Hospitality and Operations Consultant
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Pan Roasted Mussels & Harissa Butter
Kabocha Squash Bread
Warm Provençal Potato Salad
Slow Cooked Cannellini Beans & Herbs
Strozzapreti & Bitter Greens (Stridolo, Spring Rabe, Tuscan Kale)
Roasted Broccoli & White Cheddar Soup
Farro Salad with Salad Burnet & Goat Milk Feta
Avocado Toast with Limequats
Sautéed Hen of the Woods Mushrooms
Spicy Spring Broccoli
Roasted Radish & Radish Greens Salad
Corvina with Preserved Kumquats & Sorrel
Grilled Romaine Salad
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