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Cilantro Bud Hot Sauce (Hmong)
Velouté de Châtaignes (Creamy Chestnut Soup)
Braised Sea Bass with Burdock
Spiced Percolator Punch
Spruce Salt
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
By
ELI SUSSMAN
GGS (Garlic, Ginger, and Shallot) Dressing
Beef Broth with Tortellini and Parmesan (Brodo )
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Bonito Butter
Burnt Citrus Salt
Thai Green Papaya Salad (Som Tum)
Dried Pickle Powder
Apple Croustade (Flaky Apple Tart)
Hiroko Shimbo’s Uguisu Mochi
Thai Boat Noodle Soup (Kuaytiaw Reua)
Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa
Chocolate Puff Pastry
Menu: A Christmas Dinner in Iceland
Endive Salad with Bee Pollen Vinaigrette
Celery Stewed in Olive Oil (Céleri Barigoule)
Grouper in Crab Sauce with Black Quinoa and Pickled Fennel
Mock Eel
Quinoa-Whole Wheat Bread with Raisins
Stir-Fried Celtuce Tops with Mushrooms (Xianggu Chao Wosun Ye)
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