Entrée
Asparagus Soup w/ Parmesan Shortbread Coins
Dijon & Tarragon Grilled Chicken
Filet Mignon w/ Gorgonzola Sauce
Baked Whole Wheat Rotini w/ Lamb, Kale & Fromage Blanc
Herb-Roasted Chicken with Lemon & Sage
Willie Bird and heritage bird cooking directions
Maple Glazed Pork Chops w/ Niman Ranch Baked Beans
Grilled Balsamic-Marinated London Broil with Red Onions
Transylvania Style Brisket & Cabbage w/ Pork Belly
Capellini with Shrimp and Creamy Tomato Sauce
Pork Tenderloin with Orange Glaze
Burnt Fennel & Zucchini w/ Parmesan, Lemon, and basil
Grilled shrimp and sausage skewers w/ paprika glaze
Grilled Artichokes & Asparagus w/ Green Onion and Basil Aioli
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
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