to begin allspice seared moulard breast, cherries, pine nuts, local greens 13 seared tennessee foie gras with apple gellee and shallot confit 14 angus bone marrow, salsa “fresca”, brioche 12 lobster “knuckle sandwi - Foie gras - Document - PDFSEARCH.IO

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	to begin allspice seared moulard breast, cherries, pine nuts, local greens 13 seared tennessee foie gras with apple gellee and shallot confit 14 angus bone marrow, salsa “fresca”, brioche 12 lobster “knuckle sandwi Add to Reading List Document Date: 2014-02-16 21:32:23 Open Document File Size: 57,56 KB Share Result on Facebook

to begin allspice seared moulard breast, cherries, pine nuts, local greens 13 seared tennessee foie gras with apple gellee and shallot confit 14 angus bone marrow, salsa “fresca”, brioche 12 lobster “knuckle sandwiAdd to Reading List