|
Article |
Issue |
 |
Pan-Seared Filet of Beef with Florida Grouper.
Chimichurri, heirloom baby
tomatoes, Moroccan-spiced sauce.
|
November 2008 |
 |
Grilled Lamb Chops.
Lamb chops grilled with garlic olive oil and rosemary.
|
November 2008 |
 |
Greek Trio.
Combination of traditional spanakoteropeta (spinach-cheese pie), pastitsio, and moussaka — thinly sliced and layered eggplant, topped with béchamel.
|
November 2008 |
 |
Duet of Veal. Roasted filet and braised breast of veal with truffle whipped potatoes, spring vegetables, and apricot-Madeira jus.
|
November 2008 |
 |
Dynamite Alaskan Halibut.
Grilled halibut topped with jumbo lump crab and Asian glacage, served with grilled asparagus and coconut-ginger rice.
|
November 2008 |
 |
Hawaiian Ahi Tuna. Sesame and nori-encrusted sashimi-grade tuna presented over udon noodle stir-fry with papaya salad.
|
November 2008 |
 |
Pumpkin and Chicken in Phoenix Nest. Chunks of pumpkin and chicken breast stir-fried with red peppers, onion, and brown garlic sauce in a Phoenix nest.
|
November 2008 |
 |
Bistecca di Lombo di Vitello.
Marinated and aged prime veal rib chop, served with house potatoes and Andiamo zip sauce.
|
November 2008 |
 |
Veal Chop Alla Sammarinese.
Center-cut provini veal chop lightly floured with herb bread crumb crust, sautéed in extra virgin olive oil,
and served with radicchio tossed in white truffle oil
|
November 2008 |
 |
Arborio-Crusted Pacific Halibut. A medley of tri-colored cauliflower, young potatoes, butter-braised leeks, Michigan chanterelle mushrooms, and white truffle verjus.
|
November 2008 |
|
|
