© Chef Perry Pollaci. 

Olive oil poaching the cod adds to the lush and meaty texture of the fish.  Here we showcase spring with a myriad of vegetables with shots of acid coming from the pickled ramp and heat from the mustard oil.  Hints of vanilla bring out the sweetness of the passion fruit...

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

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