Pan Seared Branzino with Baby New Potato, Morel, White Asparagus and Tarragon Broth
Roast Chicken with Snap Pea, Shitake Mushroom, Preserved Lemon and Spring Garlic Consommé
Grilled Filet Mignon with Asparagus, Charred Sweet Corn and Chipotle Butter
Steamed Striped Bass with Red Quinoa and Saffron Curry Sauce
Slow Roasted Duck Breast with Farro, Kohlrabi and Pickled Rhubarb
