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Flash-fried Louisiana soft-shell crab salad is made with baby mizuna, quince vinaigrette, English cucumbers, cherry tomatoes, red onions, spicy pickled watermelon rind and roasted corn. Savory cheesecake is made with crab, andouille, smoked Gouda, onions and peppers and served with local baby greens and roasted bell pepper coulis. Reservations recommended. Lunch Wed.-Sat., dinner Wed.-Sun., brunch Sun. Credit cards. $$$

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Roasted quail salad comes with local baby greens, red onion, Granny Smith apples, goat cheese-stuffed raspberries, poached quail egg and citrus vinaigrette. A Parmesan-breaded veal medallion is served with sauteed broccolini, yellow squash, zucchini, carrots and a lemon-caper beurre blanc. Reservations recommended. Lunch Wed.-Fri., dinner Wed.-Sun., brunch Sun. Credit cards. $$$

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