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At this minimal dining room specializing in the farm-to-table trend, an ever-evolving menu created by owners Derek Means and Craig Baker features playful takes on the classics. Chicken roulade gets dunked in waffle batter and covered in rich maple gravy, and ravioli has come stuffed with pork heart and topped with a thick mushroom ragout. The simpler fare is equally mouthwatering, with sandwiches ranging from a slow-braised turkey smothered in Gouda, chimichurri sauce, and caramelized onions to a hand-breaded tenderloin doused in a sauce of stoneground mustard and horseradish.
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