John Pleshette Meal of the Week
BRAISED OXTAIL
CHICKEN WITH ONIONS
RISOTTO WITH CHANTERELLES
LAMB STEW DA GINO
ROBUCHON’S POTATO PURÉE
PASTA WITH BASIL PESTO
BRAISED LAMB WITH VEGETABLES
ASPARAGUS, TOMATOES, PEPPERS, BURRATA
GRILLED SHRIMP WITH SPINACH AND FETA
PASTA WITH RADICCHIO
