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Crispy duck confit is served with Creole mustard cream sauce. Pan-seared redfish is finished with toasted almonds, brown butter and crabmeat. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards. $$$

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Duck confit is served with Creole mustard cream sauce. Pan-seared redfish is topped with toasted almonds, brown butter and crabmeat. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards. $$$

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