First Courses

Amazing first courses for every taste, from a little gem salad with lemon vinaigrette to fromage blanc custards with radish salad.
One dish served fresh every day.
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recipes

Zucchini Carpaccio with Salt-Broiled Shrimp

In this clever recipe, Jason Stratton of Seattle's Spinasse makes a simple, creamy sauce by simmering toasted pine nuts with lemon zest and chicken stock, then pureeing them. His other smart trick: cooking shrimp on a superhot bed of coarse salt flavored with bay leaves and lemon zest.

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