Beef Tenderloin with Mushroom Duxelle wrapped in Swiss Chard on Sour Cherry Sauce
Grilled Angus Filet Mingon with Madagascar Peppercorn Sauce, Wilted Baby Spinach and Shoestring Potatoes
Calf's Liver with Mashed Potatoes, Sautéed Onion and Apples
Grilled Pork Tenderloin over Red Cabbage with Sautéed Apples and Caramelized Shallots
Sautéed Pork Chops on Celery Root Mashed Potatoes with Stone Fruit
Aged Balsamic Marinated Pork Roast sandwiched between Crispy Potato Roesti and Brown Sugar Apples
Milk-fed Veal Chop with Gratin Dauphinoise and Braised Leeks
Osso Buco over Parsnip Puree with Tomato Water and Sautéed Haricot Vert
Colorado Rack of Lamb over Pearl Pasta with Vegetable Bruinoise
Rustic Lamb Shanks with Cous Cous and Vichy Carrots
Axis Antelope with Sautéed Spaetzle, Pached Pears and Red Cabbage
Free Range Chicken Breast with Oven Roasted Black Mission Figs over Baked Polenta Discs and Grilled Portobello Mushrooms
Pan Seared Hudson Valley Duck Breast with Fresh Herb and Garlic, served with Sautéed Fingerling Potatoes and Assorted Farmers Market Vegetables
Pan Seared Hudson Valley Duck Breast with Brussel Sprouts, Sugar Beet Reduction and Fingerling Potatoes in Brown Butter
Turkey Shepherd's Pie with Vegetables and Potato Crust
Chicken Mac and Cheese
Pre't-A-Porte' Pot Pie with Ground Organic Chicken, Wilted Mustard Greens and Celery Root Potato Crust
Parmesan Crusted Chicken Breast over Heirloom Tomatoes with Opal Basil Chiffonade
Free Range Quails Stuffed with Wild Mushroom Duxelle Surrounded by Baby Vegetables
Shabu Shabu
Spanish Paella with Chicken, Sausage, Shrimp and Vegetables
European Carrot Stew with Potatoes, Smoked Sausages and Parsley
