Baked Cod Livornese

Butter Poached Halibut, Peas Ala Francaise, with Rhubarb Vinaigrette

Asparagus, Smoked Trout Roe, Sauce Gribiche

Smoked Salmon Eggs Benedict

Wild Mushroom & Asparagus Risotto

Classic Fondue

Roast Leg of Lamb with Boulangère Potatoes

Chicken under Brick with Salsa Verde and Pommes Puree

Eggplant Puttanesca with Parmesan “No-Stir” Polenta

Salmon with Fennel Barigoule and Fregula

Chicken Tortilla Soup

Vegetable Paella

Morel Sauce

Peperonata