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A Week to Eat | San Diego Uptown News

Submitted by Karol on January 14, 2010 – 12:32 pmNo Comment

Roquette and parmesan salad with extra-virgin olive oil, white balsamic glaze . Vodka-cured beef tenderloin carpaccio with olives, capers, white truffle oil, toast points. Salmon tartar with cucumber, dill, creme fraiche, thyme vinaigrette. …. Braised beef short rib with roasted root vegetables, in a red wine reduction. Choice of third/dessert course. Steamed

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A Week to Eat | San Diego Uptown News

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