John Pleshette Meal of the Week
THAI DUCK SALAD
BROILED CHICKEN
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
