Recipes with Reserve

• PBJ Crepes
• Ginger, Coconut and Papaya Tart
• Conch Tamales with Jalapeño-Cheese Pesto
• Chicken Breasts Provençal
• Mediterranean Supper Omelet with Fennel, Olives, and Dill
• Buckwheat Pancakes with Sausage, Scallions and Fried Eggs
• Sun-Dried Tomato and Garlic-Crusted Rack of Lamb
• Mixed Berries with Mascarpone-Limoncello Cream
• Lemon Ice Torte with Strawberry-Rhubarb Sauce
• Fettuccine with Preserved Tuna, Capers, and Olives
• Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower
• Red Chili and Honey-Glazed Turkey with Ancho Pan Gravy
• Fresh Fennel Pan Gravy
• Serrano Chips with Quince Preserves and Manchego
• Turkey Bone Broth
• Lamb Stew with Turkish Flavors
• Barbecued Chicken and Chickpea Quesadillas
• Poached Salmon in Aspic
• Salmon Consommé with Créme Fraîche and Salmon Caviar
• Chocolate and Vanilla Parfaits with Cherry Sauce
• Black Forest Fudge
• Open-Faced Designer Apple Pie
• Sauternes-Soaked Genoise with Candied Kumquats
• Chicken Tamales with Tomatillo-Cilantro Sauce