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Cabezon Restaurant
Served with trout caviar and creme fraiche.
Served with aioli.
Blue pool or disco hama on the half shell with champagne mignonette.
Castelvetrano, nicoise and picholine.
Served with white cheddar, gruyere and smoked paprika.
Idiazabal, cana de cabra and seastack with almonds and quince.
Served with roasted curry aioli and basil.
Served with garlic croutons and grana padano.
Served with glass noodles, peppers, carrots and cashew sambal sauce.
Served with crostini, pickled red onions, apple and cornichons.
Served with smoked jalapeño, coconut, aromatics and mint.
Served with wild white shrimp, local fish, Manila clams, dungeness crab, calamari and blue mussels.
Served with creamed Spinach, cauliflower, pommes frites and caper sauce.
Served with Kabocha squash fritters, cipollini onions, broccoli, cauliflower mushrooms and miso jus.
Served with creamy wheat spatzle, hedgehog mushrooms, kale, black truffles and sauce bordelaise.
Served with Kerala potato curry, Spinach and mint chutney.
Served with chocolate sauce and candied hazelnuts.
Callebaut belgian chocolate.
Served with Mandarin mousse, pomegranate and candied zest.
Served with sugar cookies.
Served with house vanilla ice cream and caramel.
Menu for Cabezon Restaurant provided by Allmenus.com
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