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Chef Harvey’s Tuscan “aperitivo”

As served at the May 1 sold-out Tenuta Sette Ponti dinner…

tuscan aperitivo

From left to right: wood-grilled scallop with blood orange ginger sauce and candied guanciale; rabbit terrine with pistachio, green fig, and mustard seed conserve; house-cured striped bass with apricot, toasted almond, fresh chive and red chili oil.

Bravo, Chef Harvey!

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