A touch of butter whimsy with fresh baked gluten.
I had the quail as first course. Stuffed with a soft, gooey fig and wrapped in prosciutto.
Eric had a mushroom "cappuccino" soup with a herb biscotti.
My entree was the rack of lamb with local greens and a Cabernet sauce.
Eric's entree was the winner, a filet with truffled butter, wilted greens, and homemade sweet potato chips.
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