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  • Seasons change and so should menu items. Today mine features thinly sliced, ghee-roasted turnips and garlic under a bed of tomato-thyme jam, topped with fresh-chopped scallion tails, roasted pepper, and warm raisins. Followed with the season's end of kale, pan seared with local honey, pecan halves, clove, and cayenne. Served under a happy, local Mallard-duck egg. Break your yolk and enjoy.
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