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Chef John Harris’ menu includes herb-crusted squab with Marsala, shallots and chanterelle risotto. Pastry chef Carrie Laird serves Nutella custard with caramel cream, fleur de sel and chocolate-hazelnut brittle. Reservations accepted. Lunch Tue.-Sat., dinner Mon.-Sat. Credit cards. $$$

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Chef John Harris’ French and Italian-inspired menu includes veal scallopini with gnocchetti, pea tendrils and lemon-caper butter. Sauteed spiced drum is served with French couscous, toasted almonds, pickled Anaheim peppers and Meyer lemon yogurt. Reservations recommended. Lunch Tue.-Sat., dinner Mon.-Sat. Credit cards. $$$

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