John Pleshette Meal of the Week
MELISSA’S FRIED CHICKEN
MONKFISH WITH SAFFRON CREAM SAUCE
LAMB KIDNEYS DIABLE
LAMB BOLOGNESE
SHRIMP ‘N’ BEANS
AIOLI
CUBAN STYLE PORK ROAST
THAI DUCK SALAD
BROILED CHICKEN
BABA GANOUSH
