John Pleshette Meal of the Week
John Pleshette Meal of the Week
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Page 21
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
BRAISED PORK SHOULDER WITH SPRING VEGETABLES
WINING AND DINING IN ST. YNEZ
BUCATINI WITH PANCETTA, ONIONS AND ZUCCHINI
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