6/24/10
Market Vegetable Menu
1) Artichokes barigoule with fennel, sorrel, and pickled mustard. 2) Cauliflower with beluga lentil, summer truffle vinaigrette, and upland cress. 3) Farro rissotta with porcini mushrooms, braised carrot, and garlic scapes.
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I think I would choose this menu! : )
ReplyDeleteFrom Odie: So much for the art, now where is the food?
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