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This document appears to be a menu for a multi-course tasting meal featuring high-end ingredients like Maine lobster, yellowfin tuna, Hudson Valley foie gras, and rack of lamb prepared with complementary flavors and textures like caviar, quail egg, pear sorbet, and black trumpet mushrooms. Dishes incorporate ingredients, preparations, and flavors from different culinary traditions around the world. The menu also includes a French onion soup and dessert eclair.
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Culinary Photos Slide Show
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- 2. Yellow Fin Tuna, Poached Quail Egg, Caviar, Crème Fraiche
- 3. Hudson Valley Foie Grassauternes air, pear panna cotta, smoked pear sorbet
- 4. Seared Rack of Lambwhite bean puree, oil cured olive, black trumpet mushroom
- 5. Hudson Valley Foie Gras “Torchon”spiced walnut, popcorn, smoked cacoa powder
- 6. French Onion Soup, Comte MornayEclair
- 7. Yellow Fin Tuna Poke, Wakame, Macadamia Powder, Rice Crisps
- 8. Maine Lobster, thai basil gel, frisee, crystallized ginger foam
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