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Ahi Tuna Tartar Wonton Taco’s with Wasabi Caviar and Sakimole
Pattigeorge'sServings: 4 servings |  |
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Bouillabase Ooh La La
Chef DamonServings: 2 generousl portions, Can be split by 4 for a appetiser | |
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Cannoli
Vertoris Pizza HouseChef Name: Christine Harman | |
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Chicken with Roasted Lemon and Rosemary Sauce
Sarasota Olive Oil Company | |
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CoConut Crusted Grouper
Siesta Key Oyster Bar | |
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Colony Snapper
The Colony Restaurants | |
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Crab Cakes with Tropical Tartar
The Sun House Restaurant & BarChef Name: Chef Darrell Mizell | |
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Cream of Mushroom Soup
Metro Coffee & WineChef Name: Betsy Nelson | |
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Creamy Seafood Chowder
Mattison's Siesta Grille | |
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Crow's Nest Bouillabaise
The Crow's Nest RestaurantChef Name: Executive Chef Michael Leopold | |
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Fred's Meatloaf
Fred's | |
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Grilled Salmon with Black Olive Vinaigrette
Mattison'sChef Name: Chef Paul Mattison | |
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Hot Grouper Salad Over Wilted Spinach
Harry's Continental Kitchens | |
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Lamb Shank Braised in Zin fandel with Rosemary
The Bijou CafeServings: serves 4 | |
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Lobster Pescatori
Harry’s Continental KitchensServings: 8 servings | |
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Marinated New Zealand Lamb Chops
Chef Paul Mattison | |
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Panna Cotta with Orange Sauce
Euphemia HayeChef Name: Chef Raymond | |
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Scallops Mar Vista
Mar VistaServings: 5-6 people | |
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Sweet Potato Pancake Recipe
Word Of Mouth | |
