Chef Paul Barron, LLC
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Fri., Feb. 21; 8:00-10:00

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$75.00
$75.00
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4 available
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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
  • 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