John Pleshette Meal of the Week
BABA GANOUSH
SHRIMP WITH SHITAKES AND CELERY
COD WITH SAFFRON
FRESH TOMATO SOUP
CHICKEN WITH FENNEL, LEEKS AND VINEGAR
CURED FOIE GRAS
PORK TENDERLOIN SALAD
SMOKED TROUT SALAD
CHICKEN WITH GARLIC, SAGE AND LEMON RIND
CHINESE DUCK À L’ORANGE
