John Pleshette Meal of the Week
John Pleshette Meal of the Week
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Page 16
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
BRAISED PORK SHOULDER WITH SPRING VEGETABLES
BUCATINI WITH PANCETTA, ONIONS AND ZUCCHINI
CONFIT ET MAGRET
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