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Pomme frites, homemade catsup.
Pickled cucumbers, sauce remoulade.
Rolled in roasted pecans, pita wings, cumberland sauce.
Zinfandel grape coulis.
With apples, figs, and bulgarian feta.
With roquefort dressing.
Portabella and shiitake mushroom molded in herbed polenta, gorgonzola cream.
Tossed in a rich garlic butter with diced tomato, leeks and cream.
Thinly sliced, peppered and sauteed, flamed with cognac, finished with burgundy and sour cream.
Oven roasted on asparagus in fish fume.
New York sirloin sauteed with shallots, reduced with merlot and sweet butter.
Scallops baked in potato bordered shell bathed in a vermouth thyme sauce.
Chicken on the bone braised with mushrooms and pearl onions in a white wine broth.
Sliced from the loin and pan seared with whole clams, pancetta and bell pepper, deglazed with lemon and vino verde.
