Friday, July 11, 2014
Inquirer Daily News
East Passyunk Avenue expands restaurant choices
Posted on Thu, Oct 11, 2012
BRAISED PORK belly with congee and sweet soy. Yellowfin tuna tartare layered with red curry, avocado and coconut broth. Squash flan adorned with brussels sprouts leaves, radish and spiced seeds. Rabbit rillette crowned with red plum, pistachio, black pepper gastrique and clover.
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