Chef Paul Barron, LLC
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Thurs., June 6 5:30-7:30 SOLD OUT

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Gnocchi with Summer Truffle 
Spring Peas, Ricotta 


Tuna Niçoise Tartare
Lemon, Quail Egg, Potato, Tomato Confit, Black Olive, Dill, Radish


Rack of Lamb 
Chanterelles, Pea Green Salad, Lamb Jus


Strawberry Shortcake 
Creme Fraiche Shortcake, Strawberries, Chantilly 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