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Hearth Restaurant

Dinner at Hearth Restaurant tonight.

Click here for a dinner back in November 2006.

Amuse: Smoked lentil soup

Shakespeare’s Falstaff: Palo cortado, white wine-poached pear syrup

Rabbit terrine, foie gras; frisee and prosciutto salad, olive tapenade
2003 Riesling Spatlese, Haardeter Burgergarten, Pfalz, Germany

Red snapper, fingerling potatoes, celery root, sunchoke chips, black truffles

Duck tortelli, borlotti beans, hen of the woods mushrooms, cabbage

Prosciutto wrapped monkfish, escarole, black olives
2003 Cotes du Rhone-Villages Cairanne, L’Exigence, France

Venison loin, venison sausage, parsnip puree, roasted pears, pine nuts

Passionfruit semifreddo, tropical fruit salad

Coffee mascarpone pudding, chocolate tuille

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In the Pantry

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