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Made possible by the support of "The American Lamb Board" visit them at

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Chef Colin Lynch, Bar Mezzana / Black Lamb, South End, Boston

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bay scallop crudo, tangerine oil, pistachio

grilled baby artichokes, white anchovy mayonnaise

grilled octopus, marinated gigante beans

sage and chicken liver beignet, sauce carmelo

glazed lamb loin

herb salad

truffled potato agnolotti

parmesan fonduta

warm cauliflower salad

raisins & walnuts

fig & mascarpone tart

mascarpone ice cream, semolina anise crumble