Recipes with Brunoise

• Cream of Peas, Raisin Bread Gnocchetti, and Fresh Goat Cheese
• V-12 Vegetable Pot Pie
• Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette
• Sea Bass with Lemon and Caper Sauce
• Poached River Char with Pearl Barley, Winter Root Vegetables, Napa Riesling-Chive Veloute
• Basic Farro
• Wonton Crisp with Cucumber Tobiko Caviar
• Scallop Seviche in Cucumber Cups
• Yellowtail Tartar with Bacon and Tangerine Dressing
• Endive and Grape Salad with Pear Vinaigrette
• Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish
• Lobster Dumpling in Seafood Consomme
• Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme
• Roast Salmon and Tartar in Puttanesca Coulis
• Island Shrimp and Macaroni
• Eggplant and Pepper Tian on Fried Eggplant
• Bull Fillet with Anchovy Sauce
• Slowly Cooked Short Ribs with French Lentils, Speck, and Portobello Mushrooms
• Risotto with Guanciale, Brussels Sprouts and Parmigiano
• Shigoku Oysters with Ricard Mignonette
• House Smoked Salmon Layered with Potatoes, Chives, Eggs and a Green Apple Froth
• Chipotle Mango Pico de Gallo de los Vaqueros
• Middle Eastern Dips
• Caramelized Essence of Celery Consomme