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SPRING ZING

These amazing full-flavored dishes have an extra kick!

PHOTOS BY DONNY MICHEL
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NINE-TEN RESTAURANT & BAR
Yuzu Koshu Salmon Tartare — California roll inspired: avocado puff, wild rice, watermelon radishes, mustard frill, cilantro, and Aleppo pepper

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OSTERIA ROMANTICA
Salmone Ripieno — Filet of fresh Atlantic salmon stuffed with scallops, crab meat, and spinach, in curry sauce. Served with fresh vegetables

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A.R. VALENTIEN
Ahi Tuna Crudo — Buttermilk, spring pea purée, Szechuan chili oil, garlic, and mint

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ELIXIR
Red Pepper Jam Quinoa Bowl — Quinoa, grilled zucchini, spinach, avocado in house-made red pepper jam (crushed red peppers, tomatoes, and hint of agave)

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AMERICANA RESTAURANT
Jalapeño Burger — Eight-ounce all-natural grilled Angus beef on a seeded bun. Served with coleslaw, pickle, and herbed parmesan truffle fries

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RANCH 45 
Smoked Tri-tip Sandwich —House-made smoked tri-tip, barbecue sauce, crispy onions, and coleslaw on a brioche bun. Served with hand-cut fries

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PUMMARO
Diavola Pizza — Spicy salami, tomato, mozzarella, and olives on a delicate crust

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POMODORO
Gnocchi Tre Sapori — House-made gnocchi, tangy gorgonzola, pesto, tomatoes, pine nuts, and basil