Recipes with Chervil

• Fresh Salmon Croquettes
• Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette
• Prime Aged Cote de Boeuf with Roasted Baby Carrots, Shallots and Aligot
• North Fork Harvest Salad
• Sole Meuniere
• Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce
• Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme
• Durad, Clams and Fennel
• Moroccan Spiced Lamb with Harissa
• Black Cod Ratatouille En Papillote
• Roast Salmon and Tartar in Puttanesca Coulis
• Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese
• Pork Chops with Wild Mushrooms
• Veal Sweetbreads with Dates, Maui Onions and Puff Pastry
• Roasted Rockfish Rockefeller
• Oven-Dried Tomatoes with Fennel
• Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce
• Salad with Citrus Vinaigrette
• Avocado Salads
• Cinnamon Dusted Cornish Game Hen with Sweet Potato Risotto
• Mid-Atlantic Stuffing
• Simple Lobster Tartare
• French Style Grilled Potato Salad
• Mizuna Lobster Mac N' Cheese