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After yesterday’s deliciously indulgent lunch of roasted duck legs and beans, today we are eating on the lighter side—a salad of escarole, avocado, tomatoes, scallions, and crisp bacon on a smear of Boursin cheese with a drizzle of good olive oil and a few drops of balsamic vinegar. Salt and pepper, of course! (Full disclosure, we each ate a big bowl of leftover beans for breakfast.)

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