Chef Paul Barron, LLC
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  • Fri., May 25 8:00-10:00 SOLD OUT

Fri., May 25 8:00-10:00 SOLD OUT

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Potato Gnocchi with Berkshire Pork Ragu
Roasted Tomatoes, Black Olive, Fresh Savory

Asparagus “Caesar”
Poached Asparagus, Shaved Asparagus, Toasted Bread Crumbs, Parmigiano Reggiano, Anchovy, Creamy Lemon Dressing


Roasted Monk Fish
Chickpeas, Swiss Chard, Chorizo Emulsion


“Chocolate Pudding Pie”
Chocolate pot de crème, Vanilla Shortbread Crust,

​Fresh Raspberries & Whipped Cream


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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