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Food, Horology

An evening at Gary Danko

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The menu
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The amuse bouche
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Glazed Oysters with Osetra Caviar, Salsify and Lettuce Cream
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Lobster Salad with Apple, Jicama, Celery Root and Marinated Citrus
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Pancetta Wrapped Frog Legs with Sunchoke Puree, Potato and Lentils
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Lemon Crusted Yellowfin Tuna with Roasted Fennel, Pepper Relishand Meyer Lemon Butter Sauce
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Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrots
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Herb Crusted Loin of Lamb with Beets, Polenta, Escarole and Raisin-Pinenut Relish
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Non-Cholesterol Meyer Lemon Souffle (before)
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Non-Cholesterol Meyer Lemon Souffle with Blackberry Sauce (after)
Non-Cholesterol Meyer Lemon Souffle with Blackberry Sauce

Baked Chocolate Souffle (before)
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Baked Chocolate Souffle with Two Sauces (after)
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Boston Cream Napoleon with Dulce De Leche
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Coffee Cocoa Nib Beignets with Meyer Lemon Caramel Cream
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Petit Fours
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Glashutte Original Panomatic Lunar
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Jaeger-LeCoultre Duetto Classique
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