The Beef Short Rib, served with a rich Stilton fondue made of blue cheese and a stack of house-made truffle chips, is paired with Trinitas' 2010 pinot noir.

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Posted by Susan DeMaggio on Sep 27, 2013. Filed under . You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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