Circa 1963
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Auswertung
Rezensionen
Foto
Speisekarte
Cremini Mushrooms, Olive Oil, Caramelized Onions & Brie Cheese
Roasted Sweet Corn with Butter, Mayo, Sour Cream, Chili Powder, Cotija Cheese & Lime Wedges
Little Neck Clams Steamed with Fresh Pico De Gallo, Butter, Lime Juice, & Dos Equis Mexican Beer
Braised Pears , Toasted Local Pecans Monterey Jack Cheese, Herb Infused Oil, Pear Reduction
Pecan Wood Roasted Chicken, Smoked Gouda, Chili Infused Oil, Mixed Herbs Finished with Red Cabernet Reduction
Sliced Roma Tomato, Fine Extra Virgin Oil, Fresh Mozzarella & Whole Basil Leaves
Chili Infused Oil, Toasted Cumin, Pecan Wood Roasted Chicken, Basil Pesto & Three Cheese Blend
Extra Virgin Olive Oil, Herb Infused Oil, Chili Infused Oil, Sun-Dried Tomato Pesto, Basil Pesto
Monterey Jack Cheese, Asadero Cheese, Smoked Gouda, Fresh Mozzarella, Goat Cheese
Marinated Artichokes, Spanish Olives, Sun Dried Tomato, Roasted Green Chili, Genoa Salami, Pecan Roasted Chicken, Roma Tomato, Cremini Mushrooms, Asparagus, Caramelized Onion, Applewood Bacon, Julian Kale
Cremini Mushrooms, Olive Oil, Caramelized Onions Brie Cheese
Roasted Sweet Corn with Butter, Mayo, Sour Cream, Chili Powder, Cotija Cheese Lime Wedges
Little Neck Clams Steamed with Fresh Pico De Gallo, Butter, Lime Juice, Dos Equis Mexican Beer
Braised Pears , Toasted Local Pecans Monterey Jack Cheese, Herb Infused Oil, Pear Reduction
Pecan Wood Roasted Chicken, Smoked Gouda, Chili Infused Oil, Mixed Herbs Finished with Red Cabernet Reduction
Sliced Roma Tomato, Fine Extra Virgin Oil, Fresh Mozzarella Whole Basil Leaves
Chili Infused Oil, Toasted Cumin, Pecan Wood Roasted Chicken, Basil Pesto Three Cheese Blend
Extra Virgin Olive Oil, Herb Infused Oil, Chili Infused Oil, Sun-Dried Tomato Pesto, Basil Pesto
Monterey Jack Cheese, Asadero Cheese, Smoked Gouda, Fresh Mozzarella, Goat Cheese
Marinated Artichokes, Spanish Olives, Sun Dried Tomato, Roasted Green Chili, Genoa Salami, Pecan Roasted Chicken, Roma Tomato, Cremini Mushrooms, Asparagus, Caramelized Onion, Applewood Bacon, Julian Kale
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