Appetizers Cured Foie Gras Torchon , Rhubarb Jam, Pickled Strawberries, Brioche 28 Hamachi Crudo , Avocado, Pink Peppercorn, Soy-Truffle Vinaigrette 26 Braised Pork Belly , Cucumber “Kimchi”, Crisp Pig’s Ear Sala - Pink peppercorn - Document - PDFSEARCH.IO

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	Appetizers Cured Foie Gras Torchon , Rhubarb Jam, Pickled Strawberries, Brioche /28 Hamachi Crudo , Avocado, Pink Peppercorn, Soy-Truffle Vinaigrette /26 Braised Pork Belly , Cucumber “Kimchi”, Crisp Pig’s Ear Sala Add to Reading List Document Date: 2015-05-13 17:23:36 Open Document File Size: 311,57 KB Share Result on Facebook Person Mark Richardson / Sherry Vinegar Jus / Pearl Onions / / Position Executive Chef / / Region East Coast / / SocialTag Salad Asparagus Food and drink Top Chef Vinaigrette

Appetizers Cured Foie Gras Torchon , Rhubarb Jam, Pickled Strawberries, Brioche /28 Hamachi Crudo , Avocado, Pink Peppercorn, Soy-Truffle Vinaigrette /26 Braised Pork Belly , Cucumber “Kimchi”, Crisp Pig’s Ear SalaAdd to Reading List