Proteins

Pork Preparations

• Ribs, BBQ, black berry, blueberry, strawberry
• Shoulder, slow roasted, pulled
• Tenderloin, marinated, grilled, wholegrain mustard crusted
• Loin, marinated, cedar smoked, herb crusted
• Shoulder, seared and roasted in Adobo
• Tenderloin, cider seared and served with local apple chutney and apple- shiitake chutney
• Short ribs, Korean BBQ style
  

Fish Preparations

• Grilled, Vera Cruz (tomatoes, fennel, olives, currants, capers)
• Sauteed, lemon caper burre blanc on a bed of wilted arugula
• Broiled, macadamia crusted
• Grilled, artichoke burre blanc
• Seared with saffron-pink grapefruit burre blanc
  

Chicken Preparations

• Breasts, grilled with lemon, olive oil, fresh herbs, sea salt and pepper
• Boneless breasts, baked, stuffed with Gruyere, dried cherry and local spinach
• Thighs, roasted in Oaxacan black mole
• Tenderloins, skewered, grilled with green mole
• Ravioli with spinach, wild mushrooms, sage poulet glacee and local asparagus
  

Beef Preparations

• Tenderloin, marinated, grilled, carved with béarnaise, hollandaise, gorgonzola créme, house made demi glaze
• Flank Steak, marinated, grilled
• Tournedos, grilled, wrapped in Applewood smoked bacon, served with blue cheese mousse and local tomato relish
• T-Bones, marinated and grilled with Vidalia onion marmalade
• Tenderloin, marinated, grilled with Meadowlark Farm heirloom tomato and herb salsa
• Sirloin, marinated, roasted and carved, with gorgonzola demi glaze
  

Lamb Preparations

• Rack, grilled, with cardamom, brown sugar, balsamic, garlic, and rosemary
• Shanks, seared, with Michigan White Beans
• Chop, grilled, florentine (herbs, garlic rubbed)
• Rack, marinated, grilled, served with Meadowlark Farm duchesse and petit potatoes
• Chops, marinated, grilled with date fig balsamic mint glaze
• Leg of, marinated and roasted, served with herbed béarnaise and mint-fig balsamic gastrique
  

Other Proteins...

• Quail, grilled with balsamic glaze
• Venison Osso Bucco with a sage, roasted fennel and white bean relish
• Ahi tuna, seared rare with sesame, served with fresh local melon and daikon root
• Duck breast, grilled and served on sweet potato gaufrette with chive créme fraiche
• Quail, grilled and stuffed with braised chard and bacon, served over a bed of
  black beluga lentils
• Foie gras, terrine with port reduction and frisee
• Quail, lacquered, served with greens and berry coulis
• Duck/andouille/smoked chicken/crawfish jambalaya
• Venison loin, skewered with bourbon cream sauce
• Local Emu potstickers with soy and sweet chili oil
• Rabbit Fricasee with shiitake-sherry cream