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Pan-seared jumbo scallops arrive at Coa Del Mar over a creamy tomato risotto, sautéed spinach and beurre rouge cradling each one
The ahi tuna bowl lands at the table at Coyne’s just after noon — ginger ponzu, avocado, pineapple, pickled red cabbage,
The ossetra arrives tableside at Coa del Mar — brioche, blinis, and traditional garnishes arranged for two while Eagle Lake holds