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One more - Roasted Poussin with Morel Mushrooms, Green Garlic and Bacon Aigre Doux1:49 PM May 19thvia web
New a la carte entrees tonight! Pan Roasted Moulard Duck Breast with
Balsamic Glazed Treviso, Porcini Mushrooms and Garlic Confit1:49 PM May 19thvia web
BioUpscale French Mediterranean restaurant serving contemporary French cuisine by Chef Tim McKee, winner of the James Beard Award for Best Chef Midwest.