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Restaurant Details

Duck leg confit is served with a salad of baby arugula, frisee, green apples, spiced pecans and Gorgonzola. Roasted venison chops are served with celeriac flan, sauteed baby vegetables, mushrooms and blackberry grand veneur sauce. Reservations required. Lunch Wed.-Fri., dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$$

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