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- Todd Perrin and Derek Dammann inspect the product.
- The menu.
- Jeremy Charles and Kyumin Hahn plate a seal mince amuse.
- Raw smoked seal, pickled plums and juniper, from Derek Dammann.
- Seal liver and kidney, seaweed butter and onion purée, from Derek Dammann.
- Seal loin, from Jesse Vergen.
- Beet and seal parfait, from Jeremy Charles.