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Kaffir-lime leaves impart a special aromatic tang to many of the dishes at this Upper West Side spot. Seafood red curry is teeming with fresh shrimp, squid, scallops and mussels, all of which are pleasantly tart, thanks to a hint of the leaf. The less adventurous will be pleased with grilled salmon in honey mustard, nicely balanced by a raspberry vinaigrette. There’s no stopping the march of limes: Even the crème brûlée gets a sweet infusion.