Bleu Cheese Crusted Filet Mignon, Sauteed Wild Mushrooms, Pinot Noir Reduction
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We did a tasting at work today and I could not be happier as it turned out well: Food was well seasoned, a little critique here and there that really didn’t tarnish the whole kitchen’s performance. I just find it sad though that we still won’t open for these next couple of weeks, but I’m rooting for us to open before I head out to college.
