This isn’t just the beef that goes into the place’s soup slapped on a roll; it’s osso bucco-cut beef shank from local Pure Country Farms, dry-aged for 21 days. It gets an eight-hour braise ...
That combo results in dishes like the dry-aged duck breast with duck confit tortellini and a French onion consomme, which is a creative reinterpretation of the classic French onion soup.
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