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Other menu go-tos include things like the Barclay Key Grand Plateau, a chef’s number of raw bar and seafood cocktail; butter-poached lobster; a 40-day, dry-aged Ribeye; and a number of cuts of yankee and Japanese wagyu.There's a mix of uncomplicated cuts—Assume Spanish mackerel or Australian lobster topped with dry soy sauce or lemon—and a lo