Duck Confit with Pommes Lyonnaise and Cranberry Sauce

Macadamia Crusted Sea Scallops with Basil Beurre Blanc

Veal Loin with Wild Mushrooms and Red Wine Thyme Sauce

Duo of Pan Seared Atlantic Halibut and Lemon Sole with Basil, Olive Oil and Quinoa with Roasted Vegetables

Beef Tenderloin with Green Peppercorn Sauce

Rack of Lamb with Thyme, Rosemary, Garlic and Spicy Bell Pepper Jelly

Radicchio Salad with Endive and Arugula with a Cranberry Vinaigrette

Spinach Salad with Glazed Pecans, Bacon, Mushrooms and Balsamic Dressing

Maine Lobster Salad with Avocado, Heirloom Tomato, Roasted Corn and Asparagus with Orange Olive Oil Dressing

Wild Mushroom Soup

Seared Foie Gras with Poached Pears in a Balsamic Reduction

Anaheim Chile Stuffed with Wild Mushrooms, Lobster and Goat Cheese

Sea Scallops with Sautéed Spinach and White Truffle Beurre Blanc

Crispy Potato Pancake with Lobster and a Ginger Dressing

Duck Tamale with Anaheim Chile and Raisins

Petrus 1979

Domaine de la Romanée Conti 2016

Domaine de la Romanée Conti, Corton-Charlemagne 2022

Domestic & Imported Cheese Plate

Croissant

Spinach & Goat Cheese Quiche with Mixed Greens

Ham & Cheese Quiche with Mixed Greens

Pork Loin with Gratin Dauphinois and Seasonal Vegetables

Bistro Rack of Lamb with Spicy Bell Pepper Jelly

Pat the duck legs dry. In a bowl, mix the kosher salt, cracked black pepper, and thyme. Rub the mixture evenly over the duck legs and garlic, then place them on a rack in a dish. Refrigerate uncovered for 24 hours to cure.

Remove duck legs from salt and rinse off the surface. Dry thoroughly with paper towels.

Melt duck fat in a wide, ovenproof pot until shimmering.

Submerge the duck legs in the melted duck fat, adding garlic and thyme. The fat should cover the meat completely. If needed, add more fat.

Cover the pot and transfer to a low oven set to 225-250°F (110-120°C). Bake for 2.5-3 hours, or until the meat is tender and nearly falling off the bone.

Carefully remove the duck from the fat and let it drain. Optional: crisp the skin by increasing oven temperature to 450°F (230°C) for 5-8 minutes, or sear skin-side down in a hot skillet until crisp.

Peel and thinly slice the potatoes; soak briefly in cold water to remove excess starch, then drain and pat dry.

In a heavy skillet, render a tablespoon of duck fat and sauté the onions over medium heat until caramelized, about 12-15 minutes. Season with a pinch of salt.

Rinse and pat dry the potatoes. Increase heat and add remaining duck fat to the pan.

Add the potatoes to the onions in the skillet. Lay them in a single layer if possible, season with salt and pepper, and cook, turning occasionally, until the potatoes are crispy and golden and the onions are deeply caramelized, 25-30 minutes.

Stir in thyme leaves and adjust seasoning. Remove from heat.

Rinse cranberries and pick out any soft ones.

In a saucepan, combine cranberries, sugar, orange juice, orange zest, and water.

Bring to a simmer over medium heat, cooking until the cranberries burst and the sauce thickens, about 10-12 minutes. Stir occasionally.

Mash lightly for a chunky finish or blend to smooth, then let cool to room temperature before serving.

Slice the duck confit if desired, or serve whole with skin crisped.

Plate the duck

Pile Pommes Lyonnaise on plates, top with duck confit, and spoon cranberry sauce on the side.

Duck legs, bone-in and skin-on

Kosher salt

Cracked black pepper

Fresh thyme

Garlic cloves, crushed

Duck fat, for confit

Russet potatoes, peeled and thinly sliced

Onions, thinly sliced

Duck fat, for frying

Salt

Freshly ground black pepper

Fresh thyme leaves

Fresh cranberries

Granulated sugar

Orange juice

Orange zest

Water

Pat scallops dry with paper towels. Place macadamia nuts in a small processor and pulse to a coarse crumb. Transfer to a shallow dish and mix in the Panko breadcrumbs, Salt (crust), and White pepper.

Prep crust and scallops

Lightly beat the egg white in a bowl. Dip each scallop into the egg white, then press into the macadamia-panko mixture to form an even crust. Place crusted scallops on a lined tray.

Dredge scallops

Heat olive oil in a large skillet over medium-high heat. Add crusted scallops, crust side down, and sear 1–2 minutes until golden. Flip carefully and sear another 1 minute on the other side until the scallops are just opaque in the center. Remove and keep warm.

Sear crusted scallops

In a small saucepan, combine Dry white wine, White wine vinegar, and minced Shallots. Bring to a simmer and reduce until the liquid is syrupy and the shallots are soft, about 6–8 minutes. Reduce heat to low. Whisk in the Cold butter pieces, about 1–2 pieces at a time, until the sauce is smooth and emulsified. Stir in Basil leaves (finely chopped) and Lemon juice. If using, whisk in Heavy cream and season with Salt (sauce) and White pepper to taste.

Make basil beurre blanc

Spoon a little beurre blanc onto each plate, lay the crusted scallops on top, and spoon more sauce around. Garnish with extra basil leaves and a final squeeze of lemon, then serve immediately.

Plate and finish

Large sea scallops

Macadamia nuts, toasted and finely chopped

Panko breadcrumbs

Egg white

Salt (crust)

Black pepper, freshly ground

Olive oil

Unsalted butter (for beurre blanc)

Dry white wine

White wine vinegar

Shallots, minced

Basil leaves, fresh

Fresh lemon juice

Heavy cream

Salt (sauce)

White pepper

Pat the veal loin dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper to create a good crust during searing.

Prepare and season the veal

Let the veal rest at room temperature for about 15 minutes. Preheat the oven to 375°F (190°C).

Preheat and bring to temperature

In a heavy, ovenproof skillet, heat olive oil over medium-high heat. Sear the veal loin on all sides until browned, about 2-3 minutes per side. Remove from the pan and set aside.

Sear the veal

If needed, transfer the searing skillet to the oven or move the veal to a roasting pan. Roast until the internal temperature reaches 125-130°F (52-54°C) for rare to medium-rare, about 25-30 minutes depending on thickness. Remove from oven and tent loosely with foil; let rest 10 minutes before slicing.

Roast the veal

In the same skillet, add the butter and melt. Add shallots, minced garlic, and fresh thyme; sauté until fragrant and translucent, about 2 minutes. Add the wild mushrooms and cook until they are browned and their moisture evaporates. Season lightly with salt and pepper. Transfer mushrooms to a warm plate.

Cook the mushrooms and aromatics

Pour the red wine into the skillet to deglaze, scraping up any browned bits. Bring to a boil and reduce by about half. Stir in the stock and simmer until the sauce thickens to a glossy glaze, about 6-8 minutes, scraping the pan as it thickens.

Make the red wine thyme reduction

If using, whisk in the heavy cream off the heat to enrich the sauce. Off heat, swirl in the remaining butter until emulsified. Taste and adjust salt and pepper as needed.

Finish the sauce

Slice the rested veal loin. Arrange on plates with a portion of the mushrooms, ladle the red wine thyme sauce over or around the meat, and garnish with chopped parsley.

Plate and garnish

Veal loin, center-cut

Wild mushroom mix (chanterelle, cremini, shiitake)

Shallots, finely minced

Garlic cloves, minced

Unsalted butter

Red wine for reduction

Veal or beef stock

Heavy cream (optional, for sauce enrichment)

Fresh parsley, chopped (for garnish)

Pat both halibut and lemon sole fillets dry with paper towels. Season both sides with kosher salt and black pepper. Zest lemon and mix with 2 tablespoons lemon juice. Brush onto the fillets with 1 tablespoon olive oil and let rest 10 minutes.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil. Sear halibut fillets, skin-side down if skin is on, 3-4 minutes until golden and crust forms. Flip and cook 2-3 minutes more until opaque. Remove and keep warm.

In the same skillet, if needed add another 1 tablespoon olive oil and sear lemon sole fillets 1-2 minutes per side until just opaque. Remove and rest briefly.

Deglaze the pan with 1 tablespoon lemon juice, scraping up browned bits. Stir in minced garlic and cook until fragrant, about 30 seconds. Remove from heat and stir in chopped fresh basil to finish the sauce.

Whisk a small amount of olive oil with additional lemon juice and a pinch of salt to drizzle over the fish just before serving.

Rinse quinoa under cold water until the rinse runs clear. In a medium saucepan, combine quinoa with 2 cups vegetable broth (or water) and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until quinoa is fluffy and liquid is absorbed.

Preheat oven to 425°F (220°C). Cut red pepper, zucchini, yellow squash, and red onion into bite-sized pieces. Toss vegetables with 2 tablespoons olive oil, salt, and black pepper. Spread in a single layer on a baking sheet.

Roast vegetables 20-25 minutes, turning once, until caramelized and tender.

Fluff quinoa with a fork. Stir in roasted vegetables and cherry tomatoes. Fold in chopped fresh basil leaves and lemon zest if desired. Season to taste with salt and pepper.

Divide quinoa and roasted vegetables between two warm plates.

Top each portion with a halibut fillet and a lemon sole fillet. Drizzle with olive oil infused with lemon zest and chopped basil leaves; garnish with extra fresh basil leaves and a twist of lemon.

Serve immediately with lemon wedges on the side.

Atlantic halibut fillets

Lemon sole fillets

Extra-virgin olive oil

Lemon juice

Lemon zest

Fresh garlic

Fresh basil leaves

Black pepper

Quinoa, uncooked

Vegetable broth or water

Red bell pepper

Yellow squash

Zucchini

Red onion

Cherry tomatoes

Pat the beef tenderloin dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.

Prepare and season

Heat the olive oil in a heavy skillet over high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. In the last minute of searing, add minced garlic, minced shallot, and rosemary to the pan to release their aroma.

Sear the beef

Transfer the beef to a rack in a roasting pan. Roast in a preheated 425°F (220°C) oven until the internal temperature reaches 125-130°F (52-54°C) for medium-rare, about 60-75 minutes depending on thickness. Remove from oven and let rest for 15 minutes before slicing.

Roast to desired doneness

In the same skillet used for searing, melt the butter over medium heat. Sauté the garlic and shallot until translucent. Deglaze with dry white wine and simmer until reduced by half. Add beef stock and simmer 5-7 minutes. Stir in green peppercorns, then add heavy cream. Simmer until the sauce thickens to a nappe. Season to taste with additional salt if needed.

Make the green peppercorn sauce

Slice the rested beef tenderloin. Spoon the green peppercorn sauce over the slices or serve it on the side. Garnish with chopped parsley and serve immediately.

Finish and serve

Beef tenderloin roast (center-cut)

Shallot, minced

Fresh rosemary

Beef stock

Green peppercorns in brine, drained

Fresh parsley, chopped

Take the rack of lamb from the refrigerator and let it sit at room temperature for 15-20 minutes to promote even cooking.

Prepare lamb and bring to room temperature

In a small bowl, combine olive oil (3 tbs), Dijon mustard (1 tbs), minced garlic (4 cloves), chopped thyme (2 tbs), chopped rosemary (2 tbs), kosher salt (1 tsp), and ground black pepper (0.5 tsp) to form a thick herb paste.

Evenly rub the paste over the entire surface of the rack, pressing it into the meat and along the bones. Place the coated rack on a rack set over a baking sheet while you preheat the oven.

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat. Sear the rack on all sides for 2-3 minutes per side, until a golden crust forms. Use the oil from the paste to help prevent sticking.

Sear the rack

Transfer the skillet to the oven and roast until the internal temperature reaches 125-130°F (52-54°C) for medium-rare. This should take about 18-22 minutes, depending on rack size.

About 6-8 minutes before the roast finishes, brush the rack with the prepared glaze and return to the oven to finish roasting.

In a small saucepan, combine spicy bell pepper jelly, balsamic vinegar, water, and chili flakes. Simmer for 5-7 minutes, stirring occasionally, until glossy and reduced to a cohesive glaze.

Make the glaze

When the lamb is almost done, brush a final layer of glaze over the rack and let it set for a minute in the warm oven or on the cutting board.

Remove the lamb from the oven and let rest for 10 minutes before slicing between the bones. Serve with extra glaze on the side if desired, and finish with a light sprinkle of flaky salt if needed.

Rack of lamb, Frenched

Fresh rosemary leaves

Garlic, minced

Ground black pepper

Dijon mustard

Spicy bell pepper jelly

Balsamic vinegar

Chili flakes

Rinse and thoroughly dry radicchio, endive, and arugula. Roughly chop the radicchio and endive and tear or chop the arugula. Place greens in a large salad bowl.

Using a sharp knife, remove the skin from the orange and segment the fruit, catching any juice; set orange segments aside.

Toast walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes, then coarsely chop and add to the greens.

If using, crumble or shave parmesan cheese and set aside for later adding as garnish.

Add dried cranberries to the greens and toss gently to distribute.

In a small bowl, whisk together cranberry juice, apple cider vinegar, Dijon mustard, and honey until well combined.

Make the vinaigrette

Slowly drizzle in olive oil while whisking to emulsify the dressing. Season with salt and black pepper to taste.

Pour a portion of vinaigrette over the greens and toss gently to coat, starting with a small amount and adding more to taste.

Toss in orange segments and dried cranberries; top with shaved Parmesan and toasted walnuts. Give a final light toss to distribute garnish.

Taste and adjust seasoning with additional salt, pepper, or vinaigrette. Serve immediately.

radicchio, chopped

endive, chopped

arugula (baby)

orange, supremed segments

dried cranberries

shaved Parmesan cheese

toasted walnuts, chopped

cranberry juice (unsweetened)

apple cider vinegar

honey

extra-virgin olive oil

salt

black pepper

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and a pinch of salt until dissolved and glossy.

Spread the coated pecans in a single layer on the prepared sheet.

Bake for 6–8 minutes, then gently stir and bake an additional 2 minutes, watching closely to prevent burning.

Duck Confit With Pommes Lyonnaise And Cranberry Sauce

Macadamia Crusted Sea Scallops With Basil Beurre Blanc

Veal Loin With Wild Mushrooms And Red Wine Thyme Sauce

Duo Of Pan Seared Atlantic Halibut And Lemon Sole With Basil, Olive Oil And Quinoa With Roasted Vegetables

Beef Tenderloin With Green Peppercorn Sauce

Rack Of Lamb With Thyme, Rosemary, Garlic And Spicy Bell Pepper Jelly

Radicchio Salad With Endive And Arugula With A Cranberry Vinaigrette

Spinach Salad With Glazed Pecans, Bacon, Mushrooms And Balsamic Dressing

Maine Lobster Salad With Avocado, Heirloom Tomato, Roasted Corn And Asparagus With Orange Olive Oil Dressing

Wild Mushroom Soup

Seared Foie Gras With Poached Pears In A Balsamic Reduction

Anaheim Chile Stuffed With Wild Mushrooms, Lobster And Goat Cheese

Sea Scallops With Sautéed Spinach And White Truffle Beurre Blanc

Crispy Potato Pancake With Lobster And A Ginger Dressing

Duck Tamale With Anaheim Chile And Raisins

Petrus 1979

Domaine De La Romanée Conti 2016

Domaine De La Romanée Conti, Corton-charlemagne 2022

Domestic & Imported Cheese Plate

Croissant

Spinach & Goat Cheese Quiche With Mixed Greens

Ham & Cheese Quiche With Mixed Greens

Pork Loin With Gratin Dauphinois And Seasonal Vegetables

Bistro Rack Of Lamb With Spicy Bell Pepper Jelly