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Paco and
Lola Albarino, Spain and Andrea Oberto Barbera D'Alba, Italy and
four courses
house
smoked Campo Lindo Farm chicken ragu with
house made potato gnocchi
roasted red pepper ravioli
over sautéed arugula accented with a lemon oil
organic
swiss chard stuffed with KC Buffalo bison and organic quinoa
drizzled with a carrot ginger puree
organic pear upside down cake
