bread, Jalapeno, Yuzu
cchen:
Duck Confit
cchen:
Sea Trout Sashimi draped in Trout Eggs, Lemon, Dill, and Horseradish
cchen:
Foie Gras Brulee, Dried Sour Cherries, Candied Pistachios, and White Port Gelee
cchen:
IMG_2994
cchen:
Peekytoe Crab Fritters, Honeycrisp Apples, Pink Peppercorn Vinaigrette
cchen:
Smoked Squab a l'Orange, Asian Pear, Candied Tamarind
cchen:
Skate with Chateau Chalon Sauce
cchen:
Chocolate
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Winter
cchen:
Cheese Plate