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Monk Fish on the Bone

Bone in Monk Fish, Beluga Lentil Stew, parsnip purée, spicy bread crumbs … Chef Matt’s offering for the Grand Prix old school French menu.

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This entry was posted on September 1, 2012 at 3:53 pm and is filed under Chef with tags . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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