Chicken three ways with asparagus oatmeal and stuffed morel.
This dish contains 4 different chicken preperations. There is roasted breast, poached thigh, confit and honey glazed wing, and braised drumstick. The morels are stuffed with asparagus puree and chicken mousse.
Beef bones and beer with beer braised brisket
The bone has been completely cleaned out and hollowed. There is saute spinach in the bottom and sticky braised brisket on top.
Deer two ways
Duo of fallow deer Roasted tenderloin, cherry brandy froth, walnut and horseradish legere; Spiced carpaccio, pomegranite vinaigrette, pomme souffle
Seabass
wild Lymington seabass "en croute" with fennel, tomato, grilled pink fir potatoes and saffron and orange veloute
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