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tipatat: Oysters and Caviar Amuse
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tipatat: Lightly cooked Japanese Hamachi
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tipatat: foodgasm!
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tipatat: Chilled Foie Gras "Au Poivre" Terrine
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tipatat: Local Dungeness Crab Wonton in shellfish consomme
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tipatat: Crab and Uni Fondue Souffle
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tipatat: Crab and Uni Fondue
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tipatat: Alaskan Halibut with dashi nage
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tipatat: Salmon cooked in duck fat
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tipatat: California Squab with farm egg
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tipatat: Mishima Ranch Kobe Beef
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tipatat: St. Pat "triple cream" Cheese
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tipatat: Strawberry Sorbet
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tipatat: Valrhona Chocolate Souffle
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