Chef Paul Barron, LLC
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Fri., April 12 5:30-7:30 SOLD OUT

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​White Asparagus
Champagne Zabayon, Black Truffle
 
Slow-Roasted Pork Belly

Lentils, Tomato Jam, Arugula
 
Lamb Loin
English Peas, Baby Potatoes, Fresh Savory, Roasted Lamb Jus
 
Lemon Tart
Pignoli Brittle

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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