Chef Paul Barron, LLC
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Fri., Sept. 28 5:30-7:30 Sold out

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​Butternut Squash Risotto with Porcini Mushroom
Aged Balsamic Vinegar, Parmigiano Reggiano
 
Smoked Nova Scotia Salmon
Red Beets, Cucumber, Sherry Vinegar, Crème Fraiche, Crispy Potato
 
 Duroc Pork Rib Chop
Polenta, Broccoli Rabe, Roasted Tomatoes
  
Caramel Apple Tart with goat Cheese
Cranberry Coulis
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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