cooking for professors and students@Harvard

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beet tartar

orange, ginger, radish, raspberry, goat cheese

 

maine sea scallops

sunchoke puree, roasted maitake mushrooms, upland cress

 

ceviche

gulf shrimp, lime leaf, avocado, anaheim chili

 

cassoulet

white beans, saffron, rosemary

 

roasted vegetables

charred broccoli/ glazed carrots with miso tahini dressing

anise-braised fennel

 

eggplant roulade

burrata, basil, “leopard” tomato

 

bruschetta 1

cauliflower hummus, pecorino, pear

 

bruschetta 2

brie, habanero-tomato jam, chive

 

bruschetta 3

tenderized tuna, shishito peppers, parsley

 

apple tart

turnip, lemon, Obama’s crust

 

selection of macarons

grapefruit, vanilla, lemon curd

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