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POLLO MILANESE

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CHICKEN ESCALOPE COOKED IN BREADCRUMBS AND LIGHTLY FRIED SERVED WITH SPAGHETTI POMODORO

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Aberdeen Angus rib-eye, mushroom purée and beef tea

December 22, 2016
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Smoky lentil soup with tarragon and mushrooms

December 22, 2016
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Green curry kale with crispy coconut tempeh

December 22, 2016

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