Rosé Cured North
Carolina Flounder with Rose Granita, Marinated Beets and Orange Wine Vinegar
Cabernet Franc Pork Tonnato with Arugula, Meyer
Lemon and Pine Nuts
Painted Red Braised Beef Cheek with Smoked
Potatoes, Bacon Thyme Crumble and Swiss Chard
Viognier Mulled Viognier Poached Pear with
Butter Pecan Ice Cream, Black Pepper and Puffed Wheat
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