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Fried cauliflower and pickled cauliflower with yogurt sauce
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Chilled bay shrimp with zhoug in crisp romaine cups; grilled artichoke with salsa verde and aioli
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Chicken liver mousse with kumquats; seared beets with tahini and parsley
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Marinated eggplant with mint
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Vegetable yogurt salad with kohlrabi, cucumber, and radishes
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Roasted half game hen with harissa, couscous and mint
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Grilled carrots with cumin butter, parsley salad; Seared albacore over wheatberries
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