September 6, 2013
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| Boeuf et Chanterelles: Chicago style beef striploin, candied chanterelles, cippolini onion rings, pine nuts, grated parmesan - 2+ |
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| Thon Rouge et Petit Pois: Seared yellowfin tuna, sweet pea & mint puree, eggplant chutney, fava beans, spiced quinoa & pickled radish - 2+ |
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| La Degustation de Desserts: Chef's selection tasting platter - 2 (from left to right) Chocolate mousse - 2+ Lemon pavlova - 2 Strawberry olive oil cake - 2 Peach sorbet - 2 Marshmallows - 2+ Peanut butter white chocolate truffle - 2 |
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| Trappiste, Rochefort 8: Bitter sweet gives way to espresso; smooth, rich finish - 2+ |
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| Trappiste, Chimay Blue: Smells of jasmine & apples, slightly bitter hazelnut finish - 2+ |
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| Trappiste, Westmalle Tripel: Layered w apples, yeast and peaches - 2 J's comment > very similar to Sapporo, but Sapporo a tad better |
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Labels: belgian, crosstown, mediterranean
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