Aubergine at L'Auberge Carmel

    Meals at the 12-table Aubergine begin with Champagne and an amuse bouche and proceed through an odyssey of full-flavored courses that are not much larger. Specialties: A version of Tournedos Rossini, in which medallions of beef filet with truffles and Madeira are served with an all-American touch of short rib in a four-bite course.

    Photo by Daniel Krieger for the New York Times
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