Recipes

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June 2004
Chef Mark Monette dreams up dishes while putting in the miles... (full story)

Butternut Squash Soup with Winter Spices
 
Yukon Gold & Sweet Potato Gratin
 
Pumpkin Cheesecake
 
Roast Turkey
 
Barramundi
 

Pheasant, Porcini Mushroom Filled, Crispy Noodle Wrapped
 
Petrale Sole with Roasted
Sweet Peppers and Bananas
 
Sesame Vinaigrette
 
Cured Salmon
 
Crisp Apple Tart
 
Filet Mignon & Foie Gras "Wellington"
 

Butternut Squash Soup with Winter Spices
 

Golden Egg Surprise
Cocoa Sorbet
 
Cranberry Maple Viniagrette
 

John Dory with Roasted
Sweet Peppers and Bananas
 
Pheasant Two Ways
Pheasant Breast with Porcini Mushrooms en Strudle and Marsala Braised
 
Pork Tenderloin – Crispy Noodle Wrapped
Orange-Pumpkin Sauce
 
Salad of Alaskan Halibut and Arugula
 
Infamous Chocolate Bag
 
Lamb in Two Preparations
 
Lemon Tart
 
Purple Thai Rice
 
Shrimp Snapper "Pops"
 
Directions for Buffalo Wellington
 
Spicy Japanese Style Dumplings of Buffalo
 
Greens with Sesame Vinaigrette
 
Baked Peaches in Brioche
 
Potato Crusted Soft Shell Crab
 



 

 

  

 
 
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