Christina and Paul in Burlingame, CA

Copper chargers were set with small black Zen stones to anchor menu cards and burgundy napkins. The six-course meal began with mango soup, followed by baked brioche with sautéed wild mushrooms and asparagus; gnocchi with gorgonzola and caramelized Bosc pears; braised artichoke bottoms; peach sorbet and pan-seared duck breast with a drunken cherry compote and crisp duck cracklings.

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