A roasted rack of lamb is served with wild mushrooms, baby arugula and a pomegranate reduction around a chunk of smoked maple roasted yam.
A roasted rack of lamb is served with wild mushrooms, baby arugula and a pomegranate reduction around a chunk of smoked maple roasted yam. jjohnston@thetribunenews.com
A roasted rack of lamb is served with wild mushrooms, baby arugula and a pomegranate reduction around a chunk of smoked maple roasted yam. jjohnston@thetribunenews.com

Second Press in Paso Robles: Wine country cuisine by the park

April 30, 2014 03:43 PM

UPDATED April 30, 2014 04:40 PM