Recipe Index
Menu
-
Harissa Crusted Red Fish, Sweet and Sour Root Vegetables, Pan Seared Yukon Golds, Purple Potato Puree, Foamed Ancho-Tomato Coulis, English Peas and Bell Pepper-Popped Sorghum Relish
-
Roulade of Pork with Roasted Carrot and Grapefruit Gastrique
-
Seared Red Fish with Creamed Collards and Carrot Apple Slaw
-
Poached Sockeye Salmon with Potato Crusted Vichyssoise, Cherry Tomatoes and Shittake Mushrooms glazed in a Roasted Potato Sauce, and Scallions
-
Tex-Mex Chicken & Waffles
-
Sous Vide Saffron Sea Bass with Orange Infused Tomato & Basil, Zucchini Ribbons & Refried Bean Potato Pancake
-
Fire Roasted Poblano Flank Steak over Cheesy Potato Grits
-
Gluten Free Greek Herb and Potato Crusted Lamb Tenderloin with Potato Caviar and Refried Bean cold Noodle
-
North Carolina Black Bass with Gazpacho, Yellow Pepper Gastrique and Red Cabbage with Fennel
-
Prawn Sanctioned Ashore
-
Bulgolgi Beef Bibimbap
-
Blackened Mahi Mahi with Sweet Potato Hash, Jersey Corn Puree & Lump Crab Meat
-
Cod a la Nage
-
Pigs Eye Lake Roulade
-
Faux Bacon Wrapped Scallop Mousse with orange scented Farro, Saffron Braised Fennel, Garlic Tomatoes and Arugula
-
Pan Roasted Pork Loin with Morels, Heirloom Tomatoes, Charred Summer Vegetables and Wild Rice and Corn Spaetzle
