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Dinner
November 4, 2014 @ 6:30 pm
First Course: Frisee Salad with fried prosciutto, apricots, and bleu cheese, finished with a lemon vinaigrette and a poached egg.
Main Course: Veal Milanese served over a warm potato salad and maple-roasted radicchiio.
Dessert: Frangelico pot a creme with berries.