PDF-Restaurant Week Menu
SO
debby-jeon
Published 2017-03-05 | 5594 Views
1
st
Course
Winter Caprice
Warm Roasted Tomatoes Burrata Mozzarella Evoo Butternut Squash Bisque
Finished with Sage Oil and Crispy Sage
Carmelized Brussel
s
Sprouts
Thick
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