Featured in January/February 2008 issue
New Hampshire Home Magazine
IN THE CHEF'S KITCHEN
"The Finest Ingredients for Fine Food"
By: Andi Axman

APPETIZER
Mushroom Bisque
Six oysters on the half shell w/ Mango & Papaya Mignonette


SALAD
Watercress Salad with Ricotta Salata & Oven Dried Tomato
Baby Arugula with Parmesan & Orange Supremes & Chips


ENTRÉES
Chateaubriand for Two - New Potato, Cauliflower, Béarnaise and Glace de Veau

Roasted Lamb for Two - Root Vegetables, Green Olive Jam

Oven Roasted Pheasant with Bing Cherry Jus, Four Mushrooms & Whipped Potato

Grilled Filet Mignon, Gorgonzola Potato Brick, Caramelized Onions, Red Wine Reduction

Pan Seared Halibut with Herb Risotto, Lobster Nage, Crispy Parsnips & Parmesan Tuile


DESSERT
Crème Brûlée
Raspberry & Chocolate Mousse