Top Chef-Inspired Meals

Braised “Veal” with Rapini Leaf and “Fava Bean” Risotto

Faux “Sous Vide” Chicken, Mushroom, Yam and Lobster Hash with Lobster Sauce

Sweet Potato Linguini with Lobster

Beef Goulash with Spaetzel and Apple Strudel with Tarragon

Whole Wheat Pizza with Tomato Coulis, Smoked Mozzarella and Vegetables

Skirt Steak Quesadilla and Quinoa Fritters with Red Pepper Mayo

Breaded Turkey, Chanterelle Smashed Potatoes and Cranberry-Cherry Chutney

Porcini-Braised Chicken Thigh with Sweet Potatoes Two Ways

Tarragon Chicken Meatball Consomme

Goat Cheese and Avocado with Bacon Vinaigrette on Baguette

Tomatillo Barbecue Ribs, Avocado Corn Relish and Potato and Rajas

Shrimp Creole

Duck with Miso-Almond Butter

Edamame Falafel

Char Siu Bao Pork Belly, Noodles and Pickled Mushrooms

Pancetta and Guanciale Ravioli

Bacon-Wrapped Shrimp with Polenta and Port Wine Fig Sauce

Green Chile, Mushroom and Cheese Empanadas (aka the thing that made us break up with empanadas forever)

Salmon with Chili Relish, Fennel and Shrimp Salad with Chili Vinaigrette

Fried Brussels Sprouts with Grilled Prosciutto

Curry BBQ Chicken with Charred Okra and Brussels Sprouts in Kimchi Paste

Braised Short Ribs, Basil Potato Puree and Apple Slaw

Seared Scallops Over “Witch’s Stew” with Beans

Pancake Bits

Sea Bass with Mushrooms and Dashi

Short Rib Kalbi

Creamy Mac and Cheese with Prawns, Mushrooms and Herbs

Duck Lettuce Wraps with Corn Salsa and Peach Ricotta Creme

Sesame-Coated Salmon with Egg Noodle Cake

Chicken Fried Rice with Orange Guava Sauce

Rabbit, Sweet Potatoes and Agrodolce

Agedashi Tofu and Eggplant with Chicken, Ginger and Mushrooms

Parmesan-Crusted Beef Filet with Wilted Greens

Red Wine-Braised Short Ribs and Potato Fennel Gratin

Squab with Soy Maple Stuffing, Mushrooms and Roasted Grapes

Ricotta Gnudi with Oxtail Sauce

Rib-Eye and Morels with Tomato Fennel Reduction

Grilled Lamb with Fennel, Leeks and Cauliflower

Lobster Roll with Yucca Fries and Citrus Aioli

Seared Duck Breast with Freekeh Salad

Curried Crab Beignets with Cilantro Aioli

Snapper with Sweet Corn Puree and Roasted Tomato Vinaigrette

Original Recipes

Rye Pierogies (winner of W.A. Frost menu contest)

Basil Limeade

Tempura Avocado Tacos with Spicy Fish Slaw

Apple, Smoked Bleu Cheese, Guanciale and Arugula Tart

Kebab Pizza (or Calzones)

Wild Goose with Soba Noodles and Roasted Bok Choy

Tea Cocktails

Shepherd’s Poutine

Jilted Lady Cocktail
Sous Vide Specialties

Grilled Lamb with Fennel, Leeks and Cauliflower

Lobster Roll with Yucca Fries and Citrus Aioli

Squab with Soy Maple Stuffing, Mushrooms and Roasted Grapes

Wild Goose with Soba Noodles and Roasted Bok Choy