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Starter:
Braised giant artichokes. Dipping sauce of mayo, yogurt, mustard, olive oil, lemon juice, garlic, s&p.
Chicken scarpariello, oven-braised in lieu of stove-top cooking. Got a little crispy skin this way.
Served on a bed of Anson Mills coarse, rustic polenta integrale.
Starter:
Served on a bed of Anson Mills coarse, rustic polenta integrale.
Chicken scarpariello, oven-braised in lieu of stove-top cooking. Got a little crispy skin this way.
Braised giant artichokes.
