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consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness chef/proprietor jean-georges vongerichten chef de cuiisine kristen snavely brunch m a r k e t ta b l e & a p p e t i z e r s marinated olives cured meats and local cheeses roasted beets
raw fluke, blood orange, pickled fennel line caught tuna sashimi marinated with ginger, mint pretzel dusted calamari, spicy tomato, mustard aioli s a l a d s kale salad with lemon, serrano chilies, mint arugula and brussels sprouts salad, manchego, green olive dressing gem lettuce salad, market vegetables...
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