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Hearth Redux

Click here and here for previous dinners at Hearth.

Junipero Serra cocktail –Ketel One citron vodka, fig puree, Peychand’s bitters

Amuse: parsnip soup, cardamom

Crudo tasting

Left to right: hamachi, red pepper, rosemary; scallop, Asian pear, pepitas, pumpkin seed oil; fluke, endive; Spanish mackerel.

2005 Scheurbe Spatlese Ungsteiner Herrenberg, Pfalz

Lobster ravioli, leeks, parsnip, grated orange rind, chives

Copper River sturgeon wrapped in prosciutto, pistachio nuts, trio of sweet potatoes (regular, white, Japanese)

Organic chicken, chicken confit, Swiss chard, porcini marmalade, quail egg

2005 Shiraz, “Above the Law”, Maverick

Braised short rib, beets, bone marrow, beet jus

Pre-dessert: pumpkin seed panna cotta

Steamed chocolate cake, Earl Grey whipped cream, poached pear

Once again, a wonderful dinner at Hearth.

And to think, La Hesser rated it two stars. What was she thinking? More to the point, what was she smoking?

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