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Quail Stuffed with Foie Gras
Chef Barry Koslow Quail Stuff with Foie Gras and Black Trumpets, White Truffle, Tuscan Kale, Mushroom Risotto, and Miinus 8…
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Duck Confit and Foie Gras
Ryan Lory Executive Chef of Charlie Palmer Steak Duck Confit and Foie Gras, Honey Thyme, Roasted Beets, Beet Gastrique and…
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Pan Seared Pickerel
Chef Kellen Crumb Pan seared Pickerel, Squash Puree, Dinosaur Kale, Quinoa Saute, Young Carrot, Kale Gel and Minus8 Sweet 16
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Whole mallard, Heritage Carrots and Minu
The CrabMill - Family Owned Gastropub, Located in Rural Warwickshire, UK
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Grilled Sword Fish
Executive Chef Rich silvia of The White Horse Tavern Grilled Sword, Root Vegetable Hash, Celery Root Emulsion, Pickled Mustard Seed…
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Pickerel and White Salsify Puree
Chef Kellen Crumb Pickerel, White Salsify Puree, with IP8 Sous Vide Sunchoke, Cauliflower/Sunchoke Gallimaufry, Salsify Crisps, and Pistachio Powder
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Pasta, With 14 Day Aged Rohan Duck Lardo
Chef and Owner of a(MUSE) Hari Cameron Chestnut & Castle Valley Mill Bolted Hard Wheat Sagnarelli Pasta and 14 day…
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