Celery Root and Radicchio Salad A glorified remoulade salad, this one has beautiful Castelfranco Radicchio leafs and a little spice from dijon mustard and cayenne pepper.
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Wild Mushroom Soup This puree soup has no cream, but is silky smooth and extremely flavorful with the help of porcinis and a touch of sherry.
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Seared Tuna with White Beans ans Lemon Confit A beautiful combination of textures and flavors, this dish carries a bit of a punch - the crushed peppercorn crust!

Redbor Kale and Blood Orange Salad This fresh wintery salad is great way to start: niçoise olives, oregano, basil, blood orange segments and anchovies on top.
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Grilled Squid With French Lentils Marinated squid (just in season!) is quickly grilled à la plancha and served on top of the french lentil salad and espelette oil. Thin slices of delicate marinated beets top the dish.
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Roasted Pistachio crusted Cod with Brussel Sprouts This fish is great this time a year and it will go great with an arugula-spinach coulis, crunchy roasted Brussel sprouts and a balsamic sauce.
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Chocolate Mousse A classical dessert is well balanced by the acai berry creme chantilly.

Mushroom-stuffed Pork Chop haricôt verts with toasted pine nuts
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Turkey Meatloaf sautéed broccoli rabe
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Braised Lamb Shank quinoa-stuffed Greek bell pepper,
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Chicken Cacciatore balsamic roasted Brussels sprouts
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Salmon cakes lemon snow peas

Pistachio-crusted Cod Fish with Brussels Sprouts and Winter Greens Purée
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Grilled Rosemary and Thyme Chicken Breast with quinoa, snow peas, arugula, cherry tomatoes and pine nuts
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Seared Salmon Filet with arugula salad, charred jiro persimmon, asparagus
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Beef Stroganoff beef braised in its own juice with whole wheat linguine, sautéed chanterelles, broccoli, red pepper and kefir
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Curry Tilapia with roasted cauliflower, blood orange supremes, scallion salad, hot pepper sauce
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Coq au Vin chicken braised in red wine, black rice-stuffed red bell pepper, romaine salad with shaved carrots and string beans
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Herb-Marinated Pork Tenderloin with baked white beans, spinach, grapes and almonds

Pear Salad Mesclun salad, european pear slices, gorgonzola, red wine vinaigrette
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Truffle Fettuccine Alfredo Freshly shaved black winter truffles, Parmigiano - Reggiano
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Basil Panna Cotta Mandarin sause

Crabmeat Mornay Hors D'oeuvre served in little puff pastry shells
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New Orleans Fresh Salad Mesclun, Stilton Blue cheese, cranberries, spicy raspberry-cinnamon dressing
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Crawfish Etouffee Crawfish tails, white rice - classic
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Chicken and Sausage Gumbo Andouille sausage, okra
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Red Beans ad Rice A New Orleans classic, it will serve as a side dish
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New Orleans Bread pudding A popular dessert with dried fruits and nuts

Redbor Kale and Blood Orange Salad This fresh wintery salad is great way to start: niçoise olives, oregano, basil, blood orange segments and anchovies on top.
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Charred Goat Cheese Salad Marinated and herbed goat cheese is wrapped in wilted spinach leaves, quickly charred and served with the side of french lentil salad and espelette oil. Thin slices of delicate marinated beets top the dish.
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Roasted Pistachio crusted Cod with Brussel Sprouts This fish is great this time a year and it will go great with an arugula-spinach coulis, crunchy roasted Brussel sprouts and a balsamic sauce.
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Chicken Pelmeni Delicate Russian-style whole-wheat ravioli stuffed with free-range chicken breast and leg meat, served with a cranberry gastrique.
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Pecan crusted Duck Breast with Figs Crescent Farms duck breast crusted toasted pecans sliced over polenta Eliza and figs poached in pomegranate sauce.
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Mango Banana Crisp This light and bright dessert is balanced by a bit of crystalized ginger and basil gelato.

Redbor Kale and Blood Orange Salad This fresh wintery salad is great way to start: niçoise olives, oregano, basil, blood orange segments, blue d'auvergne cheese.
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Charred Goat Cheese With French Lentils Marinated and herbed goat cheese is served on top of the french lentil salad and espelette oil. Thin slices of delicate marinated beets and strawberries top the dish.
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Roasted Pistachio crusted Tofu with Brussel Sprouts The marinated firm tofu steak is served on top of crunchy roasted Brussels Sprouts, winter greens puree and balsamic reduction.
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Chocolate Mousse A classic recipe topped with acai berry chantilly

Redbor Kale and Blood Orange Salad This fresh wintery salad is great way to start: niçoise olives, oregano, basil, blood orange segments and anchovies on top.
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Roasted Pistachio crusted Cod with Brussel Sprouts This fish is great this taime a year and it will go great with an arugula-spinach coulis, crunchy roasted Brussel sprouts and a balsamic sauce.
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Chocolate Mousse A french classic meets a tropical match with passion fruit chantilly cream.

Radish and Mâche Salad All market-available radishes, avocado, toasted pumpkin seeds, apple-shallot vinaigrette
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Market Ravioli Ravioli filled with a unique combination of what you like and what is available in the market that week!
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Roasted Spring Herb Crusted Lamb Chops Spinach and goat cheese subric; red pepper coulis and black trumpet mushrooms fricassee.
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Mango Crisp Banana, crystallized ginger and basil gelato

Spring Market Salad Mâche and watercress with all the market-available colorful vegetables sliced on top with apple-shallot dressing.
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Foie Gras Ravioli strawberry-truffle emulsion, black caviar, balsamic reduction
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Roasted Spring Herb Crusted Lamb Chops Spinach and goat cheese subric; red pepper coulis and black trumpet mushrooms fricassee.
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Chocolate Mousse A classically romantic dessert topped with strawberry chantilly

Spring Market Salad mâche, market available baby root veggies (radishes, carrots, beets...), toasted pumpkin seeds, apple-shallot dressing
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Pleasant Surprise Ravioli stuffed with a few ingredients perfectly matched, that are available at the farmer's market that week
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Seared Wild Alaskan Salmon Arugula and Asparagus Salad, Parsnip Puree
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Marinated tofu A vegetarian option with the same garnish as the salmon dish, topper with broiled goat cheese.
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Sheep's Milk Ricotta Pana Cotta kiwi compote, orange zest

Market Ravioli Ravioli filled with a unique combination of what you like and what is available in the market that week!
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Salmon Tapa Arugula-Asparagus Salad, parsnip-miso puree
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Roasted Spring Herb Crusted Lamb Chops Spinach and goat cheese subric; red pepper coulis and black trumpet mushrooms fricassee.

Trio of meatballs Italian, Swedish and Chinese with appropriate garnishes
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Market Ravioli Very simple to make but a great tasting, sophisticated pasta dish. We can stuff it with whatever is in the market that week.
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Chocolate Mousse A great dessert to know how to make and to eat!

An exploration of cheese There will be a selection of hors d'oeuvres that correspond to each of the 4 different types of cheese and an appropriate garnish.
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Smoked salmon roll Celery root remoulade with a citrus dressing wrapped with delicate house smoked salmon.
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Trop mignons Baby potatoes, topped with creme fraiche and black caviar.

Spanish Asparagus and Orange Salad Simple, fresh ingredients are tossed with best quality olive oil, sherry vinegar and orange zest.
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Pan Seared Red Mullet With Basil And Citrus with a vegetable tian A Mediterranean delicacy is enhanced by the tanginess of the citrus and the sweet aroma of the basil, and the thinly sliced vegetables of the south of France create a subtle tian that ties the dish to the ground.
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Duck Breast With A Walnut And Pomegranate Sauce and polenta Elisa This almost-Persian dish is a beautiful combination of the sweet and tender duck breast with a similarly sweet and crunchy walnut crust and a sour pomegranate sauce. The Italian classic, polenta Elisa, rounds the dish off with the cheesy and herby goodness.
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Turkish Baklava My favorite pastry since childhood, it is made by filling between the layers of phyllo dough with pistachios, walnuts, almonds and orange blossom honey.

A selection of hors d'oeuvres Cheese amuse bouches, smoked salmon roulades, black caviar petit mignons
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Radish and Mâche Salad All market-available radishes, avocado, toasted pumpkin seeds, apple-shallot vinaigrette
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Green pea and Mint Ravioli Dill pesto, Pecorino Romano, espellete oil
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Roasted Pistachio crusted Cod with Brussel Sprouts This fish is great this time a year and it will go great with an arugula-spinach coulis, crunchy roasted Brussel sprouts and a balsamic sauce.
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Chocolate Tart Currant Coulis