-
Miso Pork Belly and Scallops
4 oz piece pork belly, braised for 3 hours with white miso, ginger, soy sauce, garlic, chicken broth. 2 or 3 fresh scallops over spinach and carrots. The sauce is the cooking liquid reduction down to a light glaze.
-
Ratatouille
Diced onions, bell peppers, zucchini, fennel and assorted wild mushrooms. All cooked in white wine, garlic, tomato paste and fennel seeds
-
Gnochi
eggs, flour, parmesian and ricotta cheese ( no potato in this mix) Tomato dressing- char grilled beefsteak tomato till blackened, rice vinegar, disjon mustard, liquid smoke, tomato juice from ratatouille, olive oil, touch of cream
-
Lamb Rack
Colorado lamb rack, seared and coated with dijon mustard, fresh herbs (parsley, tarragon, basil) and panko breadcrumbs then oven roasted.
-
Merlot Reduction
takes 24 hours. Veal stock, merlot, onions carrots, celery leeks, garlic, tomato pasted, sherry, medeira) then we pass the stock and discard everything but the stock. We then add more merlot wine and garloic and reduce down the glaze.
-
Saffron Veloute sauce
Lobster stock, equal parts butter and flour, sherry wine, saffron, with S & P.
-
Duck Two Ways Pancake
braised duck leg, pine nuts, hoisin, oyster sauce, green onion, and goat cheese. Topped with raw vegetables (carrots, green papaya, mango, green onions, cilantro mint) merlot reduction
-
Risotto
risotto rice, corn stock, saffron, onions, fennel, garlic, butter, cream, parmesian cheese
-
BBQ Glaze
ketchup, liquid smoke, dijon mustard, paprika, cayenne pepper, brown sugar, red wine vinaigrette.
-
Polenta cake
Corn meal, golden raisins, dried cranberries, mango, carrots, onions, goat cheese, parmesian cheese, chicken stock
|
|
