Blue Restaurant and Bar 
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Executive Chef Gene Briggs has created a multi-cultural menu that features dishes from Spain, France, Greece, Sicily, Italy, and Morocco. With more than 25 years of experience working in a variety of restaurants, the upstate New York native's cooking mantra is simple: fresh. Chef Briggs incorporates fresh ingredients with fresh hand-selected cuts of meat creating exceptional food and a phenomenal dining experience. Prepare to savor the taste of a Moroccan Tagine, Galette de Crabe et Homard, or Tenderloin ala Blue. Chef recommendations include the Duo of Wild Boar, the Pan-seared Mediterranean sea bass, a dish prepared with fresh herbs, artichokes, and pear tomatoes. Don't forget to leave room for Blue's incredible Cake di Chocolate served with a warm molten center and accompanied by vanilla ice cream.
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