A vegetarian version of the French Dip: roasted portobellos, fresh mozzarella and rosemary olive oil on a toasted baguette with mushroom “jus.” Starts Friday, March 12.
A vegetarian version of the French Dip: roasted portobellos, fresh mozzarella and rosemary olive oil on a toasted baguette with mushroom “jus.” Starts Friday, March 12.
