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SPRING CHICKEN
Local chefs present the season’s best
Photos By Noushin Nourizadeh

RANCH 45
Chicken Fried Steak
Pan fried Brandt Sirloin with grits, eggs (any style), bacon, and sausage gravy. Served only on Wednesdays.

POMODORO
Pollo Arrotolato
Rolled chicken breast stuffed with ricotta cheese, spinach, in a mixed mushroom sauce.

OSTERIA ROMANTICA
Pollo Capriccioso
Breaded chicken cutlet with chopped tomatoes. Capriciously served with arugula salad.

NINE-TEN RESTAURANT & BAR
Roasted Jerk Chicken
Slow-roasted chicken served with crispy baby Yukon potatoes, green garlic relish, sautéed spigarello, and topped with roasted jerk chicken jus.
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