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The City Magazine Since 1975
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Haché Parmentier
Garbanzo Beans with Rosemary and Garlic
Spinach with Garlic, Raisins, and Pecorina
Panna Cotta
Lamb Chops with Roasted Spring Vegetables in Chianti Reduction
Tagliatelle with wild mushrooms & guanciale
Carpaccio di Zucchine & Panzanella
