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Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
A layered picnic pie filled with marinated trout, roasted sweet potatoes, peppers, rice, and asparagus, served with homemade saffron mayonnaise.
Breaded pork fillet served with a vibrant salad of fennel, green beans, asparagus, and a zesty Parmesan dressing.
Juicy beef fillets served with vibrant wild garlic purée, a rich mushroom fricassee, and grilled asparagus tips.
Succulent veal medallions served with a rich sherry cream sauce, sautéed wild mushrooms, tender asparagus tips, and wilted greens.
Roast chicken brined and flavored with Chinese five-spice, garlic, and ginger, basted in a honey-soy whiskey sauce with steamed vegetables.