Tenderloin of Beef with a Malbec Reduction
Roasted Asparagus and Fennel Salad, Smashed Red Skin Potatoes
Tempura Onion Threads, Creamed Horseradish
Porcini Crusted Flat Iron Steak
Herbed Butter, Parmesan Crusted Risotto Cakes, Wild Mushroom Sauté
Haricot Vert Bundles, San Marzano Confit
Seared Hanger Steak
Maytag Blue Cheese and Leek Risotto, Roasted Beets, Wilted Greens, Sweet Onion Relish
Seared Flat Iron Steaks Paired with Seared Scallops
Herb Compound Butter and Tomato Confit, Roasted Asparagus, Potato Galette, Sweet Onion Relish
Herb and Dijon Crusted Filet Mignon Paired with Jonah Lump Crab Cake
Preserved Lemon Relish, Chive Mashed Potatoes, Haricot Vert Bundles
Grilled Swordfish with a Sweet and Spicy Sambal Sauce
Pineapple – Ginger Rice Cake, Sautéed Sugar Snap Peas, Shitake Mushrooms
Grilled Halibut with Lobster Essence
Charred Tomato Relish, Wild Rice Pilaf, Shaved Asparagus, Shallot Vinaigrette
Seafood Bouillabaisse with Garlic Crouton
Lobster–Fennel Enriched Stock, Atlantic Cod, Ipswich Clams, Cape Cod Scallops
Seared Chilean Sea Bass with Frizzled Leeks, Saffron-Tomato Broth
Creamy Potatoes, Grilled Vegetables Scented with Herbs and Balsamic Reduction
Basil-marinated Swordfish
Confetti Pearl Couscous, Haricot Verts, Sautéed Baby Summer Squashes
Savory Thyme Crepes with Roasted Mushrooms and Brie
Baby Lettuces and Shaved Parmesan
Fresh Pappardelle
Pine Nuts, Light Herbed Pesto, Goat Cheese Polenta Wedges
Eggplant Caponata, Capers, Fresh Herbs
Moroccan Spiced Rack of Lamb
Couscous-Almond Pilaf, Roasted Baby Carrots, Coconut-Mint Pesto
Braised Short Ribs with Plum Glaze
Fresh Pea and Asparagus Risotto, Caramelized Shallots
Fennel Crusted Frenched Pork Chop
Pancetta-Apple Relish, Parsnip Mash, Roasted Brussel Sprouts
Seared Pork Tenderloin
Prickly Pear Demi-Glaze, Whipped Potatoes, Wilted Greens
Pumpkin-Seed Crusted Pork Tenderloin
Cilantro-Corn Mashed Potatoes, Sautéed Spinach, Smoky Pepper Sauce
Roasted Statler Chicken Breast
Thyme Jus, Fingerling Potatoes, Carrot Puree, Haricot Verts
½ Roasted Chicken Bistro Style
Herb and Arugula salad, Red Skinned Potatoes, Thyme Jus
Seared and Roasted Statler Chicken Breast
Tomato – Herbs de Provence Jus, Parmesan Crusted Risotto Cakes, Sautéed Baby Summer Squashes