Chef Paul Barron, LLC
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Fri., Feb. 21; 5:30-7:30 SOLD OUT

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$75.00
$75.00
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​Beetroot Risotto with Duck Confit & Shaved Turnip

Cured Tuna Provençal Toast
Roasted Fennel, Eggplant Caviar, Castelvetrano Olives, Tomato Confit,
and Balsamic Vinaigrette

Prime Skirt Steak with Chimichurri
Fingerling Potatoes “Tostones”

Espresso Creme Brûlée
Candied Chocolate Crumbs
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  • Home
  • Wine Dinner with Bob Feinn
  • In Home Dinner Parties
  • Catering
  • The Table
  • Gift Certificates
  • Contact
  • Careers