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• Roasted Rack of Lamb with Spring Succotash and Wilted Spinach
• Santa Barbara Spot Prawns in Pernod
• Burrata, Japanese Tomatoes, Panzanella, Wild Arugula
• Citrus "Jell-O" with Honey and Mint
• Griddled Eggs
• Braised Lamb with Horseradish and Parsley
• Chicken Soup with Matzoh Balls