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frisee, shaved fennel, olive-oil poached fingerling potato coins, Parmesan, lemon-truffle vinaigrette
tangerine supremes, blue cheese, creamy cider vinaigrette + quinoa
sugar snap peas, Pecorino, herbed bread crumbs, balsamic vinaigrette
with lemon and mint
Cremini mushrooms, spinach, caramelized onions, goat cheese in phyllo dough
Duck confit, cream cheese, cornichon & red pepper, rolled in a buttermilk crepe. Served cold.
in GooseIsland Peres Jaques sauce, w/ creamy polenta & fava beans w/ sauteed cipolinni onions
w/ smashed fingerling potatoes (lightly dressed in creamy basil vinaigrette) & maitake mushroom-asparagus conserva
In romesco sauce, w/ marinated cucumbers on baguette
Menu for Hummingbird provided by Allmenus.com
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