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  • I have been to Sardine twice now. The first time I was extremely pleased and my most recent visit was even more memorable. For an appitizer, I had the scallops in apple cider reduction. The reduction added a nice acidity that balanced out the richness of the scallops with light greens added for texture. For a main course I had the flounder with a grapefruit vinaigrette. Another dish that was beaming with color and flavor. The main course used napa cabbage, parsnips and haricots verts to add crunch, which offset the texture of the fish. Great service also and you can even find some great beer on tap. Hard to find a Goose Island Matilda anywhere else. Love this place.
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