Gourmet Dinners February 2013

Baked Deviled Crab with Creole Aioli

served with Riesling

Pork Loin with Pink Peppercorn Sauce & Oyster Mushrooms

Pommes Anna

Grilled Kale & Radicchio with Balsamic & Oranges

served with Merlot

Soft Chocolate Cake with Orange Crème Anglaise.

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