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    Chef Perry Pollaci

    Hamachi Crudo With Creamy Tofu, Smoked Hon Shimeji Mushrooms, Pickled Hearts of Palm, Crisp Burdock

    Hamachi Crudo With Creamy Tofu, Smoked Hon Shimeji Mushrooms, Pickled Hearts of Palm, Crisp Burdock

    Here we have a Japanese inspired appetizer that’s a great way to start your elevated dinner party. The richness of the fish is balanced with the brightness for the hearts of palm and the umami flavor of the smoky mushrooms. Here the tofu acts as a creamy dressing that is enhanced by the crisp texture of the burdock root. Finishing the Hamachi with caviar just bring the dish to another level that’s a sure way to impress your guests. INGREDIENTS: Fish: Yellowtail (Hamachi) 1
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    Grilled Little Gem Lettuce, Charred Shishito Vinaigrette, Pickled Shallots, & Parmesan Breadcrum

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    Tenderloin Of Beef With An Assortment Of Sunchokes, Horseradish Cream & Beef Jus

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    Coconut Panna Cotta With Roasted Strawberry & Rhubarb Compote

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    Heirloom Tomato Salad, Local Strawberries, Balsamic Roasted Strawberries, White Balsamic Chia Seeds,

    Heirloom Tomato Salad, Local Strawberries, Balsamic Roasted Strawberries, White Balsamic Chia Seeds,

    Hamachi Crudo With Creamy Tofu, Smoked Hon Shimeji Mushrooms, Pickled Hearts of Palm, Crisp Burdock

    Hamachi Crudo With Creamy Tofu, Smoked Hon Shimeji Mushrooms, Pickled Hearts of Palm, Crisp Burdock

    Popcorn Dusted Corn On The Cob

    Popcorn Dusted Corn On The Cob

    Watermelon Gazpacho With Charred Watermelon & Pickled Watermelon Rind

    Watermelon Gazpacho With Charred Watermelon & Pickled Watermelon Rind

    Elephant Garlic Chips

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