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Crispy Sweetbreads

March 25, 2013


Savory, rich, distinct… we love sweetbreads.  For those of you brave enough to try them, these are the perfect blend of flavors and textures.  Battered and golden brown, our sweetbreads rest on a bed of sunchoke puree.  A Meuniere sauce and fresh, bright capers balance the plate and really make this dish sing.  We garnish with delicte chives and a few sprgs of mache.

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