Central MA Up + Comer: Two Chefs’ Cassandra Clough & Rafael Guzman
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Thursday, March 13, 2014
Susan Wagner, GoLocalWorcester Contributor
Rafael Guzman and Cassandra Clough's love for food and cooking have brought them together in more ways than one.
Two Chef Restaurant and Pastry Shop co-owners Rafael Guzman, the savory chef, and
Cassandra Clough, the pastry chef, both graduated from Vermont's
New England
Culinary Institute in 2006. Rafael grew up in Puerto Rico, where he started
cooking at the age of 16. After graduating with his AOS in culinary arts, he
went on to work in Boston and New York City. In New York he worked at
Craft, restaurant of Bravo's
Top Chef judge Tom
Colicchio. Cassandra grew up in Central
Massachusetts where she began baking at
Salem Cross Inn at the age of 17. After
graduating with her AOS in Baking and Pastry Arts, she went on to work at various
bakeries and coffee shops throughout the Massachusetts area. Now they have
joined forces to bring great food and pastries to the area through their own restaurant.
A conversation with Cassandra Clough and Rafael Guzman
SW: How did you two meet?
CC: We met in culinary school. We were in the same block (which is a group of people you have all your classes with). We had one class where Rafael and I were partners. We had to make savory food, which I am not really good at, so Rafael taught me a lot in that class. After culinary school we lost touch for about three years. Rafael went to NYC and I came back home to MA. I never forgot about him and was wondering about him a lot when he finally contacted me through Facebook! After some e-mails and phone calls I took a train to NYC and we just reconnected during that trip. Rafael moved to MA three months later and the rest is history! We just got engaged during a recent vacation to Key West in August!. I’m a very lucky lady to have such an all-around great guy by my side. He is so incredibly talented and works so hard at our restaurant; he makes Two Chefs what it is!
SW: When did you get the idea to join forces on Two Chefs?
CC: We started thinking about opening a place of our own in 2010. At first I was just going to open a small bakery and Rafael was going to keep cooking at his current job. We were looking into a place to rent for the bakery and we were told about the building we are in now. We drove over and peeked in the windows. We saw potential and figured, why not? So we decided to go for it and open a restaurant. I’m so glad that we did! We opened up in December 2010, it was one crazy year!
SW: Can you talk a little about your background in the field?
CC: Being a baker is the only job I have ever had. Baking at Salem Cross Inn was my first job and that’s when I decided to forgo traditional college and go to culinary school. After school I worked in western MA. Some of my favorite jobs were working as an assistant pastry chef at a high end restaurant, high volume baking at Atkins’ Country Market, making bread at Whole Foods Market and being the head baker at a really busy café where I helped open the bakery. I learned so much from each and every job I had.
RG: My whole professional career has always been in the hospitality industry. I started as a dishwasher in a pizza restaurant in Puerto Rico when I was 16 years old, just working nights after school. Pretty soon I was working as waiter, then as a cook and finally as the night shift manager. In my early 20s I just kept working in different restaurants trying to figure out what to do with my life, should I go to a traditional college, become a doctor, a lawyer, an engineer etc., something that would make my parents proud, more than just a cook. Finally in 2004 I decide to become a chef and make a career out of my passion for food. After attending college in Vermont, I moved to NYC for a 6-month internship at Craft restaurant that turned out to be a 3-year life-changing indoctrination, boot camp style, into the world of fine dining and culinary arts. There is no better learning experience than working at a restaurant where every day only perfection is expected from you. You are pushed to your limits and then some, but the end result is quite surprising. It’s amazing the things your mind and body can accomplish as a chef given the right amount of inspiration—or should I say, pressure.
SW: What makes Two Chefs stand out from the competition?
CC: I think Rafael is the answer to that question. He is so talented. With the help of one other person he cooks everything. His experience has really made him into such a great chef and I’m so happy that our customers realize that! I once had a customer tell me that they just trust Rafael. If they are not sure they will like something new, that Two Chefs is the place to try it, because whatever Rafael makes is always so good. That’s what makes us stand out.
RG: You have to take pride in your work, always taste the food that’s going out from a simple hand cut French fry to a filet mignon. Never cut corners, use fresh ingredients as much as possible, and treat your guests as family members coming in for Sunday dinner.
SW: What is on the drawing board for Two Chefs in 2014?
CC: I certainly hope to keep making the small changes we have been making to better the restaurant over the year….but who knows? Maybe we will make some major changes this year…it feels like it’s going to be a good year!
RG: Homemade raviolis if I can find the time and more Puerto Rican food!
SW: Are you involved in the community?
CC: We do support various charities and groups around our area. We also enjoy cooking for the Taste of the Nation in West Boylston. It’s such a great event and so much fun because we get to meet future customers and give them a taste of our food.
SW: Who or what has had the greatest influence on your life?
CC: For me I would have to say my parents. Growing up I learned to bake with my mom. She always let my friends and I take over the kitchen and bake. My dad really gave us the push to open our own place. I don’t think we would have done so without either of them.
RG: Both my parents are the reason I am the man I am today. They instilled in me an amazing work ethic; they struggled a lot to provide my sister and I with food, clothing, and an education. Those are things people might take for granted these days, but 30 years ago in PR they were hard to come by. Also in NYC I learn a lot from chefs like Damon Wise, Akthar Newab, and Lauren Hirschberg.
SW: What is the something that few people know about you?
RG: I love quarter pounders; isn’t it ironic?
SW: How do you define success?
CC: That’s a tough one. In my opinion, there are different levels of success. I think we are just scraping the surface of ours. I hope to see all of our dreams for Two Chefs starting to come true. That would feel like success for me.
RG: Career-wise, it would be a James Beard Award or nomination. As a person it would be to be able to have a family—my parents really want grandkids.
SW: Where do you see yourself in 10 years?
CC: I don’t know! Life is so surprising, but I’m looking forward to finding out!
RG: Maybe as a culinary instructor or an owner of Puerto Rican-style sandwich shop and bakery.
Central MA Up + Comer is a weekly profile of a member of the next generation as they are making their mark on the Central MA workforce and community. Join us every Thursday for a look at the careers and lifestyles of the local digital generation. If you have suggestions for a profile, email [email protected]. Susan D. Wagner is president of Susan Wagner PR, a boutique public relations firm invested in meeting client's goals with integrity and creativity.
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Bang Bang Shrimp
Ginger Soy Seared Sirloin
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Mixed Greens Salad
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Entree:
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A.J.’s Combo
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Armsby Abbey
144 North Main St. – Worcester
http://armsbyabbey.com/
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Confit Fennel, Roasted Beet Puree, Pistachio, Yogurt Espuma, Honey, Orange Zest
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Bocado Tapas Wine Bar
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Experience for Two:
Choice of One Cheese + One Charcuterie Meat
Choice of Three Tapas from a Select List
Paella for Two (Classic, Meat, Seafood, Vegetable)
Churros
Experience for Four:
Choice of Two Cheeses + Two Charcuterie Meats
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Brew City
104 Shrewsbury St. – Worcester
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Pesto Cream Mussels
Spicy West African Peanut Soup
Cranberry Goat Cheese Salad
Entrée:
Osso Buco
Chimichurri Steak Fries
Blackened Chicken Mac n’ Cheese
Teriaki Salmon Burger with Asian Slaw
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Caffe Espresso Trattoria
395 Chandler St. – Worcester
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Winter Salad
Inziminio di Calamari
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1230 Main St. -- Leicester
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New England Clam Chowder
Seasonal Coup
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A Long Lined Haddock Fillet
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Breast of Chicken
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Ceres Bistro
363 Plantation St. – Worcester
https://www.ceresbistro.com/
LUNCH MENU:
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Native Lettuce + Farmstand Salad
Beef + Barley Stew
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Grilled Chicken Breast
Pan Seared Tilapia Picatta
Turkey Bacon Sandwich
Dessert:
New York Style Cheesecake
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Native Lettuce + Farmstand Salad
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Soy Ginger Marinated Flank Steak
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Coral Seafood
225 Shrewsbury St. Suite A – Worcester
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Ahi Tuna Tartar
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Steamed Mussels in a Wine Garlic Sauce
Cup of Soup
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Salmon in a Bag
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Grilled Trio
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Grilled Fillet Mignon
Asian Tuna
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Draught House Bar + Grill
42 West Boylston St. - West Boylston
http://www.thedraughthouse.com/
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Thai Chicken Spring Rolls
Spinach Salad
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Mediterranean Chicken
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EVO Dining
234 Chandler St. – Worcester
http://www.evodining.com/
Appetizers:
Whole Roasted Garlic Bulb
Mexican Crab Salad
Black and Tan Onion Rings
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Parmigiano
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Vegan Alfredo Mac n Cheese
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Spanish Coffee
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Flying Rhino
278 Shrewsbury St. – Worcester
http://www.flyingrhinocafe.com/
Appetizer:
Petite House or Caesar Salad
Arancini (Cheese Rice Balls) with Marinara
Crab Rangoons with Sweet Chili Sauce
Buffalo Chicken Wontons with Buttermilk Dip
Entrée:
Steak Tips Au Poivre
Grilled Pork Kebabs
Rigatone Rose
Almond Crusted Basa
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Funky Murphy’s
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(Photo courtesy of Yelp user David G.)
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Il Forno
65 West Boylston St. – West Boylston
http://www.il-forno.com/indexs.php
First Course:
Caesar Salad
Strawberry Salad
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Cup of Homemade Soup
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Little Taste of Il Forno
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La Scala
183 Shrewsbury St. – Worcester
http://lascalashrewsburystreet.com/
Appetizer:
Soup of the Day
Arancini Balls of the Day
Romaine Salad
Parmesan and Cranberry Salad
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Chicken Gorgonzola
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http://www.leosristorante.net/
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Italian Rangoons
Stuffed Cherry Peppers
Stuffed Mushrooms
Spinach Salad
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Chicken or Veal Saltimbocca
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Cannoli
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Mare e Monti Trattoria
19 Wall St. – Worcester
Official restaurant week menu has not yet been released.
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Eggplant Rollatini
Zuppa Mussels
Pomodoro Gorgonzola
Entrees:
Shrimp Risotto
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700 Main St. – Holden
http://mexicalisfreshmex.com/
Appetizers:
Mexicali Cheese Dip
Taquito Bites
Nachos Supreme
Entrees:
Burrito Verde
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http://www.mezcalcantina.com/
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Mexican Caesar
Golden Fried Jalepeno Rice Balls
Southwestern Kobe Meatballs
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Beef, Chicken, or Vegetable Burrito
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The Mill at 185
185 West Boylston St – West Boylston
http://themill185.com/
First Course:
Choice of Homemade Soup
House Salad
Second Course:
Stuffed Baseball Sirloin
Seafood Risotto
Third Course:
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Northworks Bar + Grille
106 Grove St. – Worcester
http://northworks.com/
Appetizers:
Cup of Soup
Seafood Chowder
Dinner Salad
Entrees:
Chicken Marsala
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New York Sirlion
Dessert:
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Chocolate Cake
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Nuovo
92 Shrewsbury St. – Worcester
http://www.nuovoworcester.com/ordereze/1000/Page.aspx
First Course:
Caesar Salad
Bruschetta
Nuovo Appetizer
Second Course:
Chicken Marsala
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Pan Seared Cajun Tuna
Beef Pot Roast
Third Course:
Flowerless Chocolate Cake
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O’Connor’s Restaurant+Bar
1160 West Boylston St. – Worcester
http://www.oconnorsrestaurant.com/
Appetizers:
Winter Mesculin Salad
Cup of Butternut Bisque or Soup of the Day
Claire’s Caesar Salad
Cup of New England Clam Chowder
Trio of Shrimp Cocktail
Fresh Garden Salad
Poached Salmon Martini
Entrees:
¾-lb. Grilled Bone-In Pork Chop with Savory Stuffing
Roasted Cedar Plank Salmon
Braised Limerick Lamb Shank ‘n Mash
Grilled Swordfish – Romesco Sauce
Chicken Soprano
Broiled Sirloin Steak
Butternut Squash Ravioli with Asparagus + Crimini Mushrooms
Desserts:
Red Velvet Truffle filled Iced Cupcake
Amarena Cheery Gelato Sundae – Hot Fudge Sauce
Our Famous Irish Bread + Raisin Pudding – Butterscotch Sauce
Chocolate Cream Puff
Lemon Sorbert
Frozen Baliey’s Irish Crème Pie
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Park Grill
257 Park Ave. – Worcester
http://www.parkgrillworc.com/
First Course
Caesar Salad
Tomato Bruschetta
Second Course
Pollo Inverno
Spaghetti with Angry Shrimp and Broccoli
Melanzane Miracoloso
Third Course
Salted Caramel Creme Brulee Parfait
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People’s Kitchen
120 Commercial St. – Worcester
http://www.1nichexchange.com/the-peoples-kitchen.php
Appetizers:
Crispy Duck Wontons
3 Bean Clementine Salad
Creamy Mushroom + Leek Soup
Entrée:
Grilled Flat Iron Steak
Fennel Crusted Atlantic Salmon
Locally-Made Sweet Potato Gnocchi
Dessert:
Peanut Butter Pretzel Bread Pudding
Lemon Sorbet
Wine List:
30 different selection: $23.14 (While Available)
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Peppercorn’s Grille
455 Park Ave. – Worcester
http://epeppercorns.com/
1st Course:
Lobster Corn Chowder
French Onion Soup
All ½ Salads available for extra $2
Entrée:
Veal Parmesan
Seafood Lasagna
Short Ribs
Roadhouse Mac n’ Cheese
Sicilian Stuffed Haddock
Dessert:
Chocolate Chip Bread Pudding
NY Cheesecake with Strawberry Glaze
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Ritual
281 Main St. – Worcester
http://www.ritualworcester.com/
Appetizers:
The Best Onion Soup
Organic Baby Mixed Green Salad
Entrée:
Sirloin Steak with Mash Potato and Vegetable Orgy
Beer Battered Fish and Chips with Broccoli and Slaw
Chicken Broccoli Dinner
Dessert:
Lava Cake
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Rosalina’s Kitchen
83 Hamilton St. – Worcester
http://www.rosalinaskitchen.com/
Appetizers:
Ricotta Sformato
New England Stuffed Clam
Baked Caprese Ravioli
Marinated Veggie Salad
Entrée:
Rosalina’s Handmade 3-Cheese Ravioli
Signature 4-Parm Avalanche
Pan Seared Haddock
Frutti Di Mare
Dessert:
Peanut Butter + Nutella Filled Fried Toasted Ravioli
Ricotta Cannoli
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The Sole Proprietor
118 Highland St. – Worcester
http://www.thesole.com/
DINNER COURSE
Appetizer:
Duxelle Cake
Fried Clam Strip Boat
Shrimp Maki
First Course:
House Salad
Cup of Clam Chowder
Soup du Jour
Entrée Course:
Oven Roasted Salmon Fillet
Grilled Mahi Mahi
$26.14 Option:
Steamed One Pound Lobster
Haddock with Lobster Newburg
LUNCH MENU - $14.14 (Mon – Fri 11:30am-4:00pm: Entrée and either an appetizer or a dessert)
First Course:
House Salad
Cup of Clam Chowder or Soup de Jour
Fried Clam Strips
Entrée:
Caesar Salad
Salmon Marsala
North Atlantic Haddock
Dessert:
Flourless Chocolate Cake
Apple Brown Betty
Hot Fudge or Strawberry Sundae
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Tatnuck Grille
638 Chandler St. – Worcester
http://tatnuckgrille.com/home.aspx
Appetizers:
Shrimp Coctail
Caesar Salad
House Salad
Entrees:
Herb Roasted Cornish Game Hen with Baked Scallops
Honey BBQ Baby Back Ribs
Surf & Turf
Pan Seared Herb Marinated Rack of Lamb
Baked Stuffed Haddock
Desserts:
Chocolate Volcano Cake
Cheese Cake with Stawberries
Lemon Cello Cake
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Thai Time
107 Highland St. – Worcester
http://www.thaitimeworcester.com/
Appetizers:
Stuffed Angel Wings
Vegetarian Sampler
Steamed Mussels
Spicy Shrimp Salad
Main Course:
Lobster Padthai
Bangkok Duck
Seafood Curry
Khao Soi
Dessert:
Ice Cream (Ginger, Coconut)
Mochi Ice Cream (Green Team Mango, Sesame)
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Tweeds Pub Restaurant
229 Grove St. – Worcester
http://www.tweedspub.com/
Option #1:
Crock of French Onion Soup
14 oz. New York Sirloin Steak
Homemade Grapenut Pudding
Option #2:
Cup of New England Clam Chowder
Lazy Lobster Pie
Cheesecake with Strawberries
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VIA Italian Table
89 Shrewsbury St. – Worcester
http://www.viaitaliantable.com
Appetizer:
Tomato + Mozzarella Sticks
Chicken + Sopressata Skewers
Saffron Arancini with Honey Aioli
First Course:
Insalata Mista
Chicken Orzo Soup
Entrée:
Grilled North Atlantic Salmon
Chicken Piccata
Pappardelle Bolognese
Braised Pork Shank with Parmesan Polenta
$26.14 Option:
Sliced Porchetta
THREE COURSE LUNCH - $14.14 a person (Mon-Fri 11:30am-4:00pm: choose one app or dessert with entrée)
Appetizers:
Saffron Arancini with Honey Aioli
Truffle Fries with Parmigiano
Chicken Orzo Soup
Entrée:
Chicken Caesar Salad, Mozzarella, Provolone, and Tomato Pizza
Grilled Salmon + Spinach Salad
Pappardelle Bolognese
Dessert:
Two Scoops of Homemade Gelato
Chocolate Torta
Mini Spumoni Canoli
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Volturno
72 Shrewsbury St. -- Worcester
http://www.volturnopizza.com/
First Course:
Little Gem Salad
Pancetta Zeppole
Mushroom Bruschetta
Second Course:
Linguini Carbonara
Spaghetti
Ziti
Third Course:
Polenta Lasagna
Eggs in Purgatory
Marinara Pizza
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Willy’s Steakhouse+Sushi
2 Grafton St. – Shrewsbury
http://www.willyssteakhouse.com/
Appetizers:
Soup of the Day
Miso Soup
Edamame
Mixed Field Greens Salad
Steakhouse Salad
Caesar Salad
Entrees:
Sushi Combo I – “Crunchy Ko” Special
Sushi Combo II – Tempura Roll + Nigiri Sushi
Vegetarian Conchigle Antipasto
White Truffle Hollandaise Fillet of Salmon
Szechwan Breast of Chicken
Willy’s Pan Seared Sirloin Steak
Dessert:
Death By Chocolate Mousse
Espresso Tartuffo
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