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Carpaccio diem

by Do Bianchi on July 2, 2010

Chef Harvey’s Carpaccio was AMAZING last night: Thin sliced raw Kobe beef with horseradish, white truffle aioli, Parmesan Frico, capers and grilled cremini mushrooms.

Paired beautifully with the Terruzzi & Puthod Vernaccia di San Gimignano.

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From: featured dish, featured wine, our menu, wine pairing
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