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THE TASTING ROOM
SPRING 20|20
Yogurt Marinated Lamb
with Cardamom and Honey
Potatoes Dauphinois & Herb Roasted Carrots
Amuse Bouche
bottom of page
THE TASTING ROOM
SPRING 20|20
Yogurt Marinated Lamb
with Cardamom and Honey
Potatoes Dauphinois & Herb Roasted Carrots
Amuse Bouche