Wild Burgundy Snails with Boudin Noir, Green Garlic Butter, and Brioche / Chef Chris Colburn

Wild Burgundy Snails & Blood Sausage

Wild Burgundy Snails and Boudin Noir with Green Garlic Butter, Herb Puree, and Brioche / Chef Chris Colburn / The Chanticleer, Nantucket
with Green Garlic Butter, Parsley Puree, and Brioche

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s