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Before tucking into your garganelli with Bolognese sauce or San Daniele prosciutto with black figs and vin cotto at Andrea, your waiter will offer you a special gift from the kitchen to whet your appetite. The amuse bouche changes according to what’s in season, though when we dined there, we were treated to a small quenelle of salt cod and potato purée garnished with a dot of roasted tomato sauce and sprinkled with micro-herbs — an refined version of baccalà. And don’t think your meal ends after that last spoonful of strawberry gelato, either. Our multi-tiered silver tray of mignardises resembled a Christmas tree of sorts and featured cubes of lemon cake, crème-topped cookies, berry-flavored gelées and miniature chocolate tarts. Now that’s a sweet way to end a dinner.