The bone marrow topped with bacon jam and organic citrus fennel served with grilled sourdough baguette at Backbone Café.
The bone marrow topped with bacon jam and organic citrus fennel served with grilled sourdough baguette at Backbone Café. Randall Benton
The bone marrow topped with bacon jam and organic citrus fennel served with grilled sourdough baguette at Backbone Café. Randall Benton