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Fourth Course | by eamadowms
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Fourth Course

Grilled salmon, balsamic and berry reduction with fingerling potatoes, and brussel sprouts. Served with Feudo Principi di Butera Nero D'Avola.

 

Photographed at Basil Leaf Cafe in Chicago, Illinois.

 

Reviewed at Chicago Alphabet Soup.

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Taken on July 11, 2012