Fresh, Local and Delicious
by Shaun Zwarun
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Barbequed Watermelon, Mint and Feta Salad with Raspberry Dressing
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Pomegranate, Pear and Kale Salad with Maple Cider Dressing
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Roasted Cauliflower Bisque with Parmesan and Chives
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Deconstructed Baked Potato Soup with Sour Cream Aioli and Cheddar Toutons
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Dragon's Breath Blue Cheese and Poached Pear Salad with Candied Almonds and Port Dressing
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Cuban Inspired Summer Corn with Parmesan Aioli
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Sichuan Pork Belly with Star Anise and Napa Chili Slaw
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Horyl's Pepperoni Corndog with Maple Mustard Aioli
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Kale and Brussels Sprout Salad with Bacon, Apple and Sun-dried Blueberries
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Curried Sweet Potato Soup with Maple Syrup and Gouda Fritter
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Sweet Pea Bisque with Asiago, Mint and Garlic Scapes
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Mason Jar Halibut Pot-au-Feu with Crostini
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Cape North Halbut with Mango Ceviche
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Three Sisters Soup
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Pan-Seared "Strawberry Run" Sea Trout with Barley Shiitake Risotto and Asparagus Fritters
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Sugar-Brined Sea Scallops
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Fried Catfish with Charred Corn Succotash and Braised Fall Vegetable Ragout
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Cedar Planked Atlantic Salmon with a Ginger, Mandarin and Pea Shoot Salad
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Nine Locks Dirty Blonde Steamed Mussels with Bacon, Leek and Tomato
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Sesame-Crusted Aspy Bay Halibut Loin with Ponzu Butter Sauce and Kale Chips
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Sweetgrass Lacquered Rainbow Trout with Fried Toutons and Warm Bacon Tomato Salsa
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Warm Lobster Bread Pudding with Cabbage Fennel Slaw
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Bay Scallops Risotto Croquettes with Beet and Blood Orange Salad
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Pan-Seared Halibut with Shellfish Paella and Three Sisters Succotash
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Pan-Fried fisher's Pond Smelts with Sweet Pepper-Star Anise Chow
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Steamed Aspy Bay Mussels with Sambuca Chive Reduction
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Barbequed Bison Burger with Vidalia Onion Jam
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Roasted Mangalitsa Pork Loin Stuffed with Apricots, Rosemary and Pears
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Sausage Stuffed Cranberry Chicken Roulade with Haskap Jus
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Roast Rack of Venison with Carmelized Shallots and Blueberries
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Pan-Seared Pheasant with Apricot-Pear Mostarda and Yukon Gold Croquettes
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Spiced Rum Lacquered Duck Breast with Cherry Mostarda
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Charbroiled Lamb Burger with Red Onion Cabbage Slaw and Mustard Aioli
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Charbroiled Rib-Eye Steak with Blood Orange and Spiced Rum Reduction
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Warm Luskinikn Berry Bread Pudding
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Phyllo-Wrapped Cheesecake with Blueberry Compote adn Sour Cream Ice Cream
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Spiced Banana Bread French Toast with Chantilly Cream and Strawberry Mint Salad
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Coconut Milk Muscat Syllabub with Lemon
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Hot Apple Fritters with Cheddar Ice Cream and Whisky Caramel Sauce
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Spiced Red Wine Poached Pear with Whipped Blue Cheese Cream
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Mango Red Onion Coleslaw
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Brown Butter and Parmesan Whipped Potatoes
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Four Cent Skillet Bread
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Chive Oil
