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The seared scallops are served in a "super lemon haze, honey and apple cider vinaigrette".
Breakfasts using locally sourced ingredients are served in a conservatory overlooking the garden.
They are served in a tomato and saffron sauce that's mopped up with warm flatbreads.
They are served in a cup, and you spoon them up like breakfast cereal.
Most sundaes are served in a tall glass or deep bowl.
Mussels, meanwhile, are served in a huge bowl with spicy merguez, in a broth heavy with shredded lamb.
Bar Pilar is celebrated for its Mediterranean mussels (clotxines in Valenciano), which are served in a simple paprika broth.
Minnowlike keski are served in a tomato-and-onion sauce vibrant with finger-staining turmeric; they can be gobbled whole.
You can have it tsukemen-style ($8.50), in which the noodles are served in a separate bowl.
Steamed mussels are served in a shallot white wine broth ($12.50), or try the Jules burger ($11).
They cook slowly on a low-heat griddle all day and are served in a soft steamed bun.
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