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You’ll receive many special gifts from the kitchen when dining at Blue Hill at Stone Barns. Although the offerings change according to what’s in season and being harvested from the adjacent farm, your meal will definitely begin with a series of veggie-centric amuse bouches. On a recent visit, we nibbled on tiny skewers of raw carrots, asparagus and radishes presented on a long wooden plank. Next came paper-thin chips made from ramp greens, sweet potatoes and carrots, artfully presented hanging from tiny tree branches. Bite-sized burgers featuring patties made from minced mushrooms followed, served on a bed of sesame seeds in a tall glass (you may also encounter this signature made with beets or tomatoes). And last but certainly not least, the kitchen sent out a square of pork liver mousse encased by thin slivers of chocolate tuile — imagine savory ice cream sandwiches for grown-ups. But the treats don’t end there. Whether you order the five-, eight- or 12-course dinner, your meal at the Forbes Travel Guide Four-Star restaurant will conclude on a final sweet note following dessert with a selection of complimentary mignardises, such as chocolate-pear lollipops with liquid centers, chocolate-covered macadamia nuts, and chocolate-flax seed brittle.