My favorite dish to make......." New Zealand lamb rack, port marinated, grill finished. Mint Mole'
finish. Served with our Santa Fe style Pozole topped with proscuitto. (half 34/full 46)
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Black pepper and parsley linguine in a roasted garlic cream sauce topped with a basil, roasted tomato and Provel chicken parmesan breast. Sea salted Roma tomato garnish (25)
Sun dried tomato, garlic & herb grilled pizza crust topped with shredded chicken breast, bacon and Roma tomatoes, Mozzarella and Provel, Balsamic glaze (18). *cauliflower crust add (3)
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