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Crazy Water in Walker’s Point (839 S. Second St.) is not the sort of restaurant that needs to overhaul its menu. But there’s nothing wrong with a little winterizing. Recent additions to the menu include the following entrées: grilled hanger steak with watercress and roasted garlic flan, baby eggplant, and creamed sherry-foie gras reduction; mushroom-dusted diver scallops with cauliflower puree, braised Swiss chard, and red wine reduction; and pan-seared Hudson Valley duck breast with creamed leek tartlet and apricot-curry puree. Owner Peggy Magister has also brought back beef wellington, served with double-baked new potatoes and glazed baby carrots. Combating winter, one plate at a time. Entrées $26-$36.
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