Entrée
Pasta Primavera #2: Ferricelli with Creamed Spinach
Pasta Primavera #1: Spaghetti with Leeks, Bacon and Eggs
Watercress Pear Salad with Cashew-Coated Goat Cheese
Lamb shanks with Anson Mills polenta
Sopranos Roasted Sausages, Peppers, Potatoes, and Onions
French Lentil Soup with Sausage
Baked Salmon with Beurre Blanc
Chef Andrew Lubatty’s Avenue Cioppino
Braised pork roast with cider and apples
Lamb Stew Foggia Style with Olives and Fennel Seeds
Butcher Brian Glasgow’s Apple Stuffing for Fall
Summer Pasta with Tomatoes, Basil and Brie
Coffee-rubbed Cheeseburger with Texas BBQ Sauce.
Crispy Tilapia Fillets with Fennel-Mint Tzatziki.
Clams with Smoky Bacon and Tomatoes.
Savory and Sweet Beef Brisket with Merlot and Prunes
Oil Poached Halibut with Tomatoes and Fennel
Butternut Squash and Fried Sage Pasta
Dan’s Lamb Burgers with Suhki’s Tomato Chutney
St Louis Pork Ribs, From our June Chef of the Month: James Rugile of Venue
Roasted Fresh Ham with Maple-Spice Glaze
Easter Leg of Lamb with Garlic and Rosemary
James Beard’s Choucroute au Champagne. House and Garden 1959
Cider-Braised Pork Shoulder with Caramelized Onions
Lemon Gnocchi with Spinach and Peas
Chef Andrew Lubatty’s Avenue Cioppino recipe
Paul’s Braised Spanish Chicken
Quick Greens with Merguez Sausage and Couscous
