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.
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.