Seared Loin and Tartare of Yellowin Tuna with Fennel, Preserved Lemon Vinaigrette, Broccolini, Cider Glaze and Pommes Gaufrette, Creamy Butternut Squash and Kabocha Soup with Tempura Gulf Shrimp and Sherry Glazed Pearl Onions, Bacalao "Fish Sticks" with Saffron Aioli, Watercress and French Breakfast Radish, Lemon-Vanilla Vinaigrette Dressed Lettuces, Textures of Granny Smith Apple, Local Goat Cheese and Candied Walnuts, Corvina Ceviche and Coconut Leche de Tigre, Sweet Potatoes, Cilantro and Crispy Rice Cracker, Torchon on Moulard Duck Foie Gras and Florida Strawberry with Graham Cracker Streusel, Harvested Basil and Moscatel Vinegar, Pan Roasted American Red Snapper on Coconut-Jasmine Rice with Pineapple and Black Bean Salsa and Ginger-Lime Vinaigrette, Crispy Skinned Filet of Loup de Mer with Bouillabaisse Infused Couscous, Haricot Verts, Cedar Creek Littleneck Clams, Caramelized Fennel and Piquillo Peppers, Over Roasted Filet of North Atlantic Salmon and Fingerling Potatoes with Tomato-Basil Broth, Spring Vegetables Melange and Eggplant Caviar, Roasted Breast of Amish Country Chicken with Buttermilk-Potato Mash, Braised Cipollini Onions, Wilted Kale and Natural Jus...
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