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Chef's Whim
Thursday, May 23, 2013
1st Course
Heirloom Tomato Napoleon
Mascarpone, Ricotta, Mozzarella
Wild Arugula
Lemon Dressing


2nd Course
Chef Todds Famous Boneless Fried Chicken
Macaroni-n-Cheese
Braised Kale

3rd Course
Chocolate Hazelnut Gelato

Sommelier: Marilyn Snee
Executive Chef: Todd Barrie