Chef Paul Barron, LLC
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Fri. Feb. 22 8:00-10:00 SOLD OUT

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$64.00
$64.00
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​Pan-Seared Sea Scallop
Braised Lentils, Celery, Riesling Sauce
 
Frisée Salad
Boiled Egg, Shaved Parmesan, Truffle Vinaigrette
 
Braised Pork Cheek
White Beans, Brussels Sprouts, Bacon
Whole Grain Mustard, Calvados
 
Caramelized Banana Ricotta Tart
Bourbon Caramel
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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