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01Commis: menu, Feb. 4, 2012, Oakland, CA
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02Commis: Champagne
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03Commis: parmesan amuse bouche
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04Commis: Curiosity Cola
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05Commis: Chef and Owner James Syhabout
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06Commis: farm egg with sweet onion, smoked dates, mal
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07Commis: At the bar
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08Commis: House-baked bread and house-churned butter
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09Commis: marin oyster, fennel, sea foam
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10Commis, February 2012
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11Commis: sweet shrimp with yogurt and ginger, dill and caramelized sunchoke
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12Commis: Chef and Owner James Syhabout (center)
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13Commis: red beetroot with cauliflower and blood orange, pumpernickel bread crust
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14Commis: ambiance
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15Commis: Chef and Owner James Syhabout (left)
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16Commis: kohlrabi with raw green garlic and sorrel, dungeness crab with roe
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17Commis: Chef and Owner James Syhabout (right)
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18Commis: roast of calf's saddle, black chanterelles, nasturtium and parsley
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19Commis: Behind the bar
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20Commis: mushroom ganache
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21Commis: behind the bar
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22Commis: apple sponge with vanilla bean ice cream, rice with warm spices
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23Commis: the cheese course (which some, not in our party, opted for rather than dessert)
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24Commis: some kind of chocolate pudding with mint
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25Commis: winter citrus with laurel bay leaf
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26Commis: menu