Menu:
Truffled Caesar "Wedge" with Hard Boiled Eggs with Parm Crisps
Grilled Pear & Cashel Blue Cheese Wrapped with Prosciutto
Rosemary Scented Beef Tenderloin with Port Jus Roasted Fingerling Potatoes & Haricot Verts
Sicilian Ricotta Cheesecake with Meyer Lemon Curd
Discussion
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