Asian Spiced Lamb

Fresh local lamb, cilantro, and coriander.

Rabbit, Fig & Pork Belly

Our signature pork belly, local rabbits, toasted hazelnuts, and Madeira-marinated figs.

Gruyere and Wild Mushrooms

Fresh, meadow-raised pork, mushrooms and cheese.

Pork with Wild Hedgehog Mushrooms

Fresh hedgehog mushrooms with spiced, pasture-raised pork.

Pork & Sage

The classic flavor combination of pork and sage.  Not much else to say!

Lamb & Feta

Lamb and feta, finished with local pimentos, rosemary, and fresh organic garlic.

Duck & Chanterelle Mushrooms

Hudson Valley duck and local chanterelle mushrooms, with caramelized onions.

Black Cherry & Duck

Black Cherry gastrique, black cherries, shallots, and duck.

Beef Burgundy with Cippolini Onions

Heavily seasoned local beef, seasonal cippolini onions.  This recipe pays tribute to a beef burgundy.

Rosemary & Lamb

The classic flavor combination.  No further description necessary!

Salt-Roasted Peach and Spicy Pork

Local, seasonal peaches, salt-roasted, peach gastrique, caramelized onions, and spicy pork.

Spicy Mayhaw

Made with meadow-raised pork, a little spice, and the rare and unique Southern treat of mayhaw berries.

Suggested cooking instructions: Sear crepinette on both sides in pan on low heat until golden brown. Finish in the oven at 350 for 10 to 12 minutes or until firm to the touch. Do not slice before cooking and do not remove caul fat. For those of you who MUST cook on a grill, use only indirect heat. Cook thoroughly before eating.