Recipe Finder
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AppetizerLittleneck Clams
by Chef Ryan Hardy Served with a fresh bean salad and onion pickle
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Soup and StewLobster Stew with Vegetables
by Chef Jean Soulard Lobster stew with turnips, carrots and zucchini garnished with fresh chervil
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Soup and StewMelon Soup
by Chef Amy Goldman Melon soup with assorted melon "confetti"
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EntreeNew Potatoes and Clams
by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch
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Breakfast and BrunchOld-Fashioned Omelet
by Chef Gordon Hamersley Old-fashioned open-face omelet with morels, garlic and green onions
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EntreeOven-Roasted Chicken with Fresh Herbs
by Chef Horst Pfeifer Chicken stuffed with garlic, shallots and a fresh-herb medley
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EntreePan Seared Sea Scallops
by Chef Dieu Ho Pan seared sea scallops with crab, sweet pea tip and Yukon gold potato hash in a lemon thyme butter sauce
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Side DishPickled Peaches
by Chef Alice Waters Chef Alice Waters says these pickled peaches are especially delicious to accompany grilled cured duck breast or pork
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EntreePissaladière
by Chef Kathy Duffy Traditional French tart with caramelized onions, dried plum tomatoes, olives and basil
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EntreePork, Clams, and Greens
by Chef Jody Adams Braised pork belly with spring green crostini, littlenecks, pancetta and fiddleheads
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SaladRaw Salad
by Chef Michel Nischan A salad fit for a king's gardener
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EntreeRed Snapper and Sugar Snap Peas En Papillote
by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.
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Side DishRoasted Stuffed Zucchini
Serve as a nice side dish with grilled meats or fish, or as an appetizer with a green salad. by Chef James Walt Roasted zucchini stuffed…
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EntreeRoasted Wild Spring Salmon
by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon
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EntreeRoot Vegetable Casserole
by Chef Michel Nischan A casserole that will turn your tough root vegetables nice and tender
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EntreeRosemary Roasted Leg of Lamb
by Chef Gordon Hamersley Slow-roasted Sunday leg of lamb marinated with rosemary, anchovy and garlic
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