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Lantern Restaurant Review: Lantern’s chef-owner Andrea Reusing is a leader in the sustainable farming movement, and her restaurant reflects her philosophy. Though Reusing’s dishes call for unusual ingredients, local farmers have adapted to her needs by growing herbs and produce more commonly found in Asia than in rural North Carolina. It follows that her tantalizing pan-Asian dishes reflect the seasons. Appetizers may include speckled trout tartare with fresh wasabi and cucumbers; sautéed asparagus with soy butter and a poached farm egg; and salt-and-pepper North Carolina shrimp with fried jalapeños, coriander and sea salt. Main courses could be crispy garlic soft-shelled crabs with a red curry cucumber-mint salad; and lemon grass-grilled pork chops with jasmine rice, chili-lime sauce and a green papaya salad. Her signature dish, tea-and-spice-smoked chicken served with shrimp fried rice, is available all year. For dessert, try the spiced chocolate. While modest in length, the wine list is smart and rich in interest with choices that are uncommon and intriguing. A sekt, a sparkling Riesling, would make a great pairing with much of the fare, and other offerings from Germany and Austria are ideal as well, but there's plenty from the wider winemaking world.