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Veal
Crab–Potato Salad
Poached Salmon
Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano
Deep-Fried Anchovy Spines
True Clams in Ginger Sauce
Venetian-Style Gratinéed Shrimp (Gamberoni Grigi al Gratin)
Seppie in Umido col Nero di Seppia (Cuttlefish Stewed in Its Ink)
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Puréed White Bean Soup
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Fritto Misto (Mixed Fried Seafood and Vegetables)
Fegato alla Veneziana (Calf’s Liver and Onions)
Pasta e Fagioli (Pasta and Beans)
Marinated Sardines
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Tagliolini with True Clams
Seasoned, Sliced Grilled Beefsteak
Grancevola con Zucchine e Carciofi (Spider Crab with Zucchini and Artichokes)
Trippa alle Verdure (Stewed Tripe with Vegetables)
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