Ok so the time for research is over. My partner and I have put down the pencils and paper and have hopped in the kitchen. Game faces on and chef knives out. Its time to throw down. Our menu for the day is house made Duck Pastrami Rubens, with a braised cabbage and apple slaw, served with hand cut crispy pom frits tossed in chili flakes and our Smok'N Cherry Ale powder. Attached is the menu for our dish.
pre_investigation_11.docx |