Lemon roasted potato , imported speck wrapped organic asparagus , champagne butter poached prawns , champagne foam , and a creamy citrus buerre blanc.. This dish has been a work in progress with me for almost 4 years now...every once in a while i pull it out ,dust it off , and tweak it a bit... the current edition is my favorite to date, as well as probably our #1 dish at the restaurant.
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