"The recipes below are a small, small sampling of the long list of things our kitchen creates. We could not possibly include everything we prepare on one page or five."

Salads - First Course

Tropical Fresh Lobster Salad with Vanilla Bean Vinaigrette Watercress, and Passion Fruit Essence

Jumbo Lump Crabcake with Tomato Jam

Heirloom Tomato and Buffalo Mozzarella Salad with Balsamic Traditionale

Three Ice Lettuces with Sherry-Lemon Vinaigrette, Manchego Cheese, Green Olives, and Spiced Almonds

Fruits of the Sea

Wood Grilled Wild Striped Bass with Picholine Olives, Fresh Tomatoes, Roasted Fennel and Sherry Vinaigrette

Sesame Crusted Tuna Loin, Spinach, Golden Raisin and Caper Agrodolce with Moroccan Tomato Jam

Hot Wood Smoked Chipotle Salmon with Mango Salsa and Adobe Sauce

Pan Seared Baby Sea Bass with Peruvian Fingerling Potatoes, Tomato Concasse, Yellow Wax Beans and Spicy Veal Jus

Brandade of Day-Boat Halibut with Scallion Mashed Potatoes, Sauté of Jumbo Shrimp, and Roasted Red Pepper Vinaigrette

Filet of Maine Cod with a Cod Cake, "Clam Chowder", and Parsley-Infused Olive Oil

Poached Salmon Filet with Lobster Mashed Potatoes, Red Wine Reduction and Basil Oil

Swordfish Steak "Verde" with Avocado Mayonnaise and Papaya-Mango Salsa

Lobster Shepherd's Pie with Roasted Corn, Green Beans, and a Sweet Potato Biscuit Crust

Vegetables

Wild Mushroom Risotto Cakes with Mint, Rosemary, and Porcini Mushroom Jus

Provençal Style Ratatouille with Basil Couscous

Vegetable Paella with White Beans and Saffron Rouille

Northern Bean Ragout with Confit Onion Focaccia

Roasted Vegetable Napoleon with Rosemary Essences, Gold Potatoes, Squash, Eggplant, Portobello Mushrooms, Tomatoes, and Fresh Mozzarella

Steak

Five Pepper Beef Tenderloin with Russet and Sweet Potato Pave, Arugula, Haricot Verts, and Veal-Red wine Reduction

Wood Grilled Souvlakia of Sirloin of Lamb with Lemon, Red Wine, Oregano, Garlic and Couscous

Balsamic-Marinated Beef Filet, Pan-Roasted with Cipollini Kale, Leek, and Brioche Bread Pudding

Rosemary-Dijon-Crusted Rack of Lamb with Olive Oiled Poached Tomatoes Braised Baby Root Vegetables, and Garlic Thyme Jus

Hot Smoked Pork Tenderloin with Apricot and Serrano Chile Sauce

Roasted-Stuffed Young Lamb with Spinach, Chevre, and Caramelized Shallot-Cabernet Sauce

Marinated and Grilled Flank Steak Verde with Basil-Caper Pesto and Gorgonzola Onions

Farm and Fowl

Panko and Coriander Crusted Chicken Breast with Provencale Tomatoes, Steamed Asparagus and Roasted Purple Potatoes

Tuscan Chicken with Roasted Lemons, Green Olives, Capers and Jus Natural

Roasted Chicken Breast with Arugula, Fennel, Lemon Zest, and Roasted Garlic Under the Skin

Thyme Wood Grilled Poussin with Sesame-Soy-Orange Glaze, Pearl Couscous and Chili-Plum Salsa

Roasted Garlic Marinated Cornish Hen with Preserved Ginger, Haricot Verts and Sauternes Mustard Sauce

Pan Glazed Muscovy Duck Breast with Lemon Confit, Olive Ragout and Wild Mushroom Salsa

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