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  • For my first course, and a sign of the complexities to come, I was served Seared Tuna with Togarashi crust amongst a bed of beets, citrus, and spice including a compressed beet sheet, tangerine imbued with saffron, pomello cells, blood orange slices, Fuscia flowers, jicama, mellon, and beet balls, a yellow beet string, and a small Hazelnut ???clump.??? Inevitably a salad course but obviously much
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