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We didn’t make it, but we ate it. Read about it on the blog.

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Vintage Cave. Amuse bouche: Seaweed with lilikoi bubbles and hazelnut dust. © 2014 Sugar + Shake

Vintage Cave. Amuse bouche: Quail egg and truffle. © 2014 Sugar + Shake

Vintage Cave. Course One: White sturgeon Caviar, lobster en gelée, Hawaiian hearts of peach palm, tarragon pudding. © 2014 Sugar + Shake