Back shooting at Birch on Elm with Chef Nick Provencher for a new review by writer Dean Johnson for Merrimack Valley Magazine.
This time Nick served up a Grilled Endive with Shaved Fennel and Charred Blood Orange Vinaigrette. Check out the Flank Steak with Rutabaga Puree and Grilled Scallions.
For dessert have your choice of Drunk Cherry Cork or the White Chocolate Panna Cotta.