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Brunch from the Farm

With their own homegrown vegetables and homemade cheeses, two Atlanta chef-farmers create a fabulous vegetarian meal.

For the first course, creamy mozzarella covers tender grilled asparagus, then spring garlic punches up a light spinach frittata served with just-picked mesclun. Dessert choices include vanilla ice milk with espresso syrup and strawberry biscuits with housemade crème fraîche.

Drinks and Starters

Main Course

Desserts

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