Executive Chef Ryan Lory, of Charlie Palmer's Steakhouse, NYC
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Pistachio Encrusted Foie Gras Torchon
Ryan Lory Executive Chef Charlie Palmer's Steakhouse, NYC Pistachio Encrusted Foie Gras Torchon, Black Mission Fig, Minus 8 Vinegar Compote and Brioche Toast
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Berkshire Trio of Loin, Confit Pork Belly and Braised and Pulled Shoulder
Ryan Lory Executive Chef Charlie Palmer's Steakhouse, NYC Berkshire Trio of Loin, Confit Pork Belly and Braised and Pulled Shoulder,parsnip Puree, and Maple Verjus Glazed Gala Apples and a Pork Bone
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Trio Of Duck, Roast beef and Confit Leg
Ryan Lory Executive Chef of Charlie Palmer's American Steakhouse Trio of Duck, Roast Beef, Confit Leg, and Seared Valley Foie Gras, Parsnip, and a Minus 8 and Grape Chutney
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