Chef/Co-Owner Chris Parsons
Lower Mills/Milton, MA
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| Buccatini with lobster, braised pork belly, delicata squash, spinach |
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| Salmon filet was served over Tuscan kale with Sparrow Arc Farm heirloom turnips, seckel pears, lady apple, and mostarda |
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| Spinach fettuccine with wild boar Bolognese, shaved Pecorino, and olive oil-poached tomato |
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