Chef Paul Barron, LLC
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  • Fri., Feb. 23rd 5:30-7:30

Fri., Feb. 23rd 5:30-7:30

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$59.00
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2 available
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​Beef Tartar
Dijon Mustard, Shallots, Capers, Cornichons, Watercress, Potato Chips
 
French Green Bean Salad
Country Ham, Almonds, Boiled Egg, Radish, Dill, Lemon Vinaigrette
 
Pan-Seared Atlantic Salmon Filet
Black Lentils, Endive, Blood Orange
 
Caramelized Banana Ricotta Tart
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  • Home
  • Catering
  • Spring Wine Dinner featuring Bob Feinn
  • Curated Products by Chef Paul Barron
  • In Home Dinner Parties
  • The Table
  • Cooking Classes
  • Gift Certificates
  • Contact
  • Careers