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The food presentation at Andrea, The Resort at Pelican Hill’s Northern Italian restaurant, resembles the restaurant itself: refined and elegant. Even though the platings are gorgeous, they’re not so precious that you lose focus on the fresh, seasonal ingredients themselves. Most dishes are served on simple dinnerware, and sauced pastas — like the excellent saffron tagliolini with spicy king crab sauce — come neatly coiled in tight balls with nary a spoonful of sauce out of place. Most entrées, like the herb-crusted halibut with morels, are garnished with micro-greens, which add a lovely pop of color and herbal note to dishes without overwhelming them with leaves and sprigs. For primo presentation, however, order the risotto, which changes seasonally. When we were there, it came loaded with white asparagus and truffles. Served tableside, your risotto will be finished inside a giant wheel of aged Parmiginao-Reggiano cheese before the waiters shave the fresh truffles on top.