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SHELL SHOCK, BORDELAISE SHORT RIBS
Roasted Fingerling Potatoes, Heirloom Carrots, Coriander Roasted Red Pepper Jus · $48.00 at Barton G the Restaurant
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About 700–1000 cal · protein 40–55 g, carbs 30–50 g, fat 40–65 g · estimate, not from the restaurant
KitchenSpot summaryShort ribs braised in a Bordelaise-style sauce, served with roasted fingerling potatoes, heirloom carrots and roasted red pepper jus.
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Written by KitchenSpot from the menu and public information, not a diner review. Ratings come only from diners.
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