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February 22, 2010


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Wow. Breakfast at Shinn and dinner at NF Table. That's one of my favorit pairings.
So... how about a litlle "what I ate" for that weekend?????

Just for you Dave, here's what we had at NFT:

Amuse: Block Island Fluke crudo with ruby grapefruit, Hawaiian pink salt and crispy ginger

1st Course: Raw Hamachi with glazed daikon and seared HV foie gras

2nd Course: Peconic Bay Scallop and Lobster-stuffed calamari in a spicy lime leaf broth (Nena) and Curry crusted seared tuna with carrot puree and shiitake mushrooms (me)

3rd Course: Pan-roasted local duck breast with Celery Root Purée, Shiitake Mushrooms, Leeks and Beet-Truffle Jus

4th Course: Charred Meyer's Ranch Strip with short rib ravioli with thumbelina carrots, garlicky chard and black truffle reduction

Dessert Amuse: Coconut tapioca with Passion Fruit Sorbet and Crispy Coconut Wafers

5th Course: Warm Chocolate Souffle Tart with Malted Milk Chocolate Ice Cream (Nena) and Blood Orange Parfait with Yogurt Sabayon, Blood Orange Sorbet and Toasted Pistachios (me)

Too bad you missed the donuts. (Really... the dessert donuts they make are AWESOME!)

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