Chef Paul Barron, LLC
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Fri. Jan. 4 5:30-7:30

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$64.00
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Roasted Spanish Octopus
Chickpeas Purée, Chorizo, Green Olives
Romesco Sauce

Braised Belgium Endive
Blood Orange, Pistachios, Parsley, Olive Oil

Honey & Spice-Lacquered  Roasted Duck Breast 
Sweet Potato, Porcini Mushroom, Kumquats 

Green Tea and White Chocolate Molten Lava Cake
Raspberry ​
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  • Home
  • Catering
  • Wine Dinner with Bob Feinn
  • Curated Products by Chef Paul Barron
  • In Home Dinner Parties
  • The Table
  • Cooking Classes
  • Gift Certificates
  • Contact
  • Careers