skip to Main Content
Menu
  • March 8, 2012

We are taking our lunch al fresco on this unseasonably warm March day. So it is cold braised brisket, thinly sliced and sauced, with céleri rémoulade for our lunch.  We’ll set the picnic table with a mason jar of cut daffodils collected from the banks of the canal. Spring has unofficially sprung!

Back To Top