For celebrating spring, allow the creamy texture of peewee quail eggs atop a delicate fettuccini nest, enhanced by the flavor of the mushroom cream sauce and fresh peppery chives, satisfy both the aesthetic eye and gourmet palette.
Main Course
Pan-Grilled Ribeye & Lobster with Avocado Cream
The savory, pan-grilled ribeye steak partners well with the roasted lobster’s sweet, soft meat, both enhanced by the Thai-cuisine-inspired profile.
Pork Ragôut with Pappardelle
Savory pork ragôut, slowly stewed with tomatoes, carrots, pearl onions, and herbs creates a succulent sauce for Tuscan pappardelle egg noodles.
Chicken Pumpkin Tagine
Capturing the best fall flavors and colors, earthy bright orange pumpkin and sweet crimson currants stud this rich and hearty North African chicken stew. Savor the season’s satisfying abundance.
Ember-Roasted Turkey Breast
Turkey breast wrapped in bacon spit-roasted over an open fire in the crisp fall air beckons friends and family to gather and share.
Stuffed Clam Bake
This Southern cornbread, bacon, and topneck rendition of Cape Cod’s stuffed quahogs baked in shucked and cleaned half-shells of hard-shell clams make a delicious shellfish entree.