DIRECTIONS

SALAD

  • Toss greens with dressing or arrange on plate and drizzle with dressing.

  • Top with marinated beets and toasted almonds.

SOUP

  • Bring to a boil.

  • Garnish with croutons.

 

CRAB CAKES

  • Preheat oven to 375°.

  • Butter an oven-safe dish and add the potatoes cut side down. Cover with foil/lid.

  • Put crab cakes in a separate dry oven-safe dish (no butter, no foil).

  • Reheat both potatoes and crab cakes for 20 minutes.

  • Remove the foil/lid from the potatoes and turn the crab cakes. Reheat 3 minutes more.

  • Serve with aioli and slaw.

LAMB

  • Preheat oven to 375°.

  • Transfer lamb to an oven-safe dish. Add enough water to cover the shank by 1/4.

  • Cover tightly with foil/lid and cook for 40 minutes.

  • Remove foil/lid, turn shank and add polenta and shallots. Cover and cook another 15 min.

  • When lamb is ready, remove foil/lid and add greens. Let them wilt from the heat of the pan while you heat up sauce.

  • Arrange lamb, polenta, shallots and greens on the plate.

  • Add sauce and drizzle salsa verde over the lamb or serve on the side.

 

DUCK

  • Preheat oven to 375°.

  • Transfer duck, polenta and shallots to an oven safe dish.

  • Add a few tablespoons of water.

  • Cover tightly with foil/lid.

  • Heat for approximately 25 minutes. Remove the foil/lid and return to oven for an additional 5 minutes.

  • When duck is ready, add greens. Let them wilt from the heat of the pan while you heat up sauce.

  • Arrange duck, polenta, shallots and greens on the plate. Drizzle with sauce.

 

GALETTE

  • Preheat oven to 375°.

  • Heat galette for 5-6 minutes.

  • Top with honey crème fraîche.

 

PANNA COTTA

  • Garnish with toasted coconut/chocolate.

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