PAN-FRIED SNAPPER WITH BUTTERY PARSNIP PUREE AND BALSAMIC-GLAZED RED ONIONS TANGY SWISS CHARD WITH SLIVERED CARROTS MUSHROOM-FENNEL SALAD WITH TRUFFLE OIL
2002 BASTIANICH VESPA BIANCO
ARTISANAL CHEESE PLATE
LEMON-POPPY POLENTA COOKIE AND HUCKLEBERRY SORBET SANDWICHES
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