Dining In with Chef Mark Milliron
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02/05/2026
Today’s plated Lunch smoked salmon canapé, roasted butternut squash bisque with ginger cream and chives, jumbo lump crab cake with lemon remoulade and  salad nicoise and cake with fresh Berrys and raspberry coulis
06/09/2024
Some of last nights Wine Dinner Roasted Brussels Sprouts with Bacon Lardons and Vermont Maple Syrup, Seared Pork Tenderloin with Blackberry Ketchup, Marinated and Grilled Lamb Chops with Mustard and Mint Sauce
Spaghetti with parmigiano, Reggiano and broccoli Rob with red pepper, flake
08/30/2023
Tonight’s party for a great client
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