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Seared diver scallops are served with bacon- and truffle-laced lentils, baby arugula and a prosciutto chip. Quail pain perdu is buttermilk-battered quail over brioche French toast with a spicy bacon-Steen’s cane syrup drizzle. Reservations accepted. Lunch Tue.-Fri., dinner Wed.-Sat., late-night Thu.-Sat. Credit cards and checks. $$$

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