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The City Magazine Since 1975
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Grilled Quail with Glazed Brussel Sprouts, Pearl Barley, & Sausage
Bone-in smoked ham
Concaved Steaks
Duck Breast with Pomegranate Glaze & Wild Rice
Slow-Baked Grouper with Heirloom Tomato Vierge & Fine Herbs
Field Pea Pilau
Smoked Duck, Black Mission Figs, Leonora Cheese, Fried Green Peanuts, & Greens Salad with Lemon-Champagne Vinaigrette
Heirloom Tomato Pie
Linguine Carbonara
Herb-Crusted Golden Tilefish on Collard Stems Barigoules
Preserved Lemon Risotto
Herb-Roasted Turkey
Roast Pork Shoulder with Sorghum Baked Peanuts & Pickled Okra
Fried Chicken & Waffles with Spicy Sorghum
Goat Meatballs with Lentils & Coconut Hoppin’ John
Grilled Goat Leg
Curried Goat
Grilled Flatbread Pizza with Kale & Country Ham
Roasted Leg of Lamb Persillade
Fingerling Potato And Leek Pizza
Herb- & Mustard-Crusted Rack of Lamb with Salad & Hand-Torn Croutons
Stuffed Quail
American Wild Sturgeon Caviar with Homemade Potato Chips & Creme Fraiche
Wahoo Crudo, Tonnato Style
Whole Flounder with Five-Spice Asian Marinade
Parmesan Polenta
Lemon-Basil Crab Cakes
Chicken Charleston
Haché Parmentier
Fried Turkey
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