Dinner Menu

Chicken Breast & Thigh 28: with north african spices, dried fruit and nuts, chick peas, baby carrots with cumin
Citrus Crusted Duck Breast 29: spring vegetable gratin, rosemary polenta
Lamb Loin in Phyllo Dough 30: stuffed with goat cheese and tomatoes, asparagus, carrots, wild arugula, spicy oil