Menu: dinner of 10. Friday, Jan. 25th
Chopped brussel sprout salad with toasted walnuts, shaved parmesan, homemade bacon/dijon/apple cider dressing
Chili rubbed pork tenderloin with an apricot glaze served atop braised swiss chard
Oven roasted Z garden rosemary/garlic red potatoes
Fresh grape tomatoes drizzled with balsamic and sea salt
'Pots de Creme' for dessert
Red and white wine, beer and champagne
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