Archive

Red Wine Braised Moose with Root Vegetable & Crispy Fried Potatoes

Roast Beaver with Crackling, Wildberry Jam and Horse Sofrito Pagés

Pan-Fried Coho Salmon with Cashew, Cilantro Thai Slaw

Pan Fried Monkfish on a Chestnuts & Sage Noisette, with Mushroom Risotto

Pan Fried Bass on a Spinach and Orange Salad

Braised Capercaillie Breast with Mushrooms, Mashed Potatoes, and a Berry Reduction

Goan Burbot Masala with Cilantro and Spring Onion Rice

Pan Roasted Halibut with Whole Mackerel & Beer Battered Asparagus

Venison Flatbread with Sautéed Vegetables and Preserved Lemon Hummus