Nov 11, 2015 | Arte nel Cibo Menu
New Year’s Eve 2015 Dinner Menu AMUSE BOUCHE crudo of scallop with raspberry balsamic caviar nori seaweed ______ LOCAL SLOW COOKED SEABASS in olive oil variations of heirloom tomatoes or MILK FED VEAL SALAD spinach, charred shallots & pulled burrata _______ LOCAL...Nov 10, 2015 | Arte nel Cibo Menu
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