Gnocchi in mushroom sage sauce
Sous Vide Bacon Wrapped Pork Tenderloin, Roasted Beet and Orange Salad with Parsley, Walnuts, and Sumac, Avocado, and Honey.
Sous Vide Beef Tenderloin, Roasted Parsnip Purée, with Shiitakes sautéed in Ghee, and Wine Reduction.
Gnocchi with Bolognese.
Blackened Sea Bass marinated in Sake and Mirin, Oyster Mushrooms Sautéed in Ghee, and Miso Dashi Broth.
Sake and Konbu Steamed Sea Bass, Edamame Dashi Purée, Oyster Mushrooms cooked in Mushroom Reduction, and Bacon Powder.
Laal Maas (Indian Lamb Curry).
Home Cured Salmon with Pickled Cucumber, Cream Cheese, and Capers.