~oysters~

island creek oysters
wild ramp mignonette and lemon bubbles

~grilled swordfish~

grilled swordfish
meditereanean orzo salad(orzo, roasted yellow peppers, ramps, flat leaf parsley, kalamata olives, roasted garlic, artichoke hearts, red pepper flake)
yellow pepper emulsion

~soft shell crabs~

blue corn meal crusted soft shell crabs
roasted corn and wild ramp risotto
tomato and tomatilla salsa and avocado cream

~2006 paso a paso tempranillo spain wine~

2006 paso a paso tempranillo spain wine

~2007 elsa bianchi bonarda argentina wine~

2007 elsa bianchi bonarda argentina wine

~chicken farce/farci recipe~

~chicken farce/farci recipe~

1# chicken (ground fine)
2 egg whites
3/4 cup heavy cream
salt and pepper
fresh thyme (minced)
basil (minced)
parsley (minced)
chives (minced)

grind chicken and place chicken and remaining ingredients
in robo coupe and spin till combined well.
refrigerate and use when needed

alternate recipe

1# chicken
1 egg white
1 cup heavy cream
salt and pepper
fresh thyme (minced)
basil (minced)
parsley (minced)
chives (minced)

same procedure as above.

~Mad Brewer Mad Bee Honey Wheat Ale beer~

Mad Brewer Mad Bee Honey Wheat Ale

~samuel smith's organic strawberry handcrafted fruit ale beer~

~samuel smith's organic strawberry handcrafted fruit ale~

~spaetzle recipe~

~spaetzle recipe~

12 ounce flour a.p.
4 whole eggs
6 ounces milk
1 tsp parsley minced
salt and pepper to taste
pinch nutmeg

whisk eggs, milk, parsley and nutmeg in large bowl
mix in flour and season with salt and pepper
cover and let rest for 10 minutes
using perforated pan, push dough through pan over a pot of boiling water and cook 2-3 minutes
remove spaetzle with a strainer and shock in ice water
when ready to use either place in bowl and top w/ hot broth or saute on medium heat with a little butter.

~sweet cabernet sauce recipe~

~sweet cabernet sauce recipe~

2 oz olive oil
8 oz celery large dice
8 oz carrot large dice
1/2 oz fresh thyme
2# roasted shallots
1 cup sugar
1 cup worchestershire sauce
3 cup cabernet wine
1 cup tomato paste
1 gallon veal stock
3 tablespoons salt
2 tsp black pepper
1/2 # cubed butter cold

use olive oil to sweat celery, carrot, thyme and shallots in sauce pan till caramelized.
add tomato paste and caramelize.
deglaze with one cup of cabernet and reduce to au sec.
add sugar and worchestershire sauce until sugar dissolves.
add remaining ingredients and reduce by half or till desired thickness is obtained.
strain sauce and finish with cold butter to serve.

~taleggio cheese~

taleggio cheese

~Napa Valley Verjus Blanc~fusion

Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen — it's green. It is used to add acidity to foods, an important component in food and in cooking.

~saint andre cheese~

saint andre cheese

~port salut cheese~

port salut cheese

~mimolette cheese~

mimolette cheese extra vieille

~sage derby cheese~

sage derby cheese

~white stilton cheese~

white stilton cheese with mango and ginger

~desserts~

~desserts

~fresh ricotta doughnuts
strawberry rhubarb compote and white chocolate shots

~lemon curd and biscotti
petite blueberry green tea

~"reverse rootbeer float"
homemade rootbeer ice cream and cream soda

~"black forest float"
homemade chocolate ice cream and black cherry soda