Tuna

Black pepper, house made tasso, ragout of fennel – potato – peppers – black eyed peas, garlic puree, demi.
Chef Rob Horner’s dish for the evening

This entry was posted on July 14, 2014 at 8:23 am and is filed under charcuterie, Chef, tuna, vegetables with tags tasso, Tuna. 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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