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  • Don't know why the food heading says American. This is simply great food period that defies a label. One of the specials was a roast/grilled lamb sirloin with mergeuz sausage and white bean cassoulet. Perfection. Started with the steak tartare topped with quail's egg. A rare treat...get it?! Nice little chocolate dessert to close. Old vine Tempranillo wine followed by an impromptu wine tasting of the list with David. Chef, you've set the bar again and hit it out of the park. Good luck with the HVAC ;-)
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