Tuesday, February 4, 2014

steamed mussles and crispy pork belly with basil fennel cream, grilledleek salad, and chamomile honey


Maine Mussles steamed in wine, butter, herbs.

Crispy pork belly.

Basil fennel cream.

Grilled leek-carrot-fennel salad

Chamomile-Rosemary Infused Honey

Micro Chives 

Micro Turnip Greens 



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