Entrees Beef tenderloin roulade with spinach and parmesan with creamy risotto, oven dried heirloom tomatoes and a oxtail ragout Beef tenderloin with black and red lentils, balsamic glazed onions, grilled turnips and a red wine sauce Beef Wellington with sautéed escarole, caramel salsify and haricot vert bundles Bistec Encebollados Braised Baby Back Ribs w/ Moroccan BBQ Sauce and Tender White Beans Braised lamb shank with artichoke hearts, roasted potatoes and garlic, and a parmesan lamb reduction Braised lamb shank with crispy parsley gnocchi, and a ragout of fava beans, baby beets and baby turnips Braised osso bucco with red beet risotto, roasted shallots and haricot vert Braised pork shoulder w/ pineapple curry and creamed bok choy Braised short rib w/ onion marmalade, pea puree and carrot powder Braised veal shoulder with fava beans, trumpet mushrooms and crispy polenta cake garnished with rosemary Cassoulet with braised lamb shoulder, pork belly, Spanish chorizo, and duck confit Chicken roulade w/ foie gras tortellini, English peas and fried carrots Chili Rubbed Filet Mignon with Marbled Potato Cake, Braised Winter Greens and Sauce Bordeaux Chili Rubbed Tenderloin with Lemon-Coriander Potatoes, Chinese Broccoli and Kung Pao Sauce Colorado Lamb Loin with Creamy Polenta, Black Olives and Oven Dried Tomato Cote de boeuf with haricot verts, Kurri Squash, cepes and an apple smoked bacon-sour cherry sauce Cowboy Rib Eye w/ Broccolini & Horseradish Whipped Potatoes Duck leg confit with parsley gnocchi, roasted garlic and eggplant puree and a lemon chickenbroth Reduction Filet Mignon w/ Pecorino Gratin, Wild Mushrooms and Peppercorn Sauce Filet mignon w/ potatoes Epoisses and haricot vert Filet Mignon with Japanese Sweet Potato Gratin, Baby Spinach and Foie Gras Sauce Filet Mignon with Braised Portobello Mushroom and Roquefort-Bacon Gratin Filet Mignon with Potato Fondant, Swiss Chard and Pearl Onions Filet mignon with Roquefort smashed potatoes, baby carrots and garlic-thyme sauce Filet with onions 3 ways, celery root mousse and sour cherry sauce Grilled Country Chicken Pot Pie with Baby Spring Vegetables Grilled Delmonico steak with asparagus and garlic smashed potatoes Grilled Jidori chicken pot pie with baby spring vegetables Grilled Kobe flat iron steak w/ fire roasted blue prawns and salsify “noodles” Grilled Kobe meatloaf with mashed potatoes, baby summer vegetables and pancetta gravy Grilled Kobe sirloin with a ragout of Brussels sprouts, potatoes and mushrooms Grilled lamb t-bones with a celery root-eggplant lasagna and wild ramps Grilled Pork Chop with Rosemary and Micro Carrots Grilled Prime Rib Eye Steak with Porcini Ravioli and Creamy Spinach Grilled rib eye “mignon” with polenta cake, roasted baby artichokes and chanterelles and a smoked veal sauce Grilled rib eye steak with porcini mushrooms and roasted fingerling potatoes Grilled rib eye (New York) with Roquefort-bacon potatoes and wild mushrooms Grilled rib eye with potato dauphinoise, sautéed spinach and a red wine sauce Honey glazed duck breast with acorn squash, sautéed spinach and roasted shallots Jidori Chicken Breast w/ Roasted Garlic Mashed Potatoes & Onion-Marsala Sauce Kal-Bi Pork Loin with Honey Glazed Pumpkin Wedges and Crisp Somen Noodle Tower Kobe flat iron steak with jumbo asparagus, salsify and a rutabaga mousse on a port wine sauce Lamb shoulder confit with pomme rosti, oven dried figs, rutabaga and braising juices Lemon-Garlic Crusted Chicken on Spiced Pumpkin Ravioli with Soy-Brown Butter Sauce Loin of lamb with black truffles, haricot vert, fried potato bundles and butternut squash flan Marinated Flank Steak with Chimmichurri Sauce New York with celery root gratin, baby spinach, glazed cippolini onions in a tangy veal reduction New York with sauce Milanese, spinach polenta and chantrelle mushrooms Orange glazed duck leg confit w/ Chinese broccoli and boniato potato gratin Osso bucco with barley risotto style, oven dried tomatoes, crispy red onion brick and shaved pecorino Pollo en Salsa Chipotle Pork Rack Chop w/ Spicy Apricot Chutney, Roasted Potatoes and Braised Cabbage Prime T-bone steak with Bordelaise Sauce Rack of lamb w/ sage gnocchi and blueberry cabernet sauce Rack of lamb with sunchoke puree, baby carrots and blueberry-cabernet sauce Rack of lamb with Swiss chard, pearl onions and purple potatoes Rack of Spring Lamb with Crispy Polenta and a ragout of Morels and Asparagus Roasted Clay Pot Hen with Wild Rice-Pecan Pilaf and Baby Carrots Roasted Kurobuta pork loin with caramel smashed potatoes, red cabbage and calvados Roasted Peking Duck with Sticky Rice, Baby Corn and Oaxacan Mole Roasted Venison Loin with Braised Escarole, Rosemary-Corn Madeleine and Chestnut Demi-Glace Roasted, half Jidori chicken with country corn glaze and garlic fries Seared duck breast with parsnip mousse, chanterelles, Swiss chard and asparagus in a port wine reduction Slow Braised Beef Short Ribs “Chop” with Roquefort Cheese-Shallot Crust Steak Frites with Sauce Béarnaise Swedish meatballs w/ pancetta gravy Tandoori glazed lamb rack with lentil ragout, celery root “noodles” and a gold beets sauce Wagu kobe sirloin w/ truffle celery root puree. Whole Roasted Beef Tenderloin with a Boniato Potato Gratin, Wild Mushroom, Haricot vert, and a Red Wine Sauce