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JORY at The Allison Inn’s creative executive chef Sunny Jin sends out tantalizing gifts to diners. You will begin your meal with a thoughtful amuse-bouche from Jin, who honed his culinary chops at the legendary El Bulli and The French Laundry. In the spring, the amuse-bouche might be a lamb-and-pea stuffed profiterole with a little harissa aioli and garnished with petit cilantro. When we dined at the in the winter, savory-smoky parsnip custard topped with guanciale (jowl bacon) and wisp of shaved scallion satiated all the senses. We especially enjoyed our palate cleanser, a cucumber-lime sorbet — it piqued our palate and inspired us to make a selection from the Forbes Travel Guide Four-Star restaurant's tantalizing dessert menu.