by veraison#123 | Oct 4, 2017 | Recipes
Print Recipe JAPANESE SCALLOPS SATUEED & DUMPLINGS, CURED OCEAN TROUT, BRAISED FENNEL, TOASTED WALNUT DASHI, SESAME Price: 24 Course Lunch Servings Course Lunch...
by veraison#123 | Oct 4, 2017 | Recipes
Print Recipe POTATO GNOCCHI MARINATED LAMB FILLET, SLOW BRAISED PARSNIP PUREE, SWEET ONION, PEDRO XIMENEZ Price: 22 Course Lunch Servings Course Lunch...
by veraison#123 | Oct 4, 2017 | Recipes
Print Recipe HERBED CHICKEN BREAST BRIOCHE BURGER GRILLED PEPPERS, ST BERNARD BACON, MONTEREY JACK, COLESLAW Price: 21 Course Lunch Servings Course Lunch...
by veraison#123 | Oct 4, 2017 | Recipes
Print Recipe CONFIT OF DUCK, GOATS CHEESE & LEEK RAVIOLI, SAFFRON BRUINOISE Price: 22 Course Lunch Servings Course Lunch...
by veraison#123 | Oct 4, 2017 | Recipes
Print Recipe FETTUCINE WITH MERGUEZ LAMB MEATBALLS, PUMPKIN, TARRAGON PEST0 Price: 19 Course Lunch Servings Course Lunch...
