Pan Roasted Bouchot Mussels with Os

Braised Leg of Lamb

Dover sole “meuniere”

Saffron-Steamed Mussels with Crème Fraîche

Mussels in White Wine

Gnocchi with Sunday Gravy

Dried pasta cooked like risotto

Cream of Leek and Potato Soup

Slow-Cooked Lamb Shanks in Pinot Noir

Drunken Shortribs with Tomato Chili Sauce and Cabbage Lime Slaw

Dutch Oven Slow-Roasted Pork Shoulder

Pan Seared Sea Bass with Tomato Broth and Ham, Peas & Lettuce