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A light, summery dish featuring tender cuttlefish, grilled watermelon, and spiced caramelized almonds served with a fresh radish salad.
Clean and cook cuttlefish in a wine and ink sauce, then serve over creamy polenta with bergamot and herbs.
Unique seafood ragout featuring minced cuttlefish tentacles and wings served over flash-boiled frozen cuttlefish body 'noodles' with parmesan.