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Due to open November 28, Antietam released a preview on Thursday of the newly minted menu. As promised in an interview with Eater, the chefs have delivered a selection of dishes that includes braised leg of rabbit, duck confit, and a terrine of oxtail. The offerings are divided into a selection of shared, small, a main plates with seasonally-inspired ingredients. Carrots and squash play a big roll, along with jams and jellies. But don't take our word for it. See for yourself.
