Braised
Beef Short Ribs “Campo” Style
Ancho and cumin encrusted, baked in casserole with
sautéed corn and shiitake mushrooms, topped
with roasted garlic, poblano pepper mashed potatoes.
Garnished with smoked tomato relish.
Cold Country Herbal Spatzel, Lemon Chicken
Sautéed in whole grain mustard compound
batter, baked with caramelized shallots, mushrooms
sweet sausage, spinach, roasted peppers and smoked
nuggets of pancetta bacon in a cheddar cheese
sauce. Topped with a sage scented cornbread crust.
Organic Nimin Ranch Pork Shoulder Fricassee
Baked with butternut squash and leeks in a juniper
scented with maderia sauce.
Forest Mushroom Cobbler
A porcini, Portobello and oyster mushroom sauté,
scented with garlic, thyme red wine and milled
black pepper, layered with caramelized sweet
onion and farmers cheese. Baked with a parmesan
buttermilk biscuit crust.
Vinegared Chicken, Basmati Rice
Marinated boneless chicken, oven roasted with
potato, onion, garlic and bell peppers, topped
with Mexican oregano, caper, olive scented
crust.
“Low Country” White
Grits and Spice
Flavored with jalapeno jack cheese, shallots,
andouille sausage and crawfish tails. Topped
with golden egg and panko bread crumbs.
Orange Fennel Polenta, Olive Mascarpone Sauce
Layered with pork sausage, braised eggplant and
guryere cheese.
White “Grif” Shrimp
Carbanara
Pan seared marinated tail off shrimp on a bed
of pappadella noodles in a creamy aged asiago
sauce with pancetta bacon and baby peass. Topped
with crispy Prosciutto waves.
New England Pot Pie
Classic pot pie, with celery, carrots, pearl
onions and large pieces of roasted chicken,
scented with sage and fresh thyme. Baked in
our pie crust.
Shepherds Lamb Pie
Slow roasted leg of lamb, braised in a rosemary
scented cabernet demi glace, with haricot verts
and sweet carrots. Baked under a crust of horseradish,
Dijon mustard scented mashed potatoes.
Spezzatini of Veal “Mediterranean”
A braise of cubed veal, deglazed with brandy,
slow roasted with artichokes, cured olives,
Poblano peppers and leeks, scented with lemon
and mint.
Salmon Pie (or) Smoked Codfish Pie
Baked with celery, carrots, leeks, in a lemon ricotta sauce.
Topped with a tender cobble stone crust.
Turkey Tettrazini
Classic spaghetti turkey and mushrooms, baked
in a Sherried cream sauce.
Char-Grilled Chicken, Bow-Tie Pasta
Tossed in Pancetta bacon tomato sauce, scented
with garlic, Porcini mushrooms, domestic mushrooms,
and asparagus.
Cassoulet in the Style of Goodness
Classic blend of pork, lamb, garlic sausage and
flageolot beans.
Seafood Tettrazini
A wonderful blend of lobster, shrimp, crabmeat
and pasta.
Baked in a rich sherried mushroom cream sauce.
Braised Lamb Hunter’s
Style
With tomatoes, artichokes, flageolet beans, carrots,
and cured olives
in a red wine sauce.
Braised Beef Shank, Sichuan Peppercorn Sauce
Scented with clove, ginger root, scallions, and
sake.
Peruvian Green Rice, Paella Style
Sauteed with smoked pork, grilled shrimp, peppers,
current tomatoes and fava beans.
Vegetarian Lasagnas
Layered in a classic béchamel sauce with
ricotta,
fresh mozzarella and parmesan cheese.
First lasagna -- layered with olive oil roasted
tomatoes and porcini mushrooms.
Second lasagna --layered with grilled eggplant,
Portobello mushrooms and sautéed spinach.
Lasagna Bolognese
Layered with Sicilian style Bolognese sauce with
ricotta, fresh mozzarella and parmesan cheese,
maderia wine scented ground pork and beef. |
