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Clams and Custard

 Starting tonight we’re offering a new pasta dish:  Linguine with Venus Clams, white wine broth, heirloom tomatoes, pancetta, basil, crushed red pepper, aged Parmesan, and grilled Levain from Bread & Cie.

  We’ll also have a new dessert: Crema Catalana.  It’s essentially a Spanish Creme Brulee with vanilla bean and a hint of lemon.  Instead of burning the sugar on top with a flame, it’s cooked with a branding iron.  Somehow this makes the dessert magical and even better than any creme brulee I’ve ever had.  

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