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Sea Bass with Fennel and Saffron SauceEntrées
Scallop TandooriEntrées
Stewed Quail with PolentaEntrées
Seared Duck Breast with Bourbon Dried Cherry SauceEntrées
Alubias Con Sacramentos (Tolosa-style Red Beans with Braised Meats)Entrées
Barbecued Baby Back Ribs Entrées
Baked Rigatoni with Eggplant and SausageEntrées
Entrées
Maryland Crab Cake with Batons of Zucchini & Squash, French Tarragon & Toasted Pine Nut Butter SauceEntrées
Grilled Leg of Lamb with New Olive OilEntrées
Cassoulet des PyrénnéesEntrées
Roast Quail stuffed with Prunes in ArmagnacEntrées
Sardines & Caramelized OnionsEntrées
Vintner’s Grill BouillabaisseEntrées
Braised Lamb Shanks with Trumpet Royale Mushrooms and ZinfandelEntrées
Chilled Cucumber Water with Minted Crab SaladEntrées
Pan-Roasted Long Island Duck Breast with Spaetzle, Chanterelles, and Spinach PuréeEntrées
Maine Lobster SaladEntrées
Lesley's Potato Pancakes with Smoked Salmon and Creme FraicheEntrées
Pozole de Pato (Corn and Chile Stew with Duck and Shredded Cabbage)Entrées
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