|
Ash-Roasted Sweet Potatoes
|
365 |
|
Avocado Corn Relish
|
336 |
|
Boneless Rack of Lamb in a Pecan Crust with Barbecue Sauce and Shoestring Sweet Potatoes
|
135 |
|
Braised Foie Gras with Rhubarb
|
351 |
|
Braised Spiced Pork Belly
|
328 |
|
Buttermilk-Fried Oysters
|
364 |
|
Cauliflower Purée Topped with Caviar and Blue Potato Chips
|
342 |
|
Chili-Ginger Sauce
|
365 |
|
Chilled Fresh Tomato Soup with Pepper Relish
|
349 |
|
Coffee Ice Cream
|
374 |
|
Crab Fideos with Broke Garlic Oil
|
371 |
|
Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges
|
383 |
|
Duck Prosciutto
|
334 |
|
Herbed Baby Chicken with Lemon-Thyme Butter
|
357 |
|
Lobster and Quinoa Risotto
|
142 |
|
Mignons of Cervena Venison
|
192 |
|
Mushroom, Walnut, and Spinach Salad with Mustard Vinaigrette
|
340 |
|
Pasta with Tomato Confit
|
387 |
|
Pears Poached in Beaumes-de-Venise and Honey
|
154 |
|
Poached Day-Boat Halibut with Tomato Confit and Aged Balsamic Vinegar
|
331 |
|
Potato and Forest Mushroom Lasagna with Nage Butter Sauce
|
376 |
|
Risotto d'Oro
|
360 |
|
Roasted Chicken
|
338 |
|
Roast Pork Loin Stuffed with Ham and Rosemary
|
379 |
|
Sautéed Foie Gras with Quince Confits
|
122 |
|
Tarte Tatin
|
47 |
|
Veracruz-Style Greens and Beans with Red Chile and Dumplings
|
325 |
|
Warm Chocolate Soufflé
|
355 |
|
Wilted Greens with Smoked Tomato, Bacon Bits, and Lime Dressing
|
365 |