À La Carte Menu Recipe

Make the vinaigrette: in a small bowl or jar combine fresh orange juice, lemon juice, honey, Dijon mustard, salt and black pepper. Whisk or shake to combine. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning.

Assemble the salad: place 4 cups mixed salad greens into a large bowl. Add halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle about half of the vinaigrette over the greens and toss gently to coat. Sprinkle crumbled feta and toasted walnuts on top. Serve immediately with remaining vinaigrette on the side.

Preheat oven and prepare potatoes: preheat oven to 425°F (220°C). On a rimmed baking sheet toss quartered Yukon gold potatoes with 1 tablespoon olive oil, 0.5 teaspoon rosemary, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Spread in a single layer and roast 25–30 minutes, turning once, until golden and tender.

Prepare chicken: pat chicken breasts dry with paper towels. Season both sides with 1 teaspoon kosher salt, 0.5 teaspoon black pepper and 0.5 teaspoon smoked paprika. Lightly dust both sides with 2 teaspoons flour — this helps with browning.

Sear the chicken: heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add chicken skin-side down and sear without moving 5–7 minutes until skin is deep golden and releases easily. Flip the breasts and add 2 tablespoons unsalted butter, 2 minced garlic cloves and 1 teaspoon thyme to the pan.

Finish in oven and make herb butter sauce: spoon melted butter and pan juices over the chicken, then transfer skillet to the preheated oven (with the potatoes) and roast 8–12 minutes, or until internal temperature reaches 160–165°F (71–74°C). Remove chicken to a cutting board and let rest 5 minutes; pan will have flavorful browned bits. Stir parsley into remaining pan butter and garlic to create herb butter; spoon over chicken when serving.

Cook seasonal vegetables: while chicken roasts, heat a small sauté pan over medium heat with 1 teaspoon olive oil (or use a splash of the potato oil). Add 2 cups seasonal vegetables (asparagus tips or baby carrots). Sauté 4–6 minutes until tender-crisp. Season with a pinch of salt and a squeeze of lemon juice from wedges.

Plate: arrange a portion of roasted potatoes and seasonal vegetables on each plate. Slice the chicken breasts if desired and place atop or beside accompaniments. Spoon herb butter and pan jus over the chicken and serve with lemon wedges.

Bloom the gelatin: pour 2 tablespoons cold water into a small bowl and sprinkle 1 teaspoon gelatin evenly over the surface. Let sit 5 minutes to bloom.

Warm cream mixture: in a small saucepan combine 2 cups heavy cream, 0.5 cup whole milk and 0.25 cup granulated sugar. Warm over medium heat until steam appears and sugar is dissolved, but do not boil (about 5–7 minutes).

Add chocolate and gelatin: remove saucepan from heat and add 4 ounces finely chopped dark chocolate. Stir until chocolate is completely melted and mixture is smooth. Add the bloomed gelatin and stir until fully dissolved. Stir in 0.5 teaspoon vanilla extract.

Chill panna cotta: divide the mixture into four small ramekins or glasses. Let cool to room temperature, then cover and refrigerate at least 4 hours or overnight until set.

Make berry compote: in a small saucepan combine 1 cup mixed berries, 2 teaspoons sugar and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens slightly, 6–8 minutes. Remove from heat and cool slightly.

Serve: unmold panna cotta if desired by briefly dipping the bottoms of ramekins in hot water and inverting onto plates, or serve in glasses. Spoon 1–2 tablespoons warm or room-temperature berry compote over each panna cotta. Garnish with a few whole berries if available.