Duck confit with a sweet orange sauce, served with roasted vegetables.

Crispy Duck

Enhanced Pairing: Fonseca 40 – Year Tawny Port

Orange – Scented Dark Chocolate en Croûte

Pairing: Delas Côtes – du – Rhône Rouge
Enhanced Pairing: Delas Haute Pierre Châteauneuf – du – Pape

Cheese Flight

Enhanced Pairing: Château Coutet Saint – Émilion Grand Cru, Bordeaux

Lamb Loin Wellington

Enhanced Pairing: Tommasi Rafaèl Valpolicella Classico Superiore, Veneto

Barbecued Squab

Ubriaco, Stilton, Taleggio, Accompaniments

Pairing: Jean – Marc Barthez Bordeaux Blanc
Enhanced Pairing: Robert Mondavi Fumé Blanc, Oakville, Napa

Scallop Boudin

Pairing: Gautier Vouvray Brut, Loire Valley
Enhanced Pairing: Veuve Clicquot Ponsardin Brut Champagne

Baked Oyster LaSalle

Brandy – Spiked Crème Anglaise, Toasted Pistachios

Pairing: Château Vieilles Tours Côtes de Bordeaux

Mushroom Duxelle, Prosciutto, Duet of Velouté & Bordelaise

Hardwood Grilled Vegetables, Cream of Chestnut, Black Garlic Glaze

Grilled Apple, Braised Leek, Sauce Maltaise, Salmon Roe

Tarragon & Mussel Butter, Duchess Potato

2019 Antinori Tignanello

1985 Biondi-Santi Tenuta Greppo Brunello di Montalcino

2016 Mocali Brunello di Montalcino Reserva

2015 Uccelliera Brunello di Montalcino

2016 Altesino Brunello di Montalcino Reserva

2011 Biondi-Santi Tenuta Greppo Brunello di Montalcino

M/V Armand de Brignac "Ace of Spades" Champagne Brut

2016 Château Duhart-Milon, Grand Cru Classe, Pauillac, Bordeaux

2013 Louis Roederer Cristal Champagne Brut

2012 Dom Pérignon Champagne Brut

2017 Château Pichon-Longueville au Baron de Pichon-Lougueville, Pauillac, Bordeaux

Rub the duck legs with salt, garlic cloves (smashed), and thyme. Place them in a dish and cover with plastic wrap. Refrigerate for at least 12 hours, preferably 24 hours.

Prepare the Duck

Preheat the oven to 225°F (107°C). Rinse the duck legs and pat dry. In a large oven-safe pot, melt the duck fat over low heat. Submerge the duck legs in the duck fat. Cook in the oven for 2 to 3 hours, or until the duck is tender and the meat pulls away from the bone.

Cook the Duck

Once cooked, remove the duck legs from the fat and let them cool. Heat a skillet over medium-high heat and place the duck legs skin-side down. Sear until the skin is crispy, about 5-7 minutes.

Crisp the Skin

In a saucepan, combine fresh orange juice, orange zest, honey, and soy sauce. Bring to a simmer over medium heat.

Make the Sauce

In a small bowl, mix cornstarch and water to create a slurry. Gradually add this mixture to the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes. Remove from heat.

Thicken the Sauce

Preheat the oven to 425°F (220°C). Peel and cut the carrots into bite-sized pieces. Trim the Brussels sprouts and cut them in half. Slice the red bell pepper into strips.

Prepare the Vegetables

In a large bowl, toss the prepared vegetables with olive oil, salt, and black pepper. Spread them out on a baking sheet. Roast in the oven for 25-30 minutes, or until golden and tender, stirring halfway through.

Roast the Vegetables

Duck legs

Salt

Garlic cloves

Thyme

Duck fat

Fresh orange juice

Orange zest

Honey

Soy sauce

Cornstarch

Water

Carrots

Brussels sprouts

Red bell pepper

Olive oil

Black pepper

Chop the dark chocolate into small pieces and place them in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to soften.

Melt the Chocolate

After a minute, stir the chocolate and cream together until smooth and fully combined. Add the orange zest, orange juice, and vanilla extract, then stir until well mixed. Set aside to cool slightly.

Mix the Filling

Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the puff pastry sheets to fit your desired size for wrapping around the chocolate filling.

Roll Out Puff Pastry

Place one sheet of puff pastry on a baking tray lined with parchment paper. Spoon the chocolate filling in the center, leaving some space around the edges. Place the second sheet of puff pastry over the filling and press the edges together to seal.

Assemble the Croûte

Beat the egg in a small bowl to create an egg wash. Brush the top of the pastry with the egg wash, and sprinkle granulated sugar on top for a sweet finish.

Prepare for Baking

Place the baking tray in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and puffed.

Bake the Croûte

Once baked, remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm, preferably paired with Fonseca 40-Year Tawny Port.

Cool and Slice

Dark chocolate (70% cocoa or higher)

Heavy cream

Orange juice

Vanilla extract

Puff pastry sheets

Egg (for egg wash)

Granulated sugar (for sprinkling)

Choose Brie, Gorgonzola, Aged Cheddar, Goat, and Manchego cheeses. Cut the Brie into wedges, crumble the Gorgonzola, slice the Aged Cheddar, and form logs with the Goat Cheese. Leave the Manchego as a wedge.

Select and Arrange Cheeses

Arrange the cheeses on a large wooden board or platter, spacing them out evenly to allow for easy access.

Presentation

Place dried apricots, walnuts, and a small bowl of honey and fig jam around the cheeses on the platter.

Prepare Accompaniments

Open the box of crackers and arrange them artistically on the platter or in a separate basket for easy access.

Include Crackers

Chill the Delas Côtes – du – Rhône Rouge and the Delas Haute Pierre Châteauneuf – du – Pape. Pour into wine glasses for serving.

Select Wine

Serve the cheese flight alongside the selected wines, inviting guests to pair the cheeses with sips of wine.

Serving

Brie Cheese

Gorgonzola Cheese

Aged Cheddar Cheese

Goat Cheese

Manchego Cheese

Dried Apricots

Walnuts

Fig Jam

Crackers

Season the lamb loin generously with salt and black pepper. In a hot skillet, add olive oil and sear the lamb on all sides until browned (about 2-3 minutes per side). Remove from heat and let it rest.

Prepare the Lamb

In the same skillet, add chopped mushrooms and thyme. Cook over medium heat until the moisture evaporates and the mixture becomes paste-like (about 8-10 minutes). Season with salt and pepper to taste. Let the mixture cool.

Make the Mushroom Duxelles

Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Spread the cooled mushroom duxelles over the prosciutto. Place the seared lamb loin on top and roll tightly using the plastic wrap. Chill in the fridge for 15-20 minutes.

Assemble the Wellington

Roll out the puff pastry sheets on a lightly floured surface to fit around the lamb. Remove lamb from the plastic wrap and place it in the center of the pastry. Brush the edges with beaten egg.

Prepare the Puff Pastry

Fold the pastry over the lamb, sealing the edges tightly. Brush the top with the remaining beaten egg. Make a few slits on top for steam to escape. Place the wrapped Wellington on a baking sheet lined with parchment paper.

Wrap and Bake

Preheat the oven to 400°F (200°C). Bake the Wellington for 25-30 minutes or until the pastry is golden brown and the internal temperature of the lamb is 130°F (54°C) for medium-rare.

Bake

Let the Wellington rest for 10 minutes before slicing. Serve with a glass of Château Coutet Saint – Émilion Grand Cru, Bordeaux for an enhanced pairing.

Slice and Serve

Lamb loin

Mushrooms (finely chopped)

Prosciutto slices

Dijon mustard

Egg (beaten for egg wash)

Fresh thyme leaves

Château Coutet Saint – Émilion Grand Cru, Bordeaux

In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, and thyme. Add salt and black pepper. Mix well to create a marinade. Coat the squab thoroughly with the marinade and let it sit for at least 1 hour at room temperature or refrigerate for up to 4 hours.

Marinate the Squab

In a small bowl, whisk together honey, soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder until smooth. Set aside.

Preheat your grill to medium-high heat (about 375°F or 190°C).

Preheat the Grill

Remove the squab from the marinade and place it on the grill. Cook for about 10 minutes on each side, basting with the barbecue sauce during the last 5 minutes of grilling.

Grill the Squab

Once the squab is cooked to an internal temperature of 165°F (75°C), remove it from the grill. Let it rest for a few minutes before carving. Serve with additional barbecue sauce on the side and pair with Tommasi Rafaèl Valpolicella Classico Superiore.

Plate and Serve

Squab (young pigeon)

Fresh rosemary

Fresh thyme

Apple cider vinegar

Worcestershire sauce

Smoked paprika

Garlic powder

Begin by selecting quality Ubriaco, Stilton, and Taleggio cheeses. Cut each cheese into bite-sized cubes or wedges and arrange them on a cheese platter.

Select and Prepare Cheeses

Place the crackers in a small bowl or on the platter. Arrange dried figs, walnuts, and fresh grapes around the cheeses to create an appealing presentation.

Drizzle honey over the cheese platter or serve in a small dish on the side for dipping.

Add Honey

Serve the cheese platter at room temperature. Encourage guests to mix and match cheeses with the accompaniments for a delightful tasting experience.

Present the Platter

Ubriaco cheese

Stilton cheese

Taleggio cheese

Dried figs

Fresh grapes

In a food processor, combine the fresh scallops, diced pork fatback, minced shallots, minced garlic, chopped parsley, chopped thyme, salt, black pepper, and cayenne pepper. Pulse until the mixture is well combined but still has some texture.

Chop and Prepare Ingredients

Transfer the mixture to a large bowl. Add the beaten egg and breadcrumbs. Mix thoroughly until the ingredients are fully incorporated.

Add Binding Ingredients

Using your hands, form the scallop mixture into cylindrical shapes about 1-2 inches in diameter and 4 inches long. Wrap each piece tightly in plastic wrap, twisting the ends to secure.

Shape the Boudin

In a large pot, combine the chicken stock, white wine, bay leaves, and sliced lemon. Bring to a simmer over medium heat.

Prepare Poaching Liquid

Once the poaching liquid is simmering, add the wrapped boudin pieces to the pot. Poach gently for about 15-20 minutes, or until cooked through. Remove from heat and let them cool slightly in the liquid.

Poach the Boudin

Heat olive oil in a skillet over medium-high heat. Remove the boudin from the poaching liquid and unwrap them. Sear each boudin in the skillet until golden brown on all sides, about 3-4 minutes.

Sear the Boudin

Slice the boudin into 1-inch rounds and arrange them on a serving plate. Garnish with microgreens if desired. Serve with a chilled glass of Jean-Marc Barthez Bordeaux Blanc or Robert Mondavi Fumé Blanc.

Plate and Garnish

Fresh scallops

Pork fatback, diced

Shallots, minced

Garlic, minced

Parsley, finely chopped

Thyme, fresh, finely chopped

Cayenne pepper

Egg, beaten

Breadcrumbs

Chicken stock

White wine

Bay leaves

Lemon, sliced

Microgreens (optional)

Preheat your oven to 400°F (200°C). Rinse the fresh oysters under cold water to remove any sand or debris. Carefully shuck the oysters and place them in a baking dish, keeping them level to retain their juices.

Clean and Prepare Oysters

In a large bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, lemon zest, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Mix the Breading Ingredients

In a small bowl, whisk together the melted unsalted butter, Worcestershire sauce, and hot sauce until fully combined.

Prepare the Butter Mixture

Drizzle the butter mixture over each oyster, ensuring that the butter is evenly distributed. Spoon the breadcrumb mixture generously over each oyster, pressing lightly to adhere the topping.

Assemble the Oysters

Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the topping is golden brown and the oysters are cooked through.

Bake the Oysters

Once baked, remove the oysters from the oven and let them cool for a minute. Serve immediately with lemon wedges and pair with Gautier Vouvray Brut or Veuve Clicquot Ponsardin Brut Champagne.

Serve the Baked Oysters

Fresh oysters

Panko breadcrumbs

Parmesan cheese, grated

Fresh parsley, chopped

Lemon zest

Unsalted butter, melted

Hot sauce

In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it begins to steam, but do not let it boil.

Crispy Duck

Orange – Scented Dark Chocolate En Croûte

Cheese Flight

Lamb Loin Wellington

Barbecued Squab

Ubriaco, Stilton, Taleggio, Accompaniments

Scallop Boudin

Baked Oyster Lasalle

Brandy – Spiked Crème Anglaise, Toasted Pistachios

Mushroom Duxelle, Prosciutto, Duet Of Velouté & Bordelaise

Hardwood Grilled Vegetables, Cream Of Chestnut, Black Garlic Glaze

Grilled Apple, Braised Leek, Sauce Maltaise, Salmon Roe

Tarragon & Mussel Butter, Duchess Potato

2019 Antinori Tignanello

1985 Biondi-santi Tenuta Greppo Brunello Di Montalcino

2016 Mocali Brunello Di Montalcino Reserva

2015 Uccelliera Brunello Di Montalcino

2016 Altesino Brunello Di Montalcino Reserva

2011 Biondi-santi Tenuta Greppo Brunello Di Montalcino

M/v Armand De Brignac "ace Of Spades" Champagne Brut

2016 Château Duhart-milon, Grand Cru Classe, Pauillac, Bordeaux

2013 Louis Roederer Cristal Champagne Brut

2012 Dom Pérignon Champagne Brut

2017 Château Pichon-longueville Au Baron De Pichon-lougueville, Pauillac, Bordeaux