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Sugarcane-lacquered Texas quail is stuffed with charred chili and peppercorn rice boudin and served with tasso-braised cabbage, rum vinegar glaze and Crystal pepper jelly. Yellowfin tuna Provencal is served over smoked tomatoes, charred onions, fines herbes, roasted eggplant and olives with black garlic vinaigrette and red pepper rouille. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$$

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