botargo


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bo·tar·go

 (bō-tär′gō)
n.

[Obsolete Italian, from Arabic baṭāriḫ; see bottarga.]

botargo

(bəˈtɑːɡəʊ)
n, pl -gos or -goes
(Cookery) a relish consisting of the roe of mullet or tunny, salted and pressed into rolls
[C15: from obsolete Italian, from Arabic butarkhah]
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Led by a dynamic culinary duo -- Executive Chef Oscar La Fuente and Chef de Cuisine Robert Reinken -- the menu features items such as a New York Strip that has been dry-aged in Himalayan Salt, six unique crudos delivered fresh daily and a signature house-made gnocchi with jumbo lump crab and botargo.