Chef Alison brings her incredible experience to our menu this week with her NEW CK Coq au Vin. A roasted half Giannone chicken with baby carrots, pearl onions, cremini mushrooms, applewood smoked bacon, garlic, tomato paste, and white wine over whipped potatoes, and finished with fine herbs (parsley, chervil, tarragon, chives) and Salterie finishing salt.
Allergens: dairy
