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A Hearth Retrospective

Spiked Luis Rivera cocktail: Navarro Gewurztraminer grape juice, rum, citrus fruits, mint.

2004 Kabinett Riesling

Copper River salmon, market radishes, squash, sugar snap peas, gros sel.

Pan seared rouget, opal basil, yellow pepper puree, zucchini, peppers

Roasted sweetbreads, chantrelles, sweet corn, sweet corn puree

Seared scallops, heirloom tomatoes, mint, zucchini, sucrine, black olives

2006 Kir-Yianni, Noussa, Greece

Left: roasted beet salad with mache, Gorgonzola and hazelnuts.

Right: Amuse bouche glasses filled with chilled cucumber soup.

Pappardelle, rabbit, tomato concasse, fava beans

1998 Terricci, Tuscany, Italy

Chilled pea soup with peekytoe crab, lemon and croutons.

Pork three ways.

Clockwise from top left: pork tenderloin, crispy pork belly, pork sausage. Served with honshimeji mushrooms and zucchini.

Olive-oil poached halibut, clams, fennel, watercress, caperberries

Roasted sturgeon, Rancho Gordo beans, bacon, smoked garlic and sage

Almond cherry trifle.

Previous dinners at Hearth can be seen here and here.

Discussion on eGullet can be seen here. A thread on Mouthfulsfood can be viewed here.

Hearth is located at 403 East 12th Street (corner 1st Avenue), in the East Village.

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