PORTOBELLO CAP MARINATED IN BALSAMIC VINEGAR SERVED OVER SPINACH,TOMATO, PICKLED RED ONIONS, GARLIC TRUFFLE AIOLI AND BALSAMIC GLAZE. SERVED ON A CIABATTA BUN
PORTOBELLO CAP MARINATED IN BALSAMIC VINEGAR SERVED OVER SPINACH,TOMATO, PICKLED RED ONIONS, GARLIC TRUFFLE AIOLI AND BALSAMIC GLAZE. SERVED ON A CIABATTA BUN
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