Entrees

Ora King Salmon with Caramelized Cabbage Purée and Roasted Cauliflower Medley

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Fennel-Cured Lamb Loin with Chimichurri and Warm Bacon Salad

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Butternut Squash Risotto with Sage Breadcrumbs

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Herb Roasted Leg of Lamb with Tahini Roasted Cauliflower

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Asparagus Tart

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Pozole Verde

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Gobi Fry

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Wild Boar Ragù

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Stout-Braised Short Rib Nachos

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Butternut Squash and Black Bean Taquitos

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