Site not look beautiful? Click here

Border Grill

The second course at Border Grill's June 6 tequila dinner: duck confit enchiladas with smoked gouda cheese, chanterelle mushrooms and bing cherry mole.

The second course at Border Grill's June 6 tequila dinner: duck confit enchiladas with smoked gouda cheese, chanterelle mushrooms and bing cherry mole. by Brock Radke

Commenting Policy