THE MENU
Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini (pictured)
Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette
Roasted green beans
TO DRINK: Syrah
Almond Cake with Boysenberry Jam (magazine only)
Radicchio and Arugula Salad Menu
