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with a local cream corn dipping sauce

with a tarragon white vinegar cream sauce served on a bed of micro greens

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local red and golden beets with roasted pecans and goat cheese over arugula in a honey sherry vinaigrette

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sundried tomatoes, broccoli rabe, with fresh garlic and extra virgin olive oil

swordfish, mussels, and shrimp in a spicy red sauce

served with house fries and topped with crispy fried red onion rings