A frenched veal chop from Bruno’s, with smashed potatoes, and sautéed asparagus finished with olive oil, lemon juice and Parmigiano-Reggiano, along with a very simple tomato salad.
A frenched veal chop from Bruno’s, with smashed potatoes, and sautéed asparagus finished with olive oil, lemon juice and Parmigiano-Reggiano, along with a very simple tomato salad.