Asparagus with Candied Almonds

Hollandaise Sauce

Soffrito

Roasted Tomatoes

Rigatoni with White Beans

Grilled Swordfish with Rosemary and Caper Mayonnaise

Corned Beef Brisket

Roasted Heirloom Pork rack, caramelized apples, chestnuts, Maple and Vincotto butter

Braised Lamb Shank with Garbanzo Beans, Apricots, Sweet Potatoes, Eggplant & Mint Salad

Braised Artichokes "a la barigoule"

Creamy Scrambled Eggs with a Fricassee of Wild Mushrooms and Peas

Pate a Choux