Branzino Fillets with Green Olive and Fennel Tapenade, Celery Root Puree, Pavlova with Whipped Greek Yogurt and Cream and Berries, Roasted Asparagus with Garlic, Lemon, Pine Nuts, and Parmigiano-Reggiano, Spring Salad with Dill Dressing
Branzino Fillets with Green Olive and Fennel Tapenade, Celery Root Puree, Pavlova with Whipped Greek Yogurt and Cream and Berries, Roasted Asparagus with Garlic, Lemon, Pine Nuts, and Parmigiano-Reggiano, Spring Salad with Dill Dressing