Chef's Favorites

 
 

“Night Moves” Scituate Lobster with Gnocchi —
Potato Gnocchi, Mushrooms, Green Grapes, Curried Walnuts & Pearl Onions in a Citrus Fricassee

 

Duck Confit & Fresh Cherries —
Cherry & Port Gastrique, Toasted Almonds, Roasted Fennel, Tarragon Vinaigrette

 

— Pan Seared Wild King Salmon —
Avocado Sorrel Crema, Cucumber Ribbons, Farro Tabouleh

— Spiced Colorado Lamb Loin —
Harissa-Spiced Fregola Sardo, Baby Artichokes, Sugar Snap Peas, Lemon Labne, Garden Pesto

 

Crispy-Skinned Giannone Organic Chicken —
First of the Season Corn, Herb Spatzle, Chicken Confit, Tomato Basil Salad

 

— Avocado Lime Vacherin
Thai Basil Cream, Candied Hearts of Palm, Meringue