Menu-Item Webpage System — Robert L. Gorman

Day 1

10 pages

001 Wine Reduction Classical French

Pan-Seared Wagyu Beef Tenderloin with Bordeaux Reduction

Pan-Seared Wagyu Beef Tenderloin, Bordeaux Reduction, Pomme Purée & Heirloom Carrots, finished with Tarragon

Title: Pan-Seared Wagyu Beef Tenderloin with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-wagyu-beef-tenderloin-bordeaux-reduction
Meta: A classical french plate: pan-seared wagyu beef tenderloin in bordeaux reduction, served with pomme purée and heirloom carrots.

002 Classic Sauce Pacific Rim

Grilled Squab with Beurre Blanc

Grilled Squab, Beurre Blanc, Pommes Dauphine & Confit Cherry Tomatoes, finished with Chervil

Title: Grilled Squab with Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-squab-beurre-blanc
Meta: A pacific rim plate: grilled squab in beurre blanc, served with pommes dauphine and confit cherry tomatoes.

003 Wine Reduction Provençal

Charcoal-Grilled Atlantic Halibut with Cabernet Demi-Glace

Charcoal-Grilled Atlantic Halibut, Cabernet Demi-Glace, Brown Butter Spätzle & Sautéed Wild Mushrooms, finished with Thyme

Title: Charcoal-Grilled Atlantic Halibut with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-atlantic-halibut-cabernet-demi-glace
Meta: A provençal plate: charcoal-grilled atlantic halibut in cabernet demi-glace, served with brown butter spätzle and sautéed wild mushrooms.

004 Classic Sauce Mediterranean

Olive-Oil-Poached Veal Sweetbreads with Black Garlic Aïoli

Olive-Oil-Poached Veal Sweetbreads, Black Garlic Aïoli, Celeriac Purée & Charred Spring Onions, finished with Rosemary

Title: Olive-Oil-Poached Veal Sweetbreads with Black Garlic Aïoli | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-veal-sweetbreads-black-garlic-a-oli
Meta: A mediterranean plate: olive-oil-poached veal sweetbreads in black garlic aïoli, served with celeriac purée and charred spring onions.

005 Wine Reduction New Nordic

Roasted Veal Chop with Syrah Reduction

Roasted Veal Chop, Syrah Reduction, Cauliflower Purée & Caramelized Fennel, finished with Sage

Title: Roasted Veal Chop with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/roasted-veal-chop-syrah-reduction
Meta: A new nordic plate: roasted veal chop in syrah reduction, served with cauliflower purée and caramelized fennel.

006 Classic Sauce Modern French

Butter-Basted Chilean Sea Bass with Hollandaise

Butter-Basted Chilean Sea Bass, Hollandaise, Potato Gnocchi & Roasted Salsify, finished with Chives

Title: Butter-Basted Chilean Sea Bass with Hollandaise | Chef Robert L. Gorman
URL: /menu/butter-basted-chilean-sea-bass-hollandaise
Meta: A modern french plate: butter-basted chilean sea bass in hollandaise, served with potato gnocchi and roasted salsify.

007 Wine Reduction Spanish

Cedar-Smoked Wild King Salmon with Oloroso Sherry Reduction

Cedar-Smoked Wild King Salmon, Oloroso Sherry Reduction, Sweet Potato Purée & Roasted Romanesco, finished with Basil

Title: Cedar-Smoked Wild King Salmon with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-wild-king-salmon-oloroso-sherry-reduction
Meta: A spanish plate: cedar-smoked wild king salmon in oloroso sherry reduction, served with sweet potato purée and roasted romanesco.

008 Classic Sauce Refined Steakhouse

Sous-Vide Dry-Aged Ribeye with Café de Paris Butter

Sous-Vide Dry-Aged Ribeye, Café de Paris Butter, Saffron Risotto & Roasted Baby Beets, finished with Dill

Title: Sous-Vide Dry-Aged Ribeye with Café de Paris Butter | Chef Robert L. Gorman
URL: /menu/sous-vide-dry-aged-ribeye-caf-de-paris-butter
Meta: A refined steakhouse plate: sous-vide dry-aged ribeye in café de paris butter, served with saffron risotto and roasted baby beets.

009 Wine Reduction New American

Confit Quail with Pinot Noir Reduction

Confit Quail, Pinot Noir Reduction, Pearl Barley & Roasted Delicata Squash, finished with Marjoram

Title: Confit Quail with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/confit-quail-pinot-noir-reduction
Meta: A new american plate: confit quail in pinot noir reduction, served with pearl barley and roasted delicata squash.

010 Classic Sauce Pacific Northwest

Slow-Braised Turbot with Sauce Diane

Slow-Braised Turbot, Sauce Diane, Fondant Potato & Braised Endive, finished with Lovage

Title: Slow-Braised Turbot with Sauce Diane | Chef Robert L. Gorman
URL: /menu/slow-braised-turbot-sauce-diane
Meta: A pacific northwest plate: slow-braised turbot in sauce diane, served with fondant potato and braised endive.

Day 2

10 pages

011 Wine Reduction Coastal Italian

Pan-Seared Spanish Octopus with Burgundy Reduction

Pan-Seared Spanish Octopus, Burgundy Reduction, Truffle Mashed Potatoes & Pea & Fava Succotash, finished with Flat-Leaf Parsley

Title: Pan-Seared Spanish Octopus with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-spanish-octopus-burgundy-reduction
Meta: A coastal italian plate: pan-seared spanish octopus in burgundy reduction, served with truffle mashed potatoes and pea & fava succotash.

012 Classic Sauce Japanese-French Fusion

Grilled Berkshire Pork Tenderloin with Ponzu Beurre Blanc

Grilled Berkshire Pork Tenderloin, Ponzu Beurre Blanc, Polenta Cake & Crispy Brussels Sprouts, finished with Oregano

Title: Grilled Berkshire Pork Tenderloin with Ponzu Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-berkshire-pork-tenderloin-ponzu-beurre-blanc
Meta: A japanese-french fusion plate: grilled berkshire pork tenderloin in ponzu beurre blanc, served with polenta cake and crispy brussels sprouts.

013 Wine Reduction Classical French

Charcoal-Grilled Maine Lobster with Vin Jaune Reduction

Charcoal-Grilled Maine Lobster, Vin Jaune Reduction, Parsnip Purée & Glazed Baby Turnips, finished with Mint

Title: Charcoal-Grilled Maine Lobster with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-maine-lobster-vin-jaune-reduction
Meta: A classical french plate: charcoal-grilled maine lobster in vin jaune reduction, served with parsnip purée and glazed baby turnips.

014 Classic Sauce Pacific Rim

Olive-Oil-Poached Black Cod (Sablefish) with Salsa Verde

Olive-Oil-Poached Black Cod (Sablefish), Salsa Verde, Black Truffle Risotto & Sautéed Rainbow Chard, finished with Fennel Frond

Title: Olive-Oil-Poached Black Cod (Sablefish) with Salsa Verde | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-black-cod-sablefish-salsa-verde
Meta: A pacific rim plate: olive-oil-poached black cod (sablefish) in salsa verde, served with black truffle risotto and sautéed rainbow chard.

015 Wine Reduction Provençal

Roasted Rack of Lamb with Barolo Reduction

Roasted Rack of Lamb, Barolo Reduction, Wild Rice Pilaf & Haricots Verts, finished with Bay Leaf

Title: Roasted Rack of Lamb with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/roasted-rack-of-lamb-barolo-reduction
Meta: A provençal plate: roasted rack of lamb in barolo reduction, served with wild rice pilaf and haricots verts.

016 Classic Sauce Mediterranean

Butter-Basted Guinea Fowl with Black Truffle Velouté

Butter-Basted Guinea Fowl, Black Truffle Velouté, Potato Pavé & Blistered Shishito Peppers, finished with Lemon Thyme

Title: Butter-Basted Guinea Fowl with Black Truffle Velouté | Chef Robert L. Gorman
URL: /menu/butter-basted-guinea-fowl-black-truffle-velout
Meta: A mediterranean plate: butter-basted guinea fowl in black truffle velouté, served with potato pavé and blistered shishito peppers.

017 Wine Reduction New Nordic

Cedar-Smoked Monkfish with Champagne Reduction

Cedar-Smoked Monkfish, Champagne Reduction, Soft Polenta & Baby Artichokes, finished with Sorrel

Title: Cedar-Smoked Monkfish with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-monkfish-champagne-reduction
Meta: A new nordic plate: cedar-smoked monkfish in champagne reduction, served with soft polenta and baby artichokes.

018 Classic Sauce Modern French

Sous-Vide Wagyu Striploin with Sauce Vierge

Sous-Vide Wagyu Striploin, Sauce Vierge, Israeli Couscous & Charred Broccolini, finished with Bronze Fennel

Title: Sous-Vide Wagyu Striploin with Sauce Vierge | Chef Robert L. Gorman
URL: /menu/sous-vide-wagyu-striploin-sauce-vierge
Meta: A modern french plate: sous-vide wagyu striploin in sauce vierge, served with israeli couscous and charred broccolini.

019 Wine Reduction Spanish

Confit Venison Loin with Red Wine & Shallot Reduction

Confit Venison Loin, Red Wine & Shallot Reduction, Gratin Dauphinois & Glazed Pearl Onions, finished with Tarragon

Title: Confit Venison Loin with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/confit-venison-loin-red-wine-and-shallot-reduction
Meta: A spanish plate: confit venison loin in red wine & shallot reduction, served with gratin dauphinois and glazed pearl onions.

020 Classic Sauce Refined Steakhouse

Slow-Braised Diver Scallops with Bagna Càuda

Slow-Braised Diver Scallops, Bagna Càuda, Toasted Farro & Grilled Asparagus, finished with Chervil

Title: Slow-Braised Diver Scallops with Bagna Càuda | Chef Robert L. Gorman
URL: /menu/slow-braised-diver-scallops-bagna-c-uda
Meta: A refined steakhouse plate: slow-braised diver scallops in bagna càuda, served with toasted farro and grilled asparagus.

Day 3

10 pages

021 Wine Reduction New American

Pan-Seared Seared Foie Gras with Madeira Reduction

Pan-Seared Seared Foie Gras, Madeira Reduction, Pomme Purée & Roasted Maitake, finished with Thyme

Title: Pan-Seared Seared Foie Gras with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-seared-foie-gras-madeira-reduction
Meta: A new american plate: pan-seared seared foie gras in madeira reduction, served with pomme purée and roasted maitake.

022 Classic Sauce Pacific Northwest

Grilled Duck Breast (Magret) with Gremolata

Grilled Duck Breast (Magret), Gremolata, Pommes Dauphine & Charred Leeks, finished with Rosemary

Title: Grilled Duck Breast (Magret) with Gremolata | Chef Robert L. Gorman
URL: /menu/grilled-duck-breast-magret-gremolata
Meta: A pacific northwest plate: grilled duck breast (magret) in gremolata, served with pommes dauphine and charred leeks.

023 Wine Reduction Coastal Italian

Charcoal-Grilled Dover Sole with Sauternes Beurre Blanc

Charcoal-Grilled Dover Sole, Sauternes Beurre Blanc, Brown Butter Spätzle & Heirloom Carrots, finished with Sage

Title: Charcoal-Grilled Dover Sole with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-dover-sole-sauternes-beurre-blanc
Meta: A coastal italian plate: charcoal-grilled dover sole in sauternes beurre blanc, served with brown butter spätzle and heirloom carrots.

024 Classic Sauce Japanese-French Fusion

Olive-Oil-Poached Bluefin Tuna with Béarnaise

Olive-Oil-Poached Bluefin Tuna, Béarnaise, Celeriac Purée & Confit Cherry Tomatoes, finished with Chives

Title: Olive-Oil-Poached Bluefin Tuna with Béarnaise | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-bluefin-tuna-b-arnaise
Meta: A japanese-french fusion plate: olive-oil-poached bluefin tuna in béarnaise, served with celeriac purée and confit cherry tomatoes.

025 Wine Reduction Classical French

Roasted Wagyu Beef Tenderloin with Banyuls Reduction

Roasted Wagyu Beef Tenderloin, Banyuls Reduction, Cauliflower Purée & Sautéed Wild Mushrooms, finished with Basil

Title: Roasted Wagyu Beef Tenderloin with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/roasted-wagyu-beef-tenderloin-banyuls-reduction
Meta: A classical french plate: roasted wagyu beef tenderloin in banyuls reduction, served with cauliflower purée and sautéed wild mushrooms.

026 Classic Sauce Pacific Rim

Butter-Basted Squab with Sauce Gribiche

Butter-Basted Squab, Sauce Gribiche, Potato Gnocchi & Charred Spring Onions, finished with Dill

Title: Butter-Basted Squab with Sauce Gribiche | Chef Robert L. Gorman
URL: /menu/butter-basted-squab-sauce-gribiche
Meta: A pacific rim plate: butter-basted squab in sauce gribiche, served with potato gnocchi and charred spring onions.

027 Wine Reduction Provençal

Cedar-Smoked Atlantic Halibut with Port Wine Reduction

Cedar-Smoked Atlantic Halibut, Port Wine Reduction, Sweet Potato Purée & Caramelized Fennel, finished with Marjoram

Title: Cedar-Smoked Atlantic Halibut with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-atlantic-halibut-port-wine-reduction
Meta: A provençal plate: cedar-smoked atlantic halibut in port wine reduction, served with sweet potato purée and caramelized fennel.

028 Classic Sauce Mediterranean

Sous-Vide Veal Sweetbreads with Sauce au Poivre

Sous-Vide Veal Sweetbreads, Sauce au Poivre, Saffron Risotto & Roasted Salsify, finished with Lovage

Title: Sous-Vide Veal Sweetbreads with Sauce au Poivre | Chef Robert L. Gorman
URL: /menu/sous-vide-veal-sweetbreads-sauce-au-poivre
Meta: A mediterranean plate: sous-vide veal sweetbreads in sauce au poivre, served with saffron risotto and roasted salsify.

029 Wine Reduction New Nordic

Confit Veal Chop with Marsala Reduction

Confit Veal Chop, Marsala Reduction, Pearl Barley & Roasted Romanesco, finished with Flat-Leaf Parsley

Title: Confit Veal Chop with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/confit-veal-chop-marsala-reduction
Meta: A new nordic plate: confit veal chop in marsala reduction, served with pearl barley and roasted romanesco.

030 Classic Sauce Modern French

Slow-Braised Chilean Sea Bass with Charmoula

Slow-Braised Chilean Sea Bass, Charmoula, Fondant Potato & Roasted Baby Beets, finished with Oregano

Title: Slow-Braised Chilean Sea Bass with Charmoula | Chef Robert L. Gorman
URL: /menu/slow-braised-chilean-sea-bass-charmoula
Meta: A modern french plate: slow-braised chilean sea bass in charmoula, served with fondant potato and roasted baby beets.

Day 4

10 pages

031 Wine Reduction Spanish

Pan-Seared Wild King Salmon with Amarone Reduction

Pan-Seared Wild King Salmon, Amarone Reduction, Truffle Mashed Potatoes & Roasted Delicata Squash, finished with Mint

Title: Pan-Seared Wild King Salmon with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-wild-king-salmon-amarone-reduction
Meta: A spanish plate: pan-seared wild king salmon in amarone reduction, served with truffle mashed potatoes and roasted delicata squash.

032 Classic Sauce Refined Steakhouse

Grilled Dry-Aged Ribeye with Romesco

Grilled Dry-Aged Ribeye, Romesco, Polenta Cake & Braised Endive, finished with Fennel Frond

Title: Grilled Dry-Aged Ribeye with Romesco | Chef Robert L. Gorman
URL: /menu/grilled-dry-aged-ribeye-romesco
Meta: A refined steakhouse plate: grilled dry-aged ribeye in romesco, served with polenta cake and braised endive.

033 Wine Reduction New American

Charcoal-Grilled Quail with Bordeaux Reduction

Charcoal-Grilled Quail, Bordeaux Reduction, Parsnip Purée & Pea & Fava Succotash, finished with Bay Leaf

Title: Charcoal-Grilled Quail with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-quail-bordeaux-reduction
Meta: A new american plate: charcoal-grilled quail in bordeaux reduction, served with parsnip purée and pea & fava succotash.

034 Classic Sauce Pacific Northwest

Olive-Oil-Poached Turbot with White Miso Glaze

Olive-Oil-Poached Turbot, White Miso Glaze, Black Truffle Risotto & Crispy Brussels Sprouts, finished with Lemon Thyme

Title: Olive-Oil-Poached Turbot with White Miso Glaze | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-turbot-white-miso-glaze
Meta: A pacific northwest plate: olive-oil-poached turbot in white miso glaze, served with black truffle risotto and crispy brussels sprouts.

035 Wine Reduction Coastal Italian

Roasted Spanish Octopus with Cabernet Demi-Glace

Roasted Spanish Octopus, Cabernet Demi-Glace, Wild Rice Pilaf & Glazed Baby Turnips, finished with Sorrel

Title: Roasted Spanish Octopus with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/roasted-spanish-octopus-cabernet-demi-glace
Meta: A coastal italian plate: roasted spanish octopus in cabernet demi-glace, served with wild rice pilaf and glazed baby turnips.

036 Classic Sauce Japanese-French Fusion

Butter-Basted Berkshire Pork Tenderloin with Chimichurri

Butter-Basted Berkshire Pork Tenderloin, Chimichurri, Potato Pavé & Sautéed Rainbow Chard, finished with Bronze Fennel

Title: Butter-Basted Berkshire Pork Tenderloin with Chimichurri | Chef Robert L. Gorman
URL: /menu/butter-basted-berkshire-pork-tenderloin-chimichurri
Meta: A japanese-french fusion plate: butter-basted berkshire pork tenderloin in chimichurri, served with potato pavé and sautéed rainbow chard.

037 Wine Reduction Classical French

Cedar-Smoked Maine Lobster with Syrah Reduction

Cedar-Smoked Maine Lobster, Syrah Reduction, Soft Polenta & Haricots Verts, finished with Tarragon

Title: Cedar-Smoked Maine Lobster with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-maine-lobster-syrah-reduction
Meta: A classical french plate: cedar-smoked maine lobster in syrah reduction, served with soft polenta and haricots verts.

038 Classic Sauce Pacific Rim

Sous-Vide Black Cod (Sablefish) with Saffron Aïoli

Sous-Vide Black Cod (Sablefish), Saffron Aïoli, Israeli Couscous & Blistered Shishito Peppers, finished with Chervil

Title: Sous-Vide Black Cod (Sablefish) with Saffron Aïoli | Chef Robert L. Gorman
URL: /menu/sous-vide-black-cod-sablefish-saffron-a-oli
Meta: A pacific rim plate: sous-vide black cod (sablefish) in saffron aïoli, served with israeli couscous and blistered shishito peppers.

039 Wine Reduction Provençal

Confit Rack of Lamb with Oloroso Sherry Reduction

Confit Rack of Lamb, Oloroso Sherry Reduction, Gratin Dauphinois & Baby Artichokes, finished with Thyme

Title: Confit Rack of Lamb with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/confit-rack-of-lamb-oloroso-sherry-reduction
Meta: A provençal plate: confit rack of lamb in oloroso sherry reduction, served with gratin dauphinois and baby artichokes.

040 Classic Sauce Mediterranean

Slow-Braised Guinea Fowl with Beurre Noisette

Slow-Braised Guinea Fowl, Beurre Noisette, Toasted Farro & Charred Broccolini, finished with Rosemary

Title: Slow-Braised Guinea Fowl with Beurre Noisette | Chef Robert L. Gorman
URL: /menu/slow-braised-guinea-fowl-beurre-noisette
Meta: A mediterranean plate: slow-braised guinea fowl in beurre noisette, served with toasted farro and charred broccolini.

Day 5

10 pages

041 Wine Reduction New Nordic

Pan-Seared Monkfish with Pinot Noir Reduction

Pan-Seared Monkfish, Pinot Noir Reduction, Pomme Purée & Glazed Pearl Onions, finished with Sage

Title: Pan-Seared Monkfish with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-monkfish-pinot-noir-reduction
Meta: A new nordic plate: pan-seared monkfish in pinot noir reduction, served with pomme purée and glazed pearl onions.

042 Classic Sauce Modern French

Grilled Wagyu Striploin with Beurre Blanc

Grilled Wagyu Striploin, Beurre Blanc, Pommes Dauphine & Grilled Asparagus, finished with Chives

Title: Grilled Wagyu Striploin with Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-wagyu-striploin-beurre-blanc
Meta: A modern french plate: grilled wagyu striploin in beurre blanc, served with pommes dauphine and grilled asparagus.

043 Wine Reduction Spanish

Charcoal-Grilled Venison Loin with Burgundy Reduction

Charcoal-Grilled Venison Loin, Burgundy Reduction, Brown Butter Spätzle & Roasted Maitake, finished with Basil

Title: Charcoal-Grilled Venison Loin with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-venison-loin-burgundy-reduction
Meta: A spanish plate: charcoal-grilled venison loin in burgundy reduction, served with brown butter spätzle and roasted maitake.

044 Classic Sauce Refined Steakhouse

Olive-Oil-Poached Diver Scallops with Black Garlic Aïoli

Olive-Oil-Poached Diver Scallops, Black Garlic Aïoli, Celeriac Purée & Charred Leeks, finished with Dill

Title: Olive-Oil-Poached Diver Scallops with Black Garlic Aïoli | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-diver-scallops-black-garlic-a-oli
Meta: A refined steakhouse plate: olive-oil-poached diver scallops in black garlic aïoli, served with celeriac purée and charred leeks.

045 Wine Reduction New American

Roasted Seared Foie Gras with Vin Jaune Reduction

Roasted Seared Foie Gras, Vin Jaune Reduction, Cauliflower Purée & Heirloom Carrots, finished with Marjoram

Title: Roasted Seared Foie Gras with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/roasted-seared-foie-gras-vin-jaune-reduction
Meta: A new american plate: roasted seared foie gras in vin jaune reduction, served with cauliflower purée and heirloom carrots.

046 Classic Sauce Pacific Northwest

Butter-Basted Duck Breast (Magret) with Hollandaise

Butter-Basted Duck Breast (Magret), Hollandaise, Potato Gnocchi & Confit Cherry Tomatoes, finished with Lovage

Title: Butter-Basted Duck Breast (Magret) with Hollandaise | Chef Robert L. Gorman
URL: /menu/butter-basted-duck-breast-magret-hollandaise
Meta: A pacific northwest plate: butter-basted duck breast (magret) in hollandaise, served with potato gnocchi and confit cherry tomatoes.

047 Wine Reduction Coastal Italian

Cedar-Smoked Dover Sole with Barolo Reduction

Cedar-Smoked Dover Sole, Barolo Reduction, Sweet Potato Purée & Sautéed Wild Mushrooms, finished with Flat-Leaf Parsley

Title: Cedar-Smoked Dover Sole with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-dover-sole-barolo-reduction
Meta: A coastal italian plate: cedar-smoked dover sole in barolo reduction, served with sweet potato purée and sautéed wild mushrooms.

048 Classic Sauce Japanese-French Fusion

Sous-Vide Bluefin Tuna with Café de Paris Butter

Sous-Vide Bluefin Tuna, Café de Paris Butter, Saffron Risotto & Charred Spring Onions, finished with Oregano

Title: Sous-Vide Bluefin Tuna with Café de Paris Butter | Chef Robert L. Gorman
URL: /menu/sous-vide-bluefin-tuna-caf-de-paris-butter
Meta: A japanese-french fusion plate: sous-vide bluefin tuna in café de paris butter, served with saffron risotto and charred spring onions.

049 Wine Reduction Classical French

Confit Wagyu Beef Tenderloin with Champagne Reduction

Confit Wagyu Beef Tenderloin, Champagne Reduction, Pearl Barley & Caramelized Fennel, finished with Mint

Title: Confit Wagyu Beef Tenderloin with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/confit-wagyu-beef-tenderloin-champagne-reduction
Meta: A classical french plate: confit wagyu beef tenderloin in champagne reduction, served with pearl barley and caramelized fennel.

050 Classic Sauce Pacific Rim

Slow-Braised Squab with Sauce Diane

Slow-Braised Squab, Sauce Diane, Fondant Potato & Roasted Salsify, finished with Fennel Frond

Title: Slow-Braised Squab with Sauce Diane | Chef Robert L. Gorman
URL: /menu/slow-braised-squab-sauce-diane
Meta: A pacific rim plate: slow-braised squab in sauce diane, served with fondant potato and roasted salsify.

Day 6

10 pages

051 Wine Reduction Provençal

Pan-Seared Atlantic Halibut with Red Wine & Shallot Reduction

Pan-Seared Atlantic Halibut, Red Wine & Shallot Reduction, Truffle Mashed Potatoes & Roasted Romanesco, finished with Bay Leaf

Title: Pan-Seared Atlantic Halibut with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-atlantic-halibut-red-wine-and-shallot-reduction
Meta: A provençal plate: pan-seared atlantic halibut in red wine & shallot reduction, served with truffle mashed potatoes and roasted romanesco.

052 Classic Sauce Mediterranean

Grilled Veal Sweetbreads with Ponzu Beurre Blanc

Grilled Veal Sweetbreads, Ponzu Beurre Blanc, Polenta Cake & Roasted Baby Beets, finished with Lemon Thyme

Title: Grilled Veal Sweetbreads with Ponzu Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-veal-sweetbreads-ponzu-beurre-blanc
Meta: A mediterranean plate: grilled veal sweetbreads in ponzu beurre blanc, served with polenta cake and roasted baby beets.

053 Wine Reduction New Nordic

Charcoal-Grilled Veal Chop with Madeira Reduction

Charcoal-Grilled Veal Chop, Madeira Reduction, Parsnip Purée & Roasted Delicata Squash, finished with Sorrel

Title: Charcoal-Grilled Veal Chop with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-veal-chop-madeira-reduction
Meta: A new nordic plate: charcoal-grilled veal chop in madeira reduction, served with parsnip purée and roasted delicata squash.

054 Classic Sauce Modern French

Olive-Oil-Poached Chilean Sea Bass with Salsa Verde

Olive-Oil-Poached Chilean Sea Bass, Salsa Verde, Black Truffle Risotto & Braised Endive, finished with Bronze Fennel

Title: Olive-Oil-Poached Chilean Sea Bass with Salsa Verde | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-chilean-sea-bass-salsa-verde
Meta: A modern french plate: olive-oil-poached chilean sea bass in salsa verde, served with black truffle risotto and braised endive.

055 Wine Reduction Spanish

Roasted Wild King Salmon with Sauternes Beurre Blanc

Roasted Wild King Salmon, Sauternes Beurre Blanc, Wild Rice Pilaf & Pea & Fava Succotash, finished with Tarragon

Title: Roasted Wild King Salmon with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/roasted-wild-king-salmon-sauternes-beurre-blanc
Meta: A spanish plate: roasted wild king salmon in sauternes beurre blanc, served with wild rice pilaf and pea & fava succotash.

056 Classic Sauce Refined Steakhouse

Butter-Basted Dry-Aged Ribeye with Black Truffle Velouté

Butter-Basted Dry-Aged Ribeye, Black Truffle Velouté, Potato Pavé & Crispy Brussels Sprouts, finished with Chervil

Title: Butter-Basted Dry-Aged Ribeye with Black Truffle Velouté | Chef Robert L. Gorman
URL: /menu/butter-basted-dry-aged-ribeye-black-truffle-velout
Meta: A refined steakhouse plate: butter-basted dry-aged ribeye in black truffle velouté, served with potato pavé and crispy brussels sprouts.

057 Wine Reduction New American

Cedar-Smoked Quail with Banyuls Reduction

Cedar-Smoked Quail, Banyuls Reduction, Soft Polenta & Glazed Baby Turnips, finished with Thyme

Title: Cedar-Smoked Quail with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-quail-banyuls-reduction
Meta: A new american plate: cedar-smoked quail in banyuls reduction, served with soft polenta and glazed baby turnips.

058 Classic Sauce Pacific Northwest

Sous-Vide Turbot with Sauce Vierge

Sous-Vide Turbot, Sauce Vierge, Israeli Couscous & Sautéed Rainbow Chard, finished with Rosemary

Title: Sous-Vide Turbot with Sauce Vierge | Chef Robert L. Gorman
URL: /menu/sous-vide-turbot-sauce-vierge
Meta: A pacific northwest plate: sous-vide turbot in sauce vierge, served with israeli couscous and sautéed rainbow chard.

059 Wine Reduction Coastal Italian

Confit Spanish Octopus with Port Wine Reduction

Confit Spanish Octopus, Port Wine Reduction, Gratin Dauphinois & Haricots Verts, finished with Sage

Title: Confit Spanish Octopus with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/confit-spanish-octopus-port-wine-reduction
Meta: A coastal italian plate: confit spanish octopus in port wine reduction, served with gratin dauphinois and haricots verts.

060 Classic Sauce Japanese-French Fusion

Slow-Braised Berkshire Pork Tenderloin with Bagna Càuda

Slow-Braised Berkshire Pork Tenderloin, Bagna Càuda, Toasted Farro & Blistered Shishito Peppers, finished with Chives

Title: Slow-Braised Berkshire Pork Tenderloin with Bagna Càuda | Chef Robert L. Gorman
URL: /menu/slow-braised-berkshire-pork-tenderloin-bagna-c-uda
Meta: A japanese-french fusion plate: slow-braised berkshire pork tenderloin in bagna càuda, served with toasted farro and blistered shishito peppers.

Day 7

10 pages

061 Wine Reduction Classical French

Pan-Seared Maine Lobster with Marsala Reduction

Pan-Seared Maine Lobster, Marsala Reduction, Pomme Purée & Baby Artichokes, finished with Basil

Title: Pan-Seared Maine Lobster with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-maine-lobster-marsala-reduction
Meta: A classical french plate: pan-seared maine lobster in marsala reduction, served with pomme purée and baby artichokes.

062 Classic Sauce Pacific Rim

Grilled Black Cod (Sablefish) with Gremolata

Grilled Black Cod (Sablefish), Gremolata, Pommes Dauphine & Charred Broccolini, finished with Dill

Title: Grilled Black Cod (Sablefish) with Gremolata | Chef Robert L. Gorman
URL: /menu/grilled-black-cod-sablefish-gremolata
Meta: A pacific rim plate: grilled black cod (sablefish) in gremolata, served with pommes dauphine and charred broccolini.

063 Wine Reduction Provençal

Charcoal-Grilled Rack of Lamb with Amarone Reduction

Charcoal-Grilled Rack of Lamb, Amarone Reduction, Brown Butter Spätzle & Glazed Pearl Onions, finished with Marjoram

Title: Charcoal-Grilled Rack of Lamb with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-rack-of-lamb-amarone-reduction
Meta: A provençal plate: charcoal-grilled rack of lamb in amarone reduction, served with brown butter spätzle and glazed pearl onions.

064 Classic Sauce Mediterranean

Olive-Oil-Poached Guinea Fowl with Béarnaise

Olive-Oil-Poached Guinea Fowl, Béarnaise, Celeriac Purée & Grilled Asparagus, finished with Lovage

Title: Olive-Oil-Poached Guinea Fowl with Béarnaise | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-guinea-fowl-b-arnaise
Meta: A mediterranean plate: olive-oil-poached guinea fowl in béarnaise, served with celeriac purée and grilled asparagus.

065 Wine Reduction New Nordic

Roasted Monkfish with Bordeaux Reduction

Roasted Monkfish, Bordeaux Reduction, Cauliflower Purée & Roasted Maitake, finished with Flat-Leaf Parsley

Title: Roasted Monkfish with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/roasted-monkfish-bordeaux-reduction
Meta: A new nordic plate: roasted monkfish in bordeaux reduction, served with cauliflower purée and roasted maitake.

066 Classic Sauce Modern French

Butter-Basted Wagyu Striploin with Sauce Gribiche

Butter-Basted Wagyu Striploin, Sauce Gribiche, Potato Gnocchi & Charred Leeks, finished with Oregano

Title: Butter-Basted Wagyu Striploin with Sauce Gribiche | Chef Robert L. Gorman
URL: /menu/butter-basted-wagyu-striploin-sauce-gribiche
Meta: A modern french plate: butter-basted wagyu striploin in sauce gribiche, served with potato gnocchi and charred leeks.

067 Wine Reduction Spanish

Cedar-Smoked Venison Loin with Cabernet Demi-Glace

Cedar-Smoked Venison Loin, Cabernet Demi-Glace, Sweet Potato Purée & Heirloom Carrots, finished with Mint

Title: Cedar-Smoked Venison Loin with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/cedar-smoked-venison-loin-cabernet-demi-glace
Meta: A spanish plate: cedar-smoked venison loin in cabernet demi-glace, served with sweet potato purée and heirloom carrots.

068 Classic Sauce Refined Steakhouse

Sous-Vide Diver Scallops with Sauce au Poivre

Sous-Vide Diver Scallops, Sauce au Poivre, Saffron Risotto & Confit Cherry Tomatoes, finished with Fennel Frond

Title: Sous-Vide Diver Scallops with Sauce au Poivre | Chef Robert L. Gorman
URL: /menu/sous-vide-diver-scallops-sauce-au-poivre
Meta: A refined steakhouse plate: sous-vide diver scallops in sauce au poivre, served with saffron risotto and confit cherry tomatoes.

069 Wine Reduction New American

Confit Seared Foie Gras with Syrah Reduction

Confit Seared Foie Gras, Syrah Reduction, Pearl Barley & Sautéed Wild Mushrooms, finished with Bay Leaf

Title: Confit Seared Foie Gras with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/confit-seared-foie-gras-syrah-reduction
Meta: A new american plate: confit seared foie gras in syrah reduction, served with pearl barley and sautéed wild mushrooms.

070 Classic Sauce Pacific Northwest

Slow-Braised Duck Breast (Magret) with Charmoula

Slow-Braised Duck Breast (Magret), Charmoula, Fondant Potato & Charred Spring Onions, finished with Lemon Thyme

Title: Slow-Braised Duck Breast (Magret) with Charmoula | Chef Robert L. Gorman
URL: /menu/slow-braised-duck-breast-magret-charmoula
Meta: A pacific northwest plate: slow-braised duck breast (magret) in charmoula, served with fondant potato and charred spring onions.

Day 8

10 pages

071 Wine Reduction Coastal Italian

Pan-Seared Dover Sole with Oloroso Sherry Reduction

Pan-Seared Dover Sole, Oloroso Sherry Reduction, Truffle Mashed Potatoes & Caramelized Fennel, finished with Sorrel

Title: Pan-Seared Dover Sole with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-dover-sole-oloroso-sherry-reduction
Meta: A coastal italian plate: pan-seared dover sole in oloroso sherry reduction, served with truffle mashed potatoes and caramelized fennel.

072 Classic Sauce Japanese-French Fusion

Grilled Bluefin Tuna with Romesco

Grilled Bluefin Tuna, Romesco, Polenta Cake & Roasted Salsify, finished with Bronze Fennel

Title: Grilled Bluefin Tuna with Romesco | Chef Robert L. Gorman
URL: /menu/grilled-bluefin-tuna-romesco
Meta: A japanese-french fusion plate: grilled bluefin tuna in romesco, served with polenta cake and roasted salsify.

073 Wine Reduction Classical French

Charcoal-Grilled Wagyu Beef Tenderloin with Pinot Noir Reduction

Charcoal-Grilled Wagyu Beef Tenderloin, Pinot Noir Reduction, Parsnip Purée & Roasted Romanesco, finished with Tarragon

Title: Charcoal-Grilled Wagyu Beef Tenderloin with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-wagyu-beef-tenderloin-pinot-noir-reduction
Meta: A classical french plate: charcoal-grilled wagyu beef tenderloin in pinot noir reduction, served with parsnip purée and roasted romanesco.

074 Classic Sauce Pacific Rim

Olive-Oil-Poached Squab with White Miso Glaze

Olive-Oil-Poached Squab, White Miso Glaze, Black Truffle Risotto & Roasted Baby Beets, finished with Chervil

Title: Olive-Oil-Poached Squab with White Miso Glaze | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-squab-white-miso-glaze
Meta: A pacific rim plate: olive-oil-poached squab in white miso glaze, served with black truffle risotto and roasted baby beets.

075 Wine Reduction Provençal

Roasted Atlantic Halibut with Burgundy Reduction

Roasted Atlantic Halibut, Burgundy Reduction, Wild Rice Pilaf & Roasted Delicata Squash, finished with Thyme

Title: Roasted Atlantic Halibut with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/roasted-atlantic-halibut-burgundy-reduction
Meta: A provençal plate: roasted atlantic halibut in burgundy reduction, served with wild rice pilaf and roasted delicata squash.

076 Classic Sauce Mediterranean

Butter-Basted Veal Sweetbreads with Chimichurri

Butter-Basted Veal Sweetbreads, Chimichurri, Potato Pavé & Braised Endive, finished with Rosemary

Title: Butter-Basted Veal Sweetbreads with Chimichurri | Chef Robert L. Gorman
URL: /menu/butter-basted-veal-sweetbreads-chimichurri
Meta: A mediterranean plate: butter-basted veal sweetbreads in chimichurri, served with potato pavé and braised endive.

077 Wine Reduction New Nordic

Cedar-Smoked Veal Chop with Vin Jaune Reduction

Cedar-Smoked Veal Chop, Vin Jaune Reduction, Soft Polenta & Pea & Fava Succotash, finished with Sage

Title: Cedar-Smoked Veal Chop with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-veal-chop-vin-jaune-reduction
Meta: A new nordic plate: cedar-smoked veal chop in vin jaune reduction, served with soft polenta and pea & fava succotash.

078 Classic Sauce Modern French

Sous-Vide Chilean Sea Bass with Saffron Aïoli

Sous-Vide Chilean Sea Bass, Saffron Aïoli, Israeli Couscous & Crispy Brussels Sprouts, finished with Chives

Title: Sous-Vide Chilean Sea Bass with Saffron Aïoli | Chef Robert L. Gorman
URL: /menu/sous-vide-chilean-sea-bass-saffron-a-oli
Meta: A modern french plate: sous-vide chilean sea bass in saffron aïoli, served with israeli couscous and crispy brussels sprouts.

079 Wine Reduction Spanish

Confit Wild King Salmon with Barolo Reduction

Confit Wild King Salmon, Barolo Reduction, Gratin Dauphinois & Glazed Baby Turnips, finished with Basil

Title: Confit Wild King Salmon with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/confit-wild-king-salmon-barolo-reduction
Meta: A spanish plate: confit wild king salmon in barolo reduction, served with gratin dauphinois and glazed baby turnips.

080 Classic Sauce Refined Steakhouse

Slow-Braised Dry-Aged Ribeye with Beurre Noisette

Slow-Braised Dry-Aged Ribeye, Beurre Noisette, Toasted Farro & Sautéed Rainbow Chard, finished with Dill

Title: Slow-Braised Dry-Aged Ribeye with Beurre Noisette | Chef Robert L. Gorman
URL: /menu/slow-braised-dry-aged-ribeye-beurre-noisette
Meta: A refined steakhouse plate: slow-braised dry-aged ribeye in beurre noisette, served with toasted farro and sautéed rainbow chard.

Day 9

10 pages

081 Wine Reduction New American

Pan-Seared Quail with Champagne Reduction

Pan-Seared Quail, Champagne Reduction, Pomme Purée & Haricots Verts, finished with Marjoram

Title: Pan-Seared Quail with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-quail-champagne-reduction
Meta: A new american plate: pan-seared quail in champagne reduction, served with pomme purée and haricots verts.

082 Classic Sauce Pacific Northwest

Grilled Turbot with Beurre Blanc

Grilled Turbot, Beurre Blanc, Pommes Dauphine & Blistered Shishito Peppers, finished with Lovage

Title: Grilled Turbot with Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-turbot-beurre-blanc
Meta: A pacific northwest plate: grilled turbot in beurre blanc, served with pommes dauphine and blistered shishito peppers.

083 Wine Reduction Coastal Italian

Charcoal-Grilled Spanish Octopus with Red Wine & Shallot Reduction

Charcoal-Grilled Spanish Octopus, Red Wine & Shallot Reduction, Brown Butter Spätzle & Baby Artichokes, finished with Flat-Leaf Parsley

Title: Charcoal-Grilled Spanish Octopus with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-spanish-octopus-red-wine-and-shallot-reduction
Meta: A coastal italian plate: charcoal-grilled spanish octopus in red wine & shallot reduction, served with brown butter spätzle and baby artichokes.

084 Classic Sauce Japanese-French Fusion

Olive-Oil-Poached Berkshire Pork Tenderloin with Black Garlic Aïoli

Olive-Oil-Poached Berkshire Pork Tenderloin, Black Garlic Aïoli, Celeriac Purée & Charred Broccolini, finished with Oregano

Title: Olive-Oil-Poached Berkshire Pork Tenderloin with Black Garlic Aïoli | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-berkshire-pork-tenderloin-black-garlic-a-oli
Meta: A japanese-french fusion plate: olive-oil-poached berkshire pork tenderloin in black garlic aïoli, served with celeriac purée and charred broccolini.

085 Wine Reduction Classical French

Roasted Maine Lobster with Madeira Reduction

Roasted Maine Lobster, Madeira Reduction, Cauliflower Purée & Glazed Pearl Onions, finished with Mint

Title: Roasted Maine Lobster with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/roasted-maine-lobster-madeira-reduction
Meta: A classical french plate: roasted maine lobster in madeira reduction, served with cauliflower purée and glazed pearl onions.

086 Classic Sauce Pacific Rim

Butter-Basted Black Cod (Sablefish) with Hollandaise

Butter-Basted Black Cod (Sablefish), Hollandaise, Potato Gnocchi & Grilled Asparagus, finished with Fennel Frond

Title: Butter-Basted Black Cod (Sablefish) with Hollandaise | Chef Robert L. Gorman
URL: /menu/butter-basted-black-cod-sablefish-hollandaise
Meta: A pacific rim plate: butter-basted black cod (sablefish) in hollandaise, served with potato gnocchi and grilled asparagus.

087 Wine Reduction Provençal

Cedar-Smoked Rack of Lamb with Sauternes Beurre Blanc

Cedar-Smoked Rack of Lamb, Sauternes Beurre Blanc, Sweet Potato Purée & Roasted Maitake, finished with Bay Leaf

Title: Cedar-Smoked Rack of Lamb with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/cedar-smoked-rack-of-lamb-sauternes-beurre-blanc
Meta: A provençal plate: cedar-smoked rack of lamb in sauternes beurre blanc, served with sweet potato purée and roasted maitake.

088 Classic Sauce Mediterranean

Sous-Vide Guinea Fowl with Café de Paris Butter

Sous-Vide Guinea Fowl, Café de Paris Butter, Saffron Risotto & Charred Leeks, finished with Lemon Thyme

Title: Sous-Vide Guinea Fowl with Café de Paris Butter | Chef Robert L. Gorman
URL: /menu/sous-vide-guinea-fowl-caf-de-paris-butter
Meta: A mediterranean plate: sous-vide guinea fowl in café de paris butter, served with saffron risotto and charred leeks.

089 Wine Reduction New Nordic

Confit Monkfish with Banyuls Reduction

Confit Monkfish, Banyuls Reduction, Pearl Barley & Heirloom Carrots, finished with Sorrel

Title: Confit Monkfish with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/confit-monkfish-banyuls-reduction
Meta: A new nordic plate: confit monkfish in banyuls reduction, served with pearl barley and heirloom carrots.

090 Classic Sauce Modern French

Slow-Braised Wagyu Striploin with Sauce Diane

Slow-Braised Wagyu Striploin, Sauce Diane, Fondant Potato & Confit Cherry Tomatoes, finished with Bronze Fennel

Title: Slow-Braised Wagyu Striploin with Sauce Diane | Chef Robert L. Gorman
URL: /menu/slow-braised-wagyu-striploin-sauce-diane
Meta: A modern french plate: slow-braised wagyu striploin in sauce diane, served with fondant potato and confit cherry tomatoes.

Day 10

10 pages

091 Wine Reduction Spanish

Pan-Seared Venison Loin with Port Wine Reduction

Pan-Seared Venison Loin, Port Wine Reduction, Truffle Mashed Potatoes & Sautéed Wild Mushrooms, finished with Tarragon

Title: Pan-Seared Venison Loin with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-venison-loin-port-wine-reduction
Meta: A spanish plate: pan-seared venison loin in port wine reduction, served with truffle mashed potatoes and sautéed wild mushrooms.

092 Classic Sauce Refined Steakhouse

Grilled Diver Scallops with Ponzu Beurre Blanc

Grilled Diver Scallops, Ponzu Beurre Blanc, Polenta Cake & Charred Spring Onions, finished with Chervil

Title: Grilled Diver Scallops with Ponzu Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-diver-scallops-ponzu-beurre-blanc
Meta: A refined steakhouse plate: grilled diver scallops in ponzu beurre blanc, served with polenta cake and charred spring onions.

093 Wine Reduction New American

Charcoal-Grilled Seared Foie Gras with Marsala Reduction

Charcoal-Grilled Seared Foie Gras, Marsala Reduction, Parsnip Purée & Caramelized Fennel, finished with Thyme

Title: Charcoal-Grilled Seared Foie Gras with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-seared-foie-gras-marsala-reduction
Meta: A new american plate: charcoal-grilled seared foie gras in marsala reduction, served with parsnip purée and caramelized fennel.

094 Classic Sauce Pacific Northwest

Olive-Oil-Poached Duck Breast (Magret) with Salsa Verde

Olive-Oil-Poached Duck Breast (Magret), Salsa Verde, Black Truffle Risotto & Roasted Salsify, finished with Rosemary

Title: Olive-Oil-Poached Duck Breast (Magret) with Salsa Verde | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-duck-breast-magret-salsa-verde
Meta: A pacific northwest plate: olive-oil-poached duck breast (magret) in salsa verde, served with black truffle risotto and roasted salsify.

095 Wine Reduction Coastal Italian

Roasted Dover Sole with Amarone Reduction

Roasted Dover Sole, Amarone Reduction, Wild Rice Pilaf & Roasted Romanesco, finished with Sage

Title: Roasted Dover Sole with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/roasted-dover-sole-amarone-reduction
Meta: A coastal italian plate: roasted dover sole in amarone reduction, served with wild rice pilaf and roasted romanesco.

096 Classic Sauce Japanese-French Fusion

Butter-Basted Bluefin Tuna with Black Truffle Velouté

Butter-Basted Bluefin Tuna, Black Truffle Velouté, Potato Pavé & Roasted Baby Beets, finished with Chives

Title: Butter-Basted Bluefin Tuna with Black Truffle Velouté | Chef Robert L. Gorman
URL: /menu/butter-basted-bluefin-tuna-black-truffle-velout
Meta: A japanese-french fusion plate: butter-basted bluefin tuna in black truffle velouté, served with potato pavé and roasted baby beets.

097 Wine Reduction Classical French

Cedar-Smoked Wagyu Beef Tenderloin with Bordeaux Reduction

Cedar-Smoked Wagyu Beef Tenderloin, Bordeaux Reduction, Soft Polenta & Roasted Delicata Squash, finished with Basil

Title: Cedar-Smoked Wagyu Beef Tenderloin with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-wagyu-beef-tenderloin-bordeaux-reduction
Meta: A classical french plate: cedar-smoked wagyu beef tenderloin in bordeaux reduction, served with soft polenta and roasted delicata squash.

098 Classic Sauce Pacific Rim

Sous-Vide Squab with Sauce Vierge

Sous-Vide Squab, Sauce Vierge, Israeli Couscous & Braised Endive, finished with Dill

Title: Sous-Vide Squab with Sauce Vierge | Chef Robert L. Gorman
URL: /menu/sous-vide-squab-sauce-vierge
Meta: A pacific rim plate: sous-vide squab in sauce vierge, served with israeli couscous and braised endive.

099 Wine Reduction Provençal

Confit Atlantic Halibut with Cabernet Demi-Glace

Confit Atlantic Halibut, Cabernet Demi-Glace, Gratin Dauphinois & Pea & Fava Succotash, finished with Marjoram

Title: Confit Atlantic Halibut with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/confit-atlantic-halibut-cabernet-demi-glace
Meta: A provençal plate: confit atlantic halibut in cabernet demi-glace, served with gratin dauphinois and pea & fava succotash.

100 Classic Sauce Mediterranean

Slow-Braised Veal Sweetbreads with Bagna Càuda

Slow-Braised Veal Sweetbreads, Bagna Càuda, Toasted Farro & Crispy Brussels Sprouts, finished with Lovage

Title: Slow-Braised Veal Sweetbreads with Bagna Càuda | Chef Robert L. Gorman
URL: /menu/slow-braised-veal-sweetbreads-bagna-c-uda
Meta: A mediterranean plate: slow-braised veal sweetbreads in bagna càuda, served with toasted farro and crispy brussels sprouts.

Day 11

10 pages

101 Wine Reduction New Nordic

Pan-Seared Veal Chop with Syrah Reduction

Pan-Seared Veal Chop, Syrah Reduction, Pomme Purée & Glazed Baby Turnips, finished with Flat-Leaf Parsley

Title: Pan-Seared Veal Chop with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-veal-chop-syrah-reduction
Meta: A new nordic plate: pan-seared veal chop in syrah reduction, served with pomme purée and glazed baby turnips.

102 Classic Sauce Modern French

Grilled Chilean Sea Bass with Gremolata

Grilled Chilean Sea Bass, Gremolata, Pommes Dauphine & Sautéed Rainbow Chard, finished with Oregano

Title: Grilled Chilean Sea Bass with Gremolata | Chef Robert L. Gorman
URL: /menu/grilled-chilean-sea-bass-gremolata
Meta: A modern french plate: grilled chilean sea bass in gremolata, served with pommes dauphine and sautéed rainbow chard.

103 Wine Reduction Spanish

Charcoal-Grilled Wild King Salmon with Oloroso Sherry Reduction

Charcoal-Grilled Wild King Salmon, Oloroso Sherry Reduction, Brown Butter Spätzle & Haricots Verts, finished with Mint

Title: Charcoal-Grilled Wild King Salmon with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-wild-king-salmon-oloroso-sherry-reduction
Meta: A spanish plate: charcoal-grilled wild king salmon in oloroso sherry reduction, served with brown butter spätzle and haricots verts.

104 Classic Sauce Refined Steakhouse

Olive-Oil-Poached Dry-Aged Ribeye with Béarnaise

Olive-Oil-Poached Dry-Aged Ribeye, Béarnaise, Celeriac Purée & Blistered Shishito Peppers, finished with Fennel Frond

Title: Olive-Oil-Poached Dry-Aged Ribeye with Béarnaise | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-dry-aged-ribeye-b-arnaise
Meta: A refined steakhouse plate: olive-oil-poached dry-aged ribeye in béarnaise, served with celeriac purée and blistered shishito peppers.

105 Wine Reduction New American

Roasted Quail with Pinot Noir Reduction

Roasted Quail, Pinot Noir Reduction, Cauliflower Purée & Baby Artichokes, finished with Bay Leaf

Title: Roasted Quail with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/roasted-quail-pinot-noir-reduction
Meta: A new american plate: roasted quail in pinot noir reduction, served with cauliflower purée and baby artichokes.

106 Classic Sauce Pacific Northwest

Butter-Basted Turbot with Sauce Gribiche

Butter-Basted Turbot, Sauce Gribiche, Potato Gnocchi & Charred Broccolini, finished with Lemon Thyme

Title: Butter-Basted Turbot with Sauce Gribiche | Chef Robert L. Gorman
URL: /menu/butter-basted-turbot-sauce-gribiche
Meta: A pacific northwest plate: butter-basted turbot in sauce gribiche, served with potato gnocchi and charred broccolini.

107 Wine Reduction Coastal Italian

Cedar-Smoked Spanish Octopus with Burgundy Reduction

Cedar-Smoked Spanish Octopus, Burgundy Reduction, Sweet Potato Purée & Glazed Pearl Onions, finished with Sorrel

Title: Cedar-Smoked Spanish Octopus with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-spanish-octopus-burgundy-reduction
Meta: A coastal italian plate: cedar-smoked spanish octopus in burgundy reduction, served with sweet potato purée and glazed pearl onions.

108 Classic Sauce Japanese-French Fusion

Sous-Vide Berkshire Pork Tenderloin with Sauce au Poivre

Sous-Vide Berkshire Pork Tenderloin, Sauce au Poivre, Saffron Risotto & Grilled Asparagus, finished with Bronze Fennel

Title: Sous-Vide Berkshire Pork Tenderloin with Sauce au Poivre | Chef Robert L. Gorman
URL: /menu/sous-vide-berkshire-pork-tenderloin-sauce-au-poivre
Meta: A japanese-french fusion plate: sous-vide berkshire pork tenderloin in sauce au poivre, served with saffron risotto and grilled asparagus.

109 Wine Reduction Classical French

Confit Maine Lobster with Vin Jaune Reduction

Confit Maine Lobster, Vin Jaune Reduction, Pearl Barley & Roasted Maitake, finished with Tarragon

Title: Confit Maine Lobster with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/confit-maine-lobster-vin-jaune-reduction
Meta: A classical french plate: confit maine lobster in vin jaune reduction, served with pearl barley and roasted maitake.

110 Classic Sauce Pacific Rim

Slow-Braised Black Cod (Sablefish) with Charmoula

Slow-Braised Black Cod (Sablefish), Charmoula, Fondant Potato & Charred Leeks, finished with Chervil

Title: Slow-Braised Black Cod (Sablefish) with Charmoula | Chef Robert L. Gorman
URL: /menu/slow-braised-black-cod-sablefish-charmoula
Meta: A pacific rim plate: slow-braised black cod (sablefish) in charmoula, served with fondant potato and charred leeks.

Day 12

10 pages

111 Wine Reduction Provençal

Pan-Seared Rack of Lamb with Barolo Reduction

Pan-Seared Rack of Lamb, Barolo Reduction, Truffle Mashed Potatoes & Heirloom Carrots, finished with Thyme

Title: Pan-Seared Rack of Lamb with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-rack-of-lamb-barolo-reduction
Meta: A provençal plate: pan-seared rack of lamb in barolo reduction, served with truffle mashed potatoes and heirloom carrots.

112 Classic Sauce Mediterranean

Grilled Guinea Fowl with Romesco

Grilled Guinea Fowl, Romesco, Polenta Cake & Confit Cherry Tomatoes, finished with Rosemary

Title: Grilled Guinea Fowl with Romesco | Chef Robert L. Gorman
URL: /menu/grilled-guinea-fowl-romesco
Meta: A mediterranean plate: grilled guinea fowl in romesco, served with polenta cake and confit cherry tomatoes.

113 Wine Reduction New Nordic

Charcoal-Grilled Monkfish with Champagne Reduction

Charcoal-Grilled Monkfish, Champagne Reduction, Parsnip Purée & Sautéed Wild Mushrooms, finished with Sage

Title: Charcoal-Grilled Monkfish with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-monkfish-champagne-reduction
Meta: A new nordic plate: charcoal-grilled monkfish in champagne reduction, served with parsnip purée and sautéed wild mushrooms.

114 Classic Sauce Modern French

Olive-Oil-Poached Wagyu Striploin with White Miso Glaze

Olive-Oil-Poached Wagyu Striploin, White Miso Glaze, Black Truffle Risotto & Charred Spring Onions, finished with Chives

Title: Olive-Oil-Poached Wagyu Striploin with White Miso Glaze | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-wagyu-striploin-white-miso-glaze
Meta: A modern french plate: olive-oil-poached wagyu striploin in white miso glaze, served with black truffle risotto and charred spring onions.

115 Wine Reduction Spanish

Roasted Venison Loin with Red Wine & Shallot Reduction

Roasted Venison Loin, Red Wine & Shallot Reduction, Wild Rice Pilaf & Caramelized Fennel, finished with Basil

Title: Roasted Venison Loin with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/roasted-venison-loin-red-wine-and-shallot-reduction
Meta: A spanish plate: roasted venison loin in red wine & shallot reduction, served with wild rice pilaf and caramelized fennel.

116 Classic Sauce Refined Steakhouse

Butter-Basted Diver Scallops with Chimichurri

Butter-Basted Diver Scallops, Chimichurri, Potato Pavé & Roasted Salsify, finished with Dill

Title: Butter-Basted Diver Scallops with Chimichurri | Chef Robert L. Gorman
URL: /menu/butter-basted-diver-scallops-chimichurri
Meta: A refined steakhouse plate: butter-basted diver scallops in chimichurri, served with potato pavé and roasted salsify.

117 Wine Reduction New American

Cedar-Smoked Seared Foie Gras with Madeira Reduction

Cedar-Smoked Seared Foie Gras, Madeira Reduction, Soft Polenta & Roasted Romanesco, finished with Marjoram

Title: Cedar-Smoked Seared Foie Gras with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-seared-foie-gras-madeira-reduction
Meta: A new american plate: cedar-smoked seared foie gras in madeira reduction, served with soft polenta and roasted romanesco.

118 Classic Sauce Pacific Northwest

Sous-Vide Duck Breast (Magret) with Saffron Aïoli

Sous-Vide Duck Breast (Magret), Saffron Aïoli, Israeli Couscous & Roasted Baby Beets, finished with Lovage

Title: Sous-Vide Duck Breast (Magret) with Saffron Aïoli | Chef Robert L. Gorman
URL: /menu/sous-vide-duck-breast-magret-saffron-a-oli
Meta: A pacific northwest plate: sous-vide duck breast (magret) in saffron aïoli, served with israeli couscous and roasted baby beets.

119 Wine Reduction Coastal Italian

Confit Dover Sole with Sauternes Beurre Blanc

Confit Dover Sole, Sauternes Beurre Blanc, Gratin Dauphinois & Roasted Delicata Squash, finished with Flat-Leaf Parsley

Title: Confit Dover Sole with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/confit-dover-sole-sauternes-beurre-blanc
Meta: A coastal italian plate: confit dover sole in sauternes beurre blanc, served with gratin dauphinois and roasted delicata squash.

120 Classic Sauce Japanese-French Fusion

Slow-Braised Bluefin Tuna with Beurre Noisette

Slow-Braised Bluefin Tuna, Beurre Noisette, Toasted Farro & Braised Endive, finished with Oregano

Title: Slow-Braised Bluefin Tuna with Beurre Noisette | Chef Robert L. Gorman
URL: /menu/slow-braised-bluefin-tuna-beurre-noisette
Meta: A japanese-french fusion plate: slow-braised bluefin tuna in beurre noisette, served with toasted farro and braised endive.

Day 13

10 pages

121 Wine Reduction Classical French

Pan-Seared Wagyu Beef Tenderloin with Banyuls Reduction

Pan-Seared Wagyu Beef Tenderloin, Banyuls Reduction, Pomme Purée & Pea & Fava Succotash, finished with Mint

Title: Pan-Seared Wagyu Beef Tenderloin with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-wagyu-beef-tenderloin-banyuls-reduction
Meta: A classical french plate: pan-seared wagyu beef tenderloin in banyuls reduction, served with pomme purée and pea & fava succotash.

122 Classic Sauce Pacific Rim

Grilled Squab with Beurre Blanc

Grilled Squab, Beurre Blanc, Pommes Dauphine & Crispy Brussels Sprouts, finished with Fennel Frond

Title: Grilled Squab with Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-squab-beurre-blanc
Meta: A pacific rim plate: grilled squab in beurre blanc, served with pommes dauphine and crispy brussels sprouts.

123 Wine Reduction Provençal

Charcoal-Grilled Atlantic Halibut with Port Wine Reduction

Charcoal-Grilled Atlantic Halibut, Port Wine Reduction, Brown Butter Spätzle & Glazed Baby Turnips, finished with Bay Leaf

Title: Charcoal-Grilled Atlantic Halibut with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-atlantic-halibut-port-wine-reduction
Meta: A provençal plate: charcoal-grilled atlantic halibut in port wine reduction, served with brown butter spätzle and glazed baby turnips.

124 Classic Sauce Mediterranean

Olive-Oil-Poached Veal Sweetbreads with Black Garlic Aïoli

Olive-Oil-Poached Veal Sweetbreads, Black Garlic Aïoli, Celeriac Purée & Sautéed Rainbow Chard, finished with Lemon Thyme

Title: Olive-Oil-Poached Veal Sweetbreads with Black Garlic Aïoli | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-veal-sweetbreads-black-garlic-a-oli
Meta: A mediterranean plate: olive-oil-poached veal sweetbreads in black garlic aïoli, served with celeriac purée and sautéed rainbow chard.

125 Wine Reduction New Nordic

Roasted Veal Chop with Marsala Reduction

Roasted Veal Chop, Marsala Reduction, Cauliflower Purée & Haricots Verts, finished with Sorrel

Title: Roasted Veal Chop with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/roasted-veal-chop-marsala-reduction
Meta: A new nordic plate: roasted veal chop in marsala reduction, served with cauliflower purée and haricots verts.

126 Classic Sauce Modern French

Butter-Basted Chilean Sea Bass with Hollandaise

Butter-Basted Chilean Sea Bass, Hollandaise, Potato Gnocchi & Blistered Shishito Peppers, finished with Bronze Fennel

Title: Butter-Basted Chilean Sea Bass with Hollandaise | Chef Robert L. Gorman
URL: /menu/butter-basted-chilean-sea-bass-hollandaise
Meta: A modern french plate: butter-basted chilean sea bass in hollandaise, served with potato gnocchi and blistered shishito peppers.

127 Wine Reduction Spanish

Cedar-Smoked Wild King Salmon with Amarone Reduction

Cedar-Smoked Wild King Salmon, Amarone Reduction, Sweet Potato Purée & Baby Artichokes, finished with Tarragon

Title: Cedar-Smoked Wild King Salmon with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-wild-king-salmon-amarone-reduction
Meta: A spanish plate: cedar-smoked wild king salmon in amarone reduction, served with sweet potato purée and baby artichokes.

128 Classic Sauce Refined Steakhouse

Sous-Vide Dry-Aged Ribeye with Café de Paris Butter

Sous-Vide Dry-Aged Ribeye, Café de Paris Butter, Saffron Risotto & Charred Broccolini, finished with Chervil

Title: Sous-Vide Dry-Aged Ribeye with Café de Paris Butter | Chef Robert L. Gorman
URL: /menu/sous-vide-dry-aged-ribeye-caf-de-paris-butter
Meta: A refined steakhouse plate: sous-vide dry-aged ribeye in café de paris butter, served with saffron risotto and charred broccolini.

129 Wine Reduction New American

Confit Quail with Bordeaux Reduction

Confit Quail, Bordeaux Reduction, Pearl Barley & Glazed Pearl Onions, finished with Thyme

Title: Confit Quail with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/confit-quail-bordeaux-reduction
Meta: A new american plate: confit quail in bordeaux reduction, served with pearl barley and glazed pearl onions.

130 Classic Sauce Pacific Northwest

Slow-Braised Turbot with Sauce Diane

Slow-Braised Turbot, Sauce Diane, Fondant Potato & Grilled Asparagus, finished with Rosemary

Title: Slow-Braised Turbot with Sauce Diane | Chef Robert L. Gorman
URL: /menu/slow-braised-turbot-sauce-diane
Meta: A pacific northwest plate: slow-braised turbot in sauce diane, served with fondant potato and grilled asparagus.

Day 14

10 pages

131 Wine Reduction Coastal Italian

Pan-Seared Spanish Octopus with Cabernet Demi-Glace

Pan-Seared Spanish Octopus, Cabernet Demi-Glace, Truffle Mashed Potatoes & Roasted Maitake, finished with Sage

Title: Pan-Seared Spanish Octopus with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/pan-seared-spanish-octopus-cabernet-demi-glace
Meta: A coastal italian plate: pan-seared spanish octopus in cabernet demi-glace, served with truffle mashed potatoes and roasted maitake.

132 Classic Sauce Japanese-French Fusion

Grilled Berkshire Pork Tenderloin with Ponzu Beurre Blanc

Grilled Berkshire Pork Tenderloin, Ponzu Beurre Blanc, Polenta Cake & Charred Leeks, finished with Chives

Title: Grilled Berkshire Pork Tenderloin with Ponzu Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-berkshire-pork-tenderloin-ponzu-beurre-blanc
Meta: A japanese-french fusion plate: grilled berkshire pork tenderloin in ponzu beurre blanc, served with polenta cake and charred leeks.

133 Wine Reduction Classical French

Charcoal-Grilled Maine Lobster with Syrah Reduction

Charcoal-Grilled Maine Lobster, Syrah Reduction, Parsnip Purée & Heirloom Carrots, finished with Basil

Title: Charcoal-Grilled Maine Lobster with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-maine-lobster-syrah-reduction
Meta: A classical french plate: charcoal-grilled maine lobster in syrah reduction, served with parsnip purée and heirloom carrots.

134 Classic Sauce Pacific Rim

Olive-Oil-Poached Black Cod (Sablefish) with Salsa Verde

Olive-Oil-Poached Black Cod (Sablefish), Salsa Verde, Black Truffle Risotto & Confit Cherry Tomatoes, finished with Dill

Title: Olive-Oil-Poached Black Cod (Sablefish) with Salsa Verde | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-black-cod-sablefish-salsa-verde
Meta: A pacific rim plate: olive-oil-poached black cod (sablefish) in salsa verde, served with black truffle risotto and confit cherry tomatoes.

135 Wine Reduction Provençal

Roasted Rack of Lamb with Oloroso Sherry Reduction

Roasted Rack of Lamb, Oloroso Sherry Reduction, Wild Rice Pilaf & Sautéed Wild Mushrooms, finished with Marjoram

Title: Roasted Rack of Lamb with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/roasted-rack-of-lamb-oloroso-sherry-reduction
Meta: A provençal plate: roasted rack of lamb in oloroso sherry reduction, served with wild rice pilaf and sautéed wild mushrooms.

136 Classic Sauce Mediterranean

Butter-Basted Guinea Fowl with Black Truffle Velouté

Butter-Basted Guinea Fowl, Black Truffle Velouté, Potato Pavé & Charred Spring Onions, finished with Lovage

Title: Butter-Basted Guinea Fowl with Black Truffle Velouté | Chef Robert L. Gorman
URL: /menu/butter-basted-guinea-fowl-black-truffle-velout
Meta: A mediterranean plate: butter-basted guinea fowl in black truffle velouté, served with potato pavé and charred spring onions.

137 Wine Reduction New Nordic

Cedar-Smoked Monkfish with Pinot Noir Reduction

Cedar-Smoked Monkfish, Pinot Noir Reduction, Soft Polenta & Caramelized Fennel, finished with Flat-Leaf Parsley

Title: Cedar-Smoked Monkfish with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-monkfish-pinot-noir-reduction
Meta: A new nordic plate: cedar-smoked monkfish in pinot noir reduction, served with soft polenta and caramelized fennel.

138 Classic Sauce Modern French

Sous-Vide Wagyu Striploin with Sauce Vierge

Sous-Vide Wagyu Striploin, Sauce Vierge, Israeli Couscous & Roasted Salsify, finished with Oregano

Title: Sous-Vide Wagyu Striploin with Sauce Vierge | Chef Robert L. Gorman
URL: /menu/sous-vide-wagyu-striploin-sauce-vierge
Meta: A modern french plate: sous-vide wagyu striploin in sauce vierge, served with israeli couscous and roasted salsify.

139 Wine Reduction Spanish

Confit Venison Loin with Burgundy Reduction

Confit Venison Loin, Burgundy Reduction, Gratin Dauphinois & Roasted Romanesco, finished with Mint

Title: Confit Venison Loin with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/confit-venison-loin-burgundy-reduction
Meta: A spanish plate: confit venison loin in burgundy reduction, served with gratin dauphinois and roasted romanesco.

140 Classic Sauce Refined Steakhouse

Slow-Braised Diver Scallops with Bagna Càuda

Slow-Braised Diver Scallops, Bagna Càuda, Toasted Farro & Roasted Baby Beets, finished with Fennel Frond

Title: Slow-Braised Diver Scallops with Bagna Càuda | Chef Robert L. Gorman
URL: /menu/slow-braised-diver-scallops-bagna-c-uda
Meta: A refined steakhouse plate: slow-braised diver scallops in bagna càuda, served with toasted farro and roasted baby beets.

Day 15

10 pages

141 Wine Reduction New American

Pan-Seared Seared Foie Gras with Vin Jaune Reduction

Pan-Seared Seared Foie Gras, Vin Jaune Reduction, Pomme Purée & Roasted Delicata Squash, finished with Bay Leaf

Title: Pan-Seared Seared Foie Gras with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-seared-foie-gras-vin-jaune-reduction
Meta: A new american plate: pan-seared seared foie gras in vin jaune reduction, served with pomme purée and roasted delicata squash.

142 Classic Sauce Pacific Northwest

Grilled Duck Breast (Magret) with Gremolata

Grilled Duck Breast (Magret), Gremolata, Pommes Dauphine & Braised Endive, finished with Lemon Thyme

Title: Grilled Duck Breast (Magret) with Gremolata | Chef Robert L. Gorman
URL: /menu/grilled-duck-breast-magret-gremolata
Meta: A pacific northwest plate: grilled duck breast (magret) in gremolata, served with pommes dauphine and braised endive.

143 Wine Reduction Coastal Italian

Charcoal-Grilled Dover Sole with Barolo Reduction

Charcoal-Grilled Dover Sole, Barolo Reduction, Brown Butter Spätzle & Pea & Fava Succotash, finished with Sorrel

Title: Charcoal-Grilled Dover Sole with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-dover-sole-barolo-reduction
Meta: A coastal italian plate: charcoal-grilled dover sole in barolo reduction, served with brown butter spätzle and pea & fava succotash.

144 Classic Sauce Japanese-French Fusion

Olive-Oil-Poached Bluefin Tuna with Béarnaise

Olive-Oil-Poached Bluefin Tuna, Béarnaise, Celeriac Purée & Crispy Brussels Sprouts, finished with Bronze Fennel

Title: Olive-Oil-Poached Bluefin Tuna with Béarnaise | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-bluefin-tuna-b-arnaise
Meta: A japanese-french fusion plate: olive-oil-poached bluefin tuna in béarnaise, served with celeriac purée and crispy brussels sprouts.

145 Wine Reduction Classical French

Roasted Wagyu Beef Tenderloin with Champagne Reduction

Roasted Wagyu Beef Tenderloin, Champagne Reduction, Cauliflower Purée & Glazed Baby Turnips, finished with Tarragon

Title: Roasted Wagyu Beef Tenderloin with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/roasted-wagyu-beef-tenderloin-champagne-reduction
Meta: A classical french plate: roasted wagyu beef tenderloin in champagne reduction, served with cauliflower purée and glazed baby turnips.

146 Classic Sauce Pacific Rim

Butter-Basted Squab with Sauce Gribiche

Butter-Basted Squab, Sauce Gribiche, Potato Gnocchi & Sautéed Rainbow Chard, finished with Chervil

Title: Butter-Basted Squab with Sauce Gribiche | Chef Robert L. Gorman
URL: /menu/butter-basted-squab-sauce-gribiche
Meta: A pacific rim plate: butter-basted squab in sauce gribiche, served with potato gnocchi and sautéed rainbow chard.

147 Wine Reduction Provençal

Cedar-Smoked Atlantic Halibut with Red Wine & Shallot Reduction

Cedar-Smoked Atlantic Halibut, Red Wine & Shallot Reduction, Sweet Potato Purée & Haricots Verts, finished with Thyme

Title: Cedar-Smoked Atlantic Halibut with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-atlantic-halibut-red-wine-and-shallot-reduction
Meta: A provençal plate: cedar-smoked atlantic halibut in red wine & shallot reduction, served with sweet potato purée and haricots verts.

148 Classic Sauce Mediterranean

Sous-Vide Veal Sweetbreads with Sauce au Poivre

Sous-Vide Veal Sweetbreads, Sauce au Poivre, Saffron Risotto & Blistered Shishito Peppers, finished with Rosemary

Title: Sous-Vide Veal Sweetbreads with Sauce au Poivre | Chef Robert L. Gorman
URL: /menu/sous-vide-veal-sweetbreads-sauce-au-poivre
Meta: A mediterranean plate: sous-vide veal sweetbreads in sauce au poivre, served with saffron risotto and blistered shishito peppers.

149 Wine Reduction New Nordic

Confit Veal Chop with Madeira Reduction

Confit Veal Chop, Madeira Reduction, Pearl Barley & Baby Artichokes, finished with Sage

Title: Confit Veal Chop with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/confit-veal-chop-madeira-reduction
Meta: A new nordic plate: confit veal chop in madeira reduction, served with pearl barley and baby artichokes.

150 Classic Sauce Modern French

Slow-Braised Chilean Sea Bass with Charmoula

Slow-Braised Chilean Sea Bass, Charmoula, Fondant Potato & Charred Broccolini, finished with Chives

Title: Slow-Braised Chilean Sea Bass with Charmoula | Chef Robert L. Gorman
URL: /menu/slow-braised-chilean-sea-bass-charmoula
Meta: A modern french plate: slow-braised chilean sea bass in charmoula, served with fondant potato and charred broccolini.

Day 16

10 pages

151 Wine Reduction Spanish

Pan-Seared Wild King Salmon with Sauternes Beurre Blanc

Pan-Seared Wild King Salmon, Sauternes Beurre Blanc, Truffle Mashed Potatoes & Glazed Pearl Onions, finished with Basil

Title: Pan-Seared Wild King Salmon with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/pan-seared-wild-king-salmon-sauternes-beurre-blanc
Meta: A spanish plate: pan-seared wild king salmon in sauternes beurre blanc, served with truffle mashed potatoes and glazed pearl onions.

152 Classic Sauce Refined Steakhouse

Grilled Dry-Aged Ribeye with Romesco

Grilled Dry-Aged Ribeye, Romesco, Polenta Cake & Grilled Asparagus, finished with Dill

Title: Grilled Dry-Aged Ribeye with Romesco | Chef Robert L. Gorman
URL: /menu/grilled-dry-aged-ribeye-romesco
Meta: A refined steakhouse plate: grilled dry-aged ribeye in romesco, served with polenta cake and grilled asparagus.

153 Wine Reduction New American

Charcoal-Grilled Quail with Banyuls Reduction

Charcoal-Grilled Quail, Banyuls Reduction, Parsnip Purée & Roasted Maitake, finished with Marjoram

Title: Charcoal-Grilled Quail with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-quail-banyuls-reduction
Meta: A new american plate: charcoal-grilled quail in banyuls reduction, served with parsnip purée and roasted maitake.

154 Classic Sauce Pacific Northwest

Olive-Oil-Poached Turbot with White Miso Glaze

Olive-Oil-Poached Turbot, White Miso Glaze, Black Truffle Risotto & Charred Leeks, finished with Lovage

Title: Olive-Oil-Poached Turbot with White Miso Glaze | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-turbot-white-miso-glaze
Meta: A pacific northwest plate: olive-oil-poached turbot in white miso glaze, served with black truffle risotto and charred leeks.

155 Wine Reduction Coastal Italian

Roasted Spanish Octopus with Port Wine Reduction

Roasted Spanish Octopus, Port Wine Reduction, Wild Rice Pilaf & Heirloom Carrots, finished with Flat-Leaf Parsley

Title: Roasted Spanish Octopus with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/roasted-spanish-octopus-port-wine-reduction
Meta: A coastal italian plate: roasted spanish octopus in port wine reduction, served with wild rice pilaf and heirloom carrots.

156 Classic Sauce Japanese-French Fusion

Butter-Basted Berkshire Pork Tenderloin with Chimichurri

Butter-Basted Berkshire Pork Tenderloin, Chimichurri, Potato Pavé & Confit Cherry Tomatoes, finished with Oregano

Title: Butter-Basted Berkshire Pork Tenderloin with Chimichurri | Chef Robert L. Gorman
URL: /menu/butter-basted-berkshire-pork-tenderloin-chimichurri
Meta: A japanese-french fusion plate: butter-basted berkshire pork tenderloin in chimichurri, served with potato pavé and confit cherry tomatoes.

157 Wine Reduction Classical French

Cedar-Smoked Maine Lobster with Marsala Reduction

Cedar-Smoked Maine Lobster, Marsala Reduction, Soft Polenta & Sautéed Wild Mushrooms, finished with Mint

Title: Cedar-Smoked Maine Lobster with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-maine-lobster-marsala-reduction
Meta: A classical french plate: cedar-smoked maine lobster in marsala reduction, served with soft polenta and sautéed wild mushrooms.

158 Classic Sauce Pacific Rim

Sous-Vide Black Cod (Sablefish) with Saffron Aïoli

Sous-Vide Black Cod (Sablefish), Saffron Aïoli, Israeli Couscous & Charred Spring Onions, finished with Fennel Frond

Title: Sous-Vide Black Cod (Sablefish) with Saffron Aïoli | Chef Robert L. Gorman
URL: /menu/sous-vide-black-cod-sablefish-saffron-a-oli
Meta: A pacific rim plate: sous-vide black cod (sablefish) in saffron aïoli, served with israeli couscous and charred spring onions.

159 Wine Reduction Provençal

Confit Rack of Lamb with Amarone Reduction

Confit Rack of Lamb, Amarone Reduction, Gratin Dauphinois & Caramelized Fennel, finished with Bay Leaf

Title: Confit Rack of Lamb with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/confit-rack-of-lamb-amarone-reduction
Meta: A provençal plate: confit rack of lamb in amarone reduction, served with gratin dauphinois and caramelized fennel.

160 Classic Sauce Mediterranean

Slow-Braised Guinea Fowl with Beurre Noisette

Slow-Braised Guinea Fowl, Beurre Noisette, Toasted Farro & Roasted Salsify, finished with Lemon Thyme

Title: Slow-Braised Guinea Fowl with Beurre Noisette | Chef Robert L. Gorman
URL: /menu/slow-braised-guinea-fowl-beurre-noisette
Meta: A mediterranean plate: slow-braised guinea fowl in beurre noisette, served with toasted farro and roasted salsify.

Day 17

10 pages

161 Wine Reduction New Nordic

Pan-Seared Monkfish with Bordeaux Reduction

Pan-Seared Monkfish, Bordeaux Reduction, Pomme Purée & Roasted Romanesco, finished with Sorrel

Title: Pan-Seared Monkfish with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-monkfish-bordeaux-reduction
Meta: A new nordic plate: pan-seared monkfish in bordeaux reduction, served with pomme purée and roasted romanesco.

162 Classic Sauce Modern French

Grilled Wagyu Striploin with Beurre Blanc

Grilled Wagyu Striploin, Beurre Blanc, Pommes Dauphine & Roasted Baby Beets, finished with Bronze Fennel

Title: Grilled Wagyu Striploin with Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-wagyu-striploin-beurre-blanc
Meta: A modern french plate: grilled wagyu striploin in beurre blanc, served with pommes dauphine and roasted baby beets.

163 Wine Reduction Spanish

Charcoal-Grilled Venison Loin with Cabernet Demi-Glace

Charcoal-Grilled Venison Loin, Cabernet Demi-Glace, Brown Butter Spätzle & Roasted Delicata Squash, finished with Tarragon

Title: Charcoal-Grilled Venison Loin with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-venison-loin-cabernet-demi-glace
Meta: A spanish plate: charcoal-grilled venison loin in cabernet demi-glace, served with brown butter spätzle and roasted delicata squash.

164 Classic Sauce Refined Steakhouse

Olive-Oil-Poached Diver Scallops with Black Garlic Aïoli

Olive-Oil-Poached Diver Scallops, Black Garlic Aïoli, Celeriac Purée & Braised Endive, finished with Chervil

Title: Olive-Oil-Poached Diver Scallops with Black Garlic Aïoli | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-diver-scallops-black-garlic-a-oli
Meta: A refined steakhouse plate: olive-oil-poached diver scallops in black garlic aïoli, served with celeriac purée and braised endive.

165 Wine Reduction New American

Roasted Seared Foie Gras with Syrah Reduction

Roasted Seared Foie Gras, Syrah Reduction, Cauliflower Purée & Pea & Fava Succotash, finished with Thyme

Title: Roasted Seared Foie Gras with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/roasted-seared-foie-gras-syrah-reduction
Meta: A new american plate: roasted seared foie gras in syrah reduction, served with cauliflower purée and pea & fava succotash.

166 Classic Sauce Pacific Northwest

Butter-Basted Duck Breast (Magret) with Hollandaise

Butter-Basted Duck Breast (Magret), Hollandaise, Potato Gnocchi & Crispy Brussels Sprouts, finished with Rosemary

Title: Butter-Basted Duck Breast (Magret) with Hollandaise | Chef Robert L. Gorman
URL: /menu/butter-basted-duck-breast-magret-hollandaise
Meta: A pacific northwest plate: butter-basted duck breast (magret) in hollandaise, served with potato gnocchi and crispy brussels sprouts.

167 Wine Reduction Coastal Italian

Cedar-Smoked Dover Sole with Oloroso Sherry Reduction

Cedar-Smoked Dover Sole, Oloroso Sherry Reduction, Sweet Potato Purée & Glazed Baby Turnips, finished with Sage

Title: Cedar-Smoked Dover Sole with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-dover-sole-oloroso-sherry-reduction
Meta: A coastal italian plate: cedar-smoked dover sole in oloroso sherry reduction, served with sweet potato purée and glazed baby turnips.

168 Classic Sauce Japanese-French Fusion

Sous-Vide Bluefin Tuna with Café de Paris Butter

Sous-Vide Bluefin Tuna, Café de Paris Butter, Saffron Risotto & Sautéed Rainbow Chard, finished with Chives

Title: Sous-Vide Bluefin Tuna with Café de Paris Butter | Chef Robert L. Gorman
URL: /menu/sous-vide-bluefin-tuna-caf-de-paris-butter
Meta: A japanese-french fusion plate: sous-vide bluefin tuna in café de paris butter, served with saffron risotto and sautéed rainbow chard.

169 Wine Reduction Classical French

Confit Wagyu Beef Tenderloin with Pinot Noir Reduction

Confit Wagyu Beef Tenderloin, Pinot Noir Reduction, Pearl Barley & Haricots Verts, finished with Basil

Title: Confit Wagyu Beef Tenderloin with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/confit-wagyu-beef-tenderloin-pinot-noir-reduction
Meta: A classical french plate: confit wagyu beef tenderloin in pinot noir reduction, served with pearl barley and haricots verts.

170 Classic Sauce Pacific Rim

Slow-Braised Squab with Sauce Diane

Slow-Braised Squab, Sauce Diane, Fondant Potato & Blistered Shishito Peppers, finished with Dill

Title: Slow-Braised Squab with Sauce Diane | Chef Robert L. Gorman
URL: /menu/slow-braised-squab-sauce-diane
Meta: A pacific rim plate: slow-braised squab in sauce diane, served with fondant potato and blistered shishito peppers.

Day 18

10 pages

171 Wine Reduction Provençal

Pan-Seared Atlantic Halibut with Burgundy Reduction

Pan-Seared Atlantic Halibut, Burgundy Reduction, Truffle Mashed Potatoes & Baby Artichokes, finished with Marjoram

Title: Pan-Seared Atlantic Halibut with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-atlantic-halibut-burgundy-reduction
Meta: A provençal plate: pan-seared atlantic halibut in burgundy reduction, served with truffle mashed potatoes and baby artichokes.

172 Classic Sauce Mediterranean

Grilled Veal Sweetbreads with Ponzu Beurre Blanc

Grilled Veal Sweetbreads, Ponzu Beurre Blanc, Polenta Cake & Charred Broccolini, finished with Lovage

Title: Grilled Veal Sweetbreads with Ponzu Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-veal-sweetbreads-ponzu-beurre-blanc
Meta: A mediterranean plate: grilled veal sweetbreads in ponzu beurre blanc, served with polenta cake and charred broccolini.

173 Wine Reduction New Nordic

Charcoal-Grilled Veal Chop with Vin Jaune Reduction

Charcoal-Grilled Veal Chop, Vin Jaune Reduction, Parsnip Purée & Glazed Pearl Onions, finished with Flat-Leaf Parsley

Title: Charcoal-Grilled Veal Chop with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-veal-chop-vin-jaune-reduction
Meta: A new nordic plate: charcoal-grilled veal chop in vin jaune reduction, served with parsnip purée and glazed pearl onions.

174 Classic Sauce Modern French

Olive-Oil-Poached Chilean Sea Bass with Salsa Verde

Olive-Oil-Poached Chilean Sea Bass, Salsa Verde, Black Truffle Risotto & Grilled Asparagus, finished with Oregano

Title: Olive-Oil-Poached Chilean Sea Bass with Salsa Verde | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-chilean-sea-bass-salsa-verde
Meta: A modern french plate: olive-oil-poached chilean sea bass in salsa verde, served with black truffle risotto and grilled asparagus.

175 Wine Reduction Spanish

Roasted Wild King Salmon with Barolo Reduction

Roasted Wild King Salmon, Barolo Reduction, Wild Rice Pilaf & Roasted Maitake, finished with Mint

Title: Roasted Wild King Salmon with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/roasted-wild-king-salmon-barolo-reduction
Meta: A spanish plate: roasted wild king salmon in barolo reduction, served with wild rice pilaf and roasted maitake.

176 Classic Sauce Refined Steakhouse

Butter-Basted Dry-Aged Ribeye with Black Truffle Velouté

Butter-Basted Dry-Aged Ribeye, Black Truffle Velouté, Potato Pavé & Charred Leeks, finished with Fennel Frond

Title: Butter-Basted Dry-Aged Ribeye with Black Truffle Velouté | Chef Robert L. Gorman
URL: /menu/butter-basted-dry-aged-ribeye-black-truffle-velout
Meta: A refined steakhouse plate: butter-basted dry-aged ribeye in black truffle velouté, served with potato pavé and charred leeks.

177 Wine Reduction New American

Cedar-Smoked Quail with Champagne Reduction

Cedar-Smoked Quail, Champagne Reduction, Soft Polenta & Heirloom Carrots, finished with Bay Leaf

Title: Cedar-Smoked Quail with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-quail-champagne-reduction
Meta: A new american plate: cedar-smoked quail in champagne reduction, served with soft polenta and heirloom carrots.

178 Classic Sauce Pacific Northwest

Sous-Vide Turbot with Sauce Vierge

Sous-Vide Turbot, Sauce Vierge, Israeli Couscous & Confit Cherry Tomatoes, finished with Lemon Thyme

Title: Sous-Vide Turbot with Sauce Vierge | Chef Robert L. Gorman
URL: /menu/sous-vide-turbot-sauce-vierge
Meta: A pacific northwest plate: sous-vide turbot in sauce vierge, served with israeli couscous and confit cherry tomatoes.

179 Wine Reduction Coastal Italian

Confit Spanish Octopus with Red Wine & Shallot Reduction

Confit Spanish Octopus, Red Wine & Shallot Reduction, Gratin Dauphinois & Sautéed Wild Mushrooms, finished with Sorrel

Title: Confit Spanish Octopus with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/confit-spanish-octopus-red-wine-and-shallot-reduction
Meta: A coastal italian plate: confit spanish octopus in red wine & shallot reduction, served with gratin dauphinois and sautéed wild mushrooms.

180 Classic Sauce Japanese-French Fusion

Slow-Braised Berkshire Pork Tenderloin with Bagna Càuda

Slow-Braised Berkshire Pork Tenderloin, Bagna Càuda, Toasted Farro & Charred Spring Onions, finished with Bronze Fennel

Title: Slow-Braised Berkshire Pork Tenderloin with Bagna Càuda | Chef Robert L. Gorman
URL: /menu/slow-braised-berkshire-pork-tenderloin-bagna-c-uda
Meta: A japanese-french fusion plate: slow-braised berkshire pork tenderloin in bagna càuda, served with toasted farro and charred spring onions.

Day 19

10 pages

181 Wine Reduction Classical French

Pan-Seared Maine Lobster with Madeira Reduction

Pan-Seared Maine Lobster, Madeira Reduction, Pomme Purée & Caramelized Fennel, finished with Tarragon

Title: Pan-Seared Maine Lobster with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-maine-lobster-madeira-reduction
Meta: A classical french plate: pan-seared maine lobster in madeira reduction, served with pomme purée and caramelized fennel.

182 Classic Sauce Pacific Rim

Grilled Black Cod (Sablefish) with Gremolata

Grilled Black Cod (Sablefish), Gremolata, Pommes Dauphine & Roasted Salsify, finished with Chervil

Title: Grilled Black Cod (Sablefish) with Gremolata | Chef Robert L. Gorman
URL: /menu/grilled-black-cod-sablefish-gremolata
Meta: A pacific rim plate: grilled black cod (sablefish) in gremolata, served with pommes dauphine and roasted salsify.

183 Wine Reduction Provençal

Charcoal-Grilled Rack of Lamb with Sauternes Beurre Blanc

Charcoal-Grilled Rack of Lamb, Sauternes Beurre Blanc, Brown Butter Spätzle & Roasted Romanesco, finished with Thyme

Title: Charcoal-Grilled Rack of Lamb with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-rack-of-lamb-sauternes-beurre-blanc
Meta: A provençal plate: charcoal-grilled rack of lamb in sauternes beurre blanc, served with brown butter spätzle and roasted romanesco.

184 Classic Sauce Mediterranean

Olive-Oil-Poached Guinea Fowl with Béarnaise

Olive-Oil-Poached Guinea Fowl, Béarnaise, Celeriac Purée & Roasted Baby Beets, finished with Rosemary

Title: Olive-Oil-Poached Guinea Fowl with Béarnaise | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-guinea-fowl-b-arnaise
Meta: A mediterranean plate: olive-oil-poached guinea fowl in béarnaise, served with celeriac purée and roasted baby beets.

185 Wine Reduction New Nordic

Roasted Monkfish with Banyuls Reduction

Roasted Monkfish, Banyuls Reduction, Cauliflower Purée & Roasted Delicata Squash, finished with Sage

Title: Roasted Monkfish with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/roasted-monkfish-banyuls-reduction
Meta: A new nordic plate: roasted monkfish in banyuls reduction, served with cauliflower purée and roasted delicata squash.

186 Classic Sauce Modern French

Butter-Basted Wagyu Striploin with Sauce Gribiche

Butter-Basted Wagyu Striploin, Sauce Gribiche, Potato Gnocchi & Braised Endive, finished with Chives

Title: Butter-Basted Wagyu Striploin with Sauce Gribiche | Chef Robert L. Gorman
URL: /menu/butter-basted-wagyu-striploin-sauce-gribiche
Meta: A modern french plate: butter-basted wagyu striploin in sauce gribiche, served with potato gnocchi and braised endive.

187 Wine Reduction Spanish

Cedar-Smoked Venison Loin with Port Wine Reduction

Cedar-Smoked Venison Loin, Port Wine Reduction, Sweet Potato Purée & Pea & Fava Succotash, finished with Basil

Title: Cedar-Smoked Venison Loin with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-venison-loin-port-wine-reduction
Meta: A spanish plate: cedar-smoked venison loin in port wine reduction, served with sweet potato purée and pea & fava succotash.

188 Classic Sauce Refined Steakhouse

Sous-Vide Diver Scallops with Sauce au Poivre

Sous-Vide Diver Scallops, Sauce au Poivre, Saffron Risotto & Crispy Brussels Sprouts, finished with Dill

Title: Sous-Vide Diver Scallops with Sauce au Poivre | Chef Robert L. Gorman
URL: /menu/sous-vide-diver-scallops-sauce-au-poivre
Meta: A refined steakhouse plate: sous-vide diver scallops in sauce au poivre, served with saffron risotto and crispy brussels sprouts.

189 Wine Reduction New American

Confit Seared Foie Gras with Marsala Reduction

Confit Seared Foie Gras, Marsala Reduction, Pearl Barley & Glazed Baby Turnips, finished with Marjoram

Title: Confit Seared Foie Gras with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/confit-seared-foie-gras-marsala-reduction
Meta: A new american plate: confit seared foie gras in marsala reduction, served with pearl barley and glazed baby turnips.

190 Classic Sauce Pacific Northwest

Slow-Braised Duck Breast (Magret) with Charmoula

Slow-Braised Duck Breast (Magret), Charmoula, Fondant Potato & Sautéed Rainbow Chard, finished with Lovage

Title: Slow-Braised Duck Breast (Magret) with Charmoula | Chef Robert L. Gorman
URL: /menu/slow-braised-duck-breast-magret-charmoula
Meta: A pacific northwest plate: slow-braised duck breast (magret) in charmoula, served with fondant potato and sautéed rainbow chard.

Day 20

10 pages

191 Wine Reduction Coastal Italian

Pan-Seared Dover Sole with Amarone Reduction

Pan-Seared Dover Sole, Amarone Reduction, Truffle Mashed Potatoes & Haricots Verts, finished with Flat-Leaf Parsley

Title: Pan-Seared Dover Sole with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-dover-sole-amarone-reduction
Meta: A coastal italian plate: pan-seared dover sole in amarone reduction, served with truffle mashed potatoes and haricots verts.

192 Classic Sauce Japanese-French Fusion

Grilled Bluefin Tuna with Romesco

Grilled Bluefin Tuna, Romesco, Polenta Cake & Blistered Shishito Peppers, finished with Oregano

Title: Grilled Bluefin Tuna with Romesco | Chef Robert L. Gorman
URL: /menu/grilled-bluefin-tuna-romesco
Meta: A japanese-french fusion plate: grilled bluefin tuna in romesco, served with polenta cake and blistered shishito peppers.

193 Wine Reduction Classical French

Charcoal-Grilled Wagyu Beef Tenderloin with Bordeaux Reduction

Charcoal-Grilled Wagyu Beef Tenderloin, Bordeaux Reduction, Parsnip Purée & Baby Artichokes, finished with Mint

Title: Charcoal-Grilled Wagyu Beef Tenderloin with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-wagyu-beef-tenderloin-bordeaux-reduction
Meta: A classical french plate: charcoal-grilled wagyu beef tenderloin in bordeaux reduction, served with parsnip purée and baby artichokes.

194 Classic Sauce Pacific Rim

Olive-Oil-Poached Squab with White Miso Glaze

Olive-Oil-Poached Squab, White Miso Glaze, Black Truffle Risotto & Charred Broccolini, finished with Fennel Frond

Title: Olive-Oil-Poached Squab with White Miso Glaze | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-squab-white-miso-glaze
Meta: A pacific rim plate: olive-oil-poached squab in white miso glaze, served with black truffle risotto and charred broccolini.

195 Wine Reduction Provençal

Roasted Atlantic Halibut with Cabernet Demi-Glace

Roasted Atlantic Halibut, Cabernet Demi-Glace, Wild Rice Pilaf & Glazed Pearl Onions, finished with Bay Leaf

Title: Roasted Atlantic Halibut with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/roasted-atlantic-halibut-cabernet-demi-glace
Meta: A provençal plate: roasted atlantic halibut in cabernet demi-glace, served with wild rice pilaf and glazed pearl onions.

196 Classic Sauce Mediterranean

Butter-Basted Veal Sweetbreads with Chimichurri

Butter-Basted Veal Sweetbreads, Chimichurri, Potato Pavé & Grilled Asparagus, finished with Lemon Thyme

Title: Butter-Basted Veal Sweetbreads with Chimichurri | Chef Robert L. Gorman
URL: /menu/butter-basted-veal-sweetbreads-chimichurri
Meta: A mediterranean plate: butter-basted veal sweetbreads in chimichurri, served with potato pavé and grilled asparagus.

197 Wine Reduction New Nordic

Cedar-Smoked Veal Chop with Syrah Reduction

Cedar-Smoked Veal Chop, Syrah Reduction, Soft Polenta & Roasted Maitake, finished with Sorrel

Title: Cedar-Smoked Veal Chop with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-veal-chop-syrah-reduction
Meta: A new nordic plate: cedar-smoked veal chop in syrah reduction, served with soft polenta and roasted maitake.

198 Classic Sauce Modern French

Sous-Vide Chilean Sea Bass with Saffron Aïoli

Sous-Vide Chilean Sea Bass, Saffron Aïoli, Israeli Couscous & Charred Leeks, finished with Bronze Fennel

Title: Sous-Vide Chilean Sea Bass with Saffron Aïoli | Chef Robert L. Gorman
URL: /menu/sous-vide-chilean-sea-bass-saffron-a-oli
Meta: A modern french plate: sous-vide chilean sea bass in saffron aïoli, served with israeli couscous and charred leeks.

199 Wine Reduction Spanish

Confit Wild King Salmon with Oloroso Sherry Reduction

Confit Wild King Salmon, Oloroso Sherry Reduction, Gratin Dauphinois & Heirloom Carrots, finished with Tarragon

Title: Confit Wild King Salmon with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/confit-wild-king-salmon-oloroso-sherry-reduction
Meta: A spanish plate: confit wild king salmon in oloroso sherry reduction, served with gratin dauphinois and heirloom carrots.

200 Classic Sauce Refined Steakhouse

Slow-Braised Dry-Aged Ribeye with Beurre Noisette

Slow-Braised Dry-Aged Ribeye, Beurre Noisette, Toasted Farro & Confit Cherry Tomatoes, finished with Chervil

Title: Slow-Braised Dry-Aged Ribeye with Beurre Noisette | Chef Robert L. Gorman
URL: /menu/slow-braised-dry-aged-ribeye-beurre-noisette
Meta: A refined steakhouse plate: slow-braised dry-aged ribeye in beurre noisette, served with toasted farro and confit cherry tomatoes.

Day 21

10 pages

201 Wine Reduction New American

Pan-Seared Quail with Pinot Noir Reduction

Pan-Seared Quail, Pinot Noir Reduction, Pomme Purée & Sautéed Wild Mushrooms, finished with Thyme

Title: Pan-Seared Quail with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-quail-pinot-noir-reduction
Meta: A new american plate: pan-seared quail in pinot noir reduction, served with pomme purée and sautéed wild mushrooms.

202 Classic Sauce Pacific Northwest

Grilled Turbot with Beurre Blanc

Grilled Turbot, Beurre Blanc, Pommes Dauphine & Charred Spring Onions, finished with Rosemary

Title: Grilled Turbot with Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-turbot-beurre-blanc
Meta: A pacific northwest plate: grilled turbot in beurre blanc, served with pommes dauphine and charred spring onions.

203 Wine Reduction Coastal Italian

Charcoal-Grilled Spanish Octopus with Burgundy Reduction

Charcoal-Grilled Spanish Octopus, Burgundy Reduction, Brown Butter Spätzle & Caramelized Fennel, finished with Sage

Title: Charcoal-Grilled Spanish Octopus with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-spanish-octopus-burgundy-reduction
Meta: A coastal italian plate: charcoal-grilled spanish octopus in burgundy reduction, served with brown butter spätzle and caramelized fennel.

204 Classic Sauce Japanese-French Fusion

Olive-Oil-Poached Berkshire Pork Tenderloin with Black Garlic Aïoli

Olive-Oil-Poached Berkshire Pork Tenderloin, Black Garlic Aïoli, Celeriac Purée & Roasted Salsify, finished with Chives

Title: Olive-Oil-Poached Berkshire Pork Tenderloin with Black Garlic Aïoli | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-berkshire-pork-tenderloin-black-garlic-a-oli
Meta: A japanese-french fusion plate: olive-oil-poached berkshire pork tenderloin in black garlic aïoli, served with celeriac purée and roasted salsify.

205 Wine Reduction Classical French

Roasted Maine Lobster with Vin Jaune Reduction

Roasted Maine Lobster, Vin Jaune Reduction, Cauliflower Purée & Roasted Romanesco, finished with Basil

Title: Roasted Maine Lobster with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/roasted-maine-lobster-vin-jaune-reduction
Meta: A classical french plate: roasted maine lobster in vin jaune reduction, served with cauliflower purée and roasted romanesco.

206 Classic Sauce Pacific Rim

Butter-Basted Black Cod (Sablefish) with Hollandaise

Butter-Basted Black Cod (Sablefish), Hollandaise, Potato Gnocchi & Roasted Baby Beets, finished with Dill

Title: Butter-Basted Black Cod (Sablefish) with Hollandaise | Chef Robert L. Gorman
URL: /menu/butter-basted-black-cod-sablefish-hollandaise
Meta: A pacific rim plate: butter-basted black cod (sablefish) in hollandaise, served with potato gnocchi and roasted baby beets.

207 Wine Reduction Provençal

Cedar-Smoked Rack of Lamb with Barolo Reduction

Cedar-Smoked Rack of Lamb, Barolo Reduction, Sweet Potato Purée & Roasted Delicata Squash, finished with Marjoram

Title: Cedar-Smoked Rack of Lamb with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-rack-of-lamb-barolo-reduction
Meta: A provençal plate: cedar-smoked rack of lamb in barolo reduction, served with sweet potato purée and roasted delicata squash.

208 Classic Sauce Mediterranean

Sous-Vide Guinea Fowl with Café de Paris Butter

Sous-Vide Guinea Fowl, Café de Paris Butter, Saffron Risotto & Braised Endive, finished with Lovage

Title: Sous-Vide Guinea Fowl with Café de Paris Butter | Chef Robert L. Gorman
URL: /menu/sous-vide-guinea-fowl-caf-de-paris-butter
Meta: A mediterranean plate: sous-vide guinea fowl in café de paris butter, served with saffron risotto and braised endive.

209 Wine Reduction New Nordic

Confit Monkfish with Champagne Reduction

Confit Monkfish, Champagne Reduction, Pearl Barley & Pea & Fava Succotash, finished with Flat-Leaf Parsley

Title: Confit Monkfish with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/confit-monkfish-champagne-reduction
Meta: A new nordic plate: confit monkfish in champagne reduction, served with pearl barley and pea & fava succotash.

210 Classic Sauce Modern French

Slow-Braised Wagyu Striploin with Sauce Diane

Slow-Braised Wagyu Striploin, Sauce Diane, Fondant Potato & Crispy Brussels Sprouts, finished with Oregano

Title: Slow-Braised Wagyu Striploin with Sauce Diane | Chef Robert L. Gorman
URL: /menu/slow-braised-wagyu-striploin-sauce-diane
Meta: A modern french plate: slow-braised wagyu striploin in sauce diane, served with fondant potato and crispy brussels sprouts.

Day 22

10 pages

211 Wine Reduction Spanish

Pan-Seared Venison Loin with Red Wine & Shallot Reduction

Pan-Seared Venison Loin, Red Wine & Shallot Reduction, Truffle Mashed Potatoes & Glazed Baby Turnips, finished with Mint

Title: Pan-Seared Venison Loin with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-venison-loin-red-wine-and-shallot-reduction
Meta: A spanish plate: pan-seared venison loin in red wine & shallot reduction, served with truffle mashed potatoes and glazed baby turnips.

212 Classic Sauce Refined Steakhouse

Grilled Diver Scallops with Ponzu Beurre Blanc

Grilled Diver Scallops, Ponzu Beurre Blanc, Polenta Cake & Sautéed Rainbow Chard, finished with Fennel Frond

Title: Grilled Diver Scallops with Ponzu Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-diver-scallops-ponzu-beurre-blanc
Meta: A refined steakhouse plate: grilled diver scallops in ponzu beurre blanc, served with polenta cake and sautéed rainbow chard.

213 Wine Reduction New American

Charcoal-Grilled Seared Foie Gras with Madeira Reduction

Charcoal-Grilled Seared Foie Gras, Madeira Reduction, Parsnip Purée & Haricots Verts, finished with Bay Leaf

Title: Charcoal-Grilled Seared Foie Gras with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-seared-foie-gras-madeira-reduction
Meta: A new american plate: charcoal-grilled seared foie gras in madeira reduction, served with parsnip purée and haricots verts.

214 Classic Sauce Pacific Northwest

Olive-Oil-Poached Duck Breast (Magret) with Salsa Verde

Olive-Oil-Poached Duck Breast (Magret), Salsa Verde, Black Truffle Risotto & Blistered Shishito Peppers, finished with Lemon Thyme

Title: Olive-Oil-Poached Duck Breast (Magret) with Salsa Verde | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-duck-breast-magret-salsa-verde
Meta: A pacific northwest plate: olive-oil-poached duck breast (magret) in salsa verde, served with black truffle risotto and blistered shishito peppers.

215 Wine Reduction Coastal Italian

Roasted Dover Sole with Sauternes Beurre Blanc

Roasted Dover Sole, Sauternes Beurre Blanc, Wild Rice Pilaf & Baby Artichokes, finished with Sorrel

Title: Roasted Dover Sole with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/roasted-dover-sole-sauternes-beurre-blanc
Meta: A coastal italian plate: roasted dover sole in sauternes beurre blanc, served with wild rice pilaf and baby artichokes.

216 Classic Sauce Japanese-French Fusion

Butter-Basted Bluefin Tuna with Black Truffle Velouté

Butter-Basted Bluefin Tuna, Black Truffle Velouté, Potato Pavé & Charred Broccolini, finished with Bronze Fennel

Title: Butter-Basted Bluefin Tuna with Black Truffle Velouté | Chef Robert L. Gorman
URL: /menu/butter-basted-bluefin-tuna-black-truffle-velout
Meta: A japanese-french fusion plate: butter-basted bluefin tuna in black truffle velouté, served with potato pavé and charred broccolini.

217 Wine Reduction Classical French

Cedar-Smoked Wagyu Beef Tenderloin with Banyuls Reduction

Cedar-Smoked Wagyu Beef Tenderloin, Banyuls Reduction, Soft Polenta & Glazed Pearl Onions, finished with Tarragon

Title: Cedar-Smoked Wagyu Beef Tenderloin with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-wagyu-beef-tenderloin-banyuls-reduction
Meta: A classical french plate: cedar-smoked wagyu beef tenderloin in banyuls reduction, served with soft polenta and glazed pearl onions.

218 Classic Sauce Pacific Rim

Sous-Vide Squab with Sauce Vierge

Sous-Vide Squab, Sauce Vierge, Israeli Couscous & Grilled Asparagus, finished with Chervil

Title: Sous-Vide Squab with Sauce Vierge | Chef Robert L. Gorman
URL: /menu/sous-vide-squab-sauce-vierge
Meta: A pacific rim plate: sous-vide squab in sauce vierge, served with israeli couscous and grilled asparagus.

219 Wine Reduction Provençal

Confit Atlantic Halibut with Port Wine Reduction

Confit Atlantic Halibut, Port Wine Reduction, Gratin Dauphinois & Roasted Maitake, finished with Thyme

Title: Confit Atlantic Halibut with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/confit-atlantic-halibut-port-wine-reduction
Meta: A provençal plate: confit atlantic halibut in port wine reduction, served with gratin dauphinois and roasted maitake.

220 Classic Sauce Mediterranean

Slow-Braised Veal Sweetbreads with Bagna Càuda

Slow-Braised Veal Sweetbreads, Bagna Càuda, Toasted Farro & Charred Leeks, finished with Rosemary

Title: Slow-Braised Veal Sweetbreads with Bagna Càuda | Chef Robert L. Gorman
URL: /menu/slow-braised-veal-sweetbreads-bagna-c-uda
Meta: A mediterranean plate: slow-braised veal sweetbreads in bagna càuda, served with toasted farro and charred leeks.

Day 23

10 pages

221 Wine Reduction New Nordic

Pan-Seared Veal Chop with Marsala Reduction

Pan-Seared Veal Chop, Marsala Reduction, Pomme Purée & Heirloom Carrots, finished with Sage

Title: Pan-Seared Veal Chop with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-veal-chop-marsala-reduction
Meta: A new nordic plate: pan-seared veal chop in marsala reduction, served with pomme purée and heirloom carrots.

222 Classic Sauce Modern French

Grilled Chilean Sea Bass with Gremolata

Grilled Chilean Sea Bass, Gremolata, Pommes Dauphine & Confit Cherry Tomatoes, finished with Chives

Title: Grilled Chilean Sea Bass with Gremolata | Chef Robert L. Gorman
URL: /menu/grilled-chilean-sea-bass-gremolata
Meta: A modern french plate: grilled chilean sea bass in gremolata, served with pommes dauphine and confit cherry tomatoes.

223 Wine Reduction Spanish

Charcoal-Grilled Wild King Salmon with Amarone Reduction

Charcoal-Grilled Wild King Salmon, Amarone Reduction, Brown Butter Spätzle & Sautéed Wild Mushrooms, finished with Basil

Title: Charcoal-Grilled Wild King Salmon with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-wild-king-salmon-amarone-reduction
Meta: A spanish plate: charcoal-grilled wild king salmon in amarone reduction, served with brown butter spätzle and sautéed wild mushrooms.

224 Classic Sauce Refined Steakhouse

Olive-Oil-Poached Dry-Aged Ribeye with Béarnaise

Olive-Oil-Poached Dry-Aged Ribeye, Béarnaise, Celeriac Purée & Charred Spring Onions, finished with Dill

Title: Olive-Oil-Poached Dry-Aged Ribeye with Béarnaise | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-dry-aged-ribeye-b-arnaise
Meta: A refined steakhouse plate: olive-oil-poached dry-aged ribeye in béarnaise, served with celeriac purée and charred spring onions.

225 Wine Reduction New American

Roasted Quail with Bordeaux Reduction

Roasted Quail, Bordeaux Reduction, Cauliflower Purée & Caramelized Fennel, finished with Marjoram

Title: Roasted Quail with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/roasted-quail-bordeaux-reduction
Meta: A new american plate: roasted quail in bordeaux reduction, served with cauliflower purée and caramelized fennel.

226 Classic Sauce Pacific Northwest

Butter-Basted Turbot with Sauce Gribiche

Butter-Basted Turbot, Sauce Gribiche, Potato Gnocchi & Roasted Salsify, finished with Lovage

Title: Butter-Basted Turbot with Sauce Gribiche | Chef Robert L. Gorman
URL: /menu/butter-basted-turbot-sauce-gribiche
Meta: A pacific northwest plate: butter-basted turbot in sauce gribiche, served with potato gnocchi and roasted salsify.

227 Wine Reduction Coastal Italian

Cedar-Smoked Spanish Octopus with Cabernet Demi-Glace

Cedar-Smoked Spanish Octopus, Cabernet Demi-Glace, Sweet Potato Purée & Roasted Romanesco, finished with Flat-Leaf Parsley

Title: Cedar-Smoked Spanish Octopus with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/cedar-smoked-spanish-octopus-cabernet-demi-glace
Meta: A coastal italian plate: cedar-smoked spanish octopus in cabernet demi-glace, served with sweet potato purée and roasted romanesco.

228 Classic Sauce Japanese-French Fusion

Sous-Vide Berkshire Pork Tenderloin with Sauce au Poivre

Sous-Vide Berkshire Pork Tenderloin, Sauce au Poivre, Saffron Risotto & Roasted Baby Beets, finished with Oregano

Title: Sous-Vide Berkshire Pork Tenderloin with Sauce au Poivre | Chef Robert L. Gorman
URL: /menu/sous-vide-berkshire-pork-tenderloin-sauce-au-poivre
Meta: A japanese-french fusion plate: sous-vide berkshire pork tenderloin in sauce au poivre, served with saffron risotto and roasted baby beets.

229 Wine Reduction Classical French

Confit Maine Lobster with Syrah Reduction

Confit Maine Lobster, Syrah Reduction, Pearl Barley & Roasted Delicata Squash, finished with Mint

Title: Confit Maine Lobster with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/confit-maine-lobster-syrah-reduction
Meta: A classical french plate: confit maine lobster in syrah reduction, served with pearl barley and roasted delicata squash.

230 Classic Sauce Pacific Rim

Slow-Braised Black Cod (Sablefish) with Charmoula

Slow-Braised Black Cod (Sablefish), Charmoula, Fondant Potato & Braised Endive, finished with Fennel Frond

Title: Slow-Braised Black Cod (Sablefish) with Charmoula | Chef Robert L. Gorman
URL: /menu/slow-braised-black-cod-sablefish-charmoula
Meta: A pacific rim plate: slow-braised black cod (sablefish) in charmoula, served with fondant potato and braised endive.

Day 24

10 pages

231 Wine Reduction Provençal

Pan-Seared Rack of Lamb with Oloroso Sherry Reduction

Pan-Seared Rack of Lamb, Oloroso Sherry Reduction, Truffle Mashed Potatoes & Pea & Fava Succotash, finished with Bay Leaf

Title: Pan-Seared Rack of Lamb with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-rack-of-lamb-oloroso-sherry-reduction
Meta: A provençal plate: pan-seared rack of lamb in oloroso sherry reduction, served with truffle mashed potatoes and pea & fava succotash.

232 Classic Sauce Mediterranean

Grilled Guinea Fowl with Romesco

Grilled Guinea Fowl, Romesco, Polenta Cake & Crispy Brussels Sprouts, finished with Lemon Thyme

Title: Grilled Guinea Fowl with Romesco | Chef Robert L. Gorman
URL: /menu/grilled-guinea-fowl-romesco
Meta: A mediterranean plate: grilled guinea fowl in romesco, served with polenta cake and crispy brussels sprouts.

233 Wine Reduction New Nordic

Charcoal-Grilled Monkfish with Pinot Noir Reduction

Charcoal-Grilled Monkfish, Pinot Noir Reduction, Parsnip Purée & Glazed Baby Turnips, finished with Sorrel

Title: Charcoal-Grilled Monkfish with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-monkfish-pinot-noir-reduction
Meta: A new nordic plate: charcoal-grilled monkfish in pinot noir reduction, served with parsnip purée and glazed baby turnips.

234 Classic Sauce Modern French

Olive-Oil-Poached Wagyu Striploin with White Miso Glaze

Olive-Oil-Poached Wagyu Striploin, White Miso Glaze, Black Truffle Risotto & Sautéed Rainbow Chard, finished with Bronze Fennel

Title: Olive-Oil-Poached Wagyu Striploin with White Miso Glaze | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-wagyu-striploin-white-miso-glaze
Meta: A modern french plate: olive-oil-poached wagyu striploin in white miso glaze, served with black truffle risotto and sautéed rainbow chard.

235 Wine Reduction Spanish

Roasted Venison Loin with Burgundy Reduction

Roasted Venison Loin, Burgundy Reduction, Wild Rice Pilaf & Haricots Verts, finished with Tarragon

Title: Roasted Venison Loin with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/roasted-venison-loin-burgundy-reduction
Meta: A spanish plate: roasted venison loin in burgundy reduction, served with wild rice pilaf and haricots verts.

236 Classic Sauce Refined Steakhouse

Butter-Basted Diver Scallops with Chimichurri

Butter-Basted Diver Scallops, Chimichurri, Potato Pavé & Blistered Shishito Peppers, finished with Chervil

Title: Butter-Basted Diver Scallops with Chimichurri | Chef Robert L. Gorman
URL: /menu/butter-basted-diver-scallops-chimichurri
Meta: A refined steakhouse plate: butter-basted diver scallops in chimichurri, served with potato pavé and blistered shishito peppers.

237 Wine Reduction New American

Cedar-Smoked Seared Foie Gras with Vin Jaune Reduction

Cedar-Smoked Seared Foie Gras, Vin Jaune Reduction, Soft Polenta & Baby Artichokes, finished with Thyme

Title: Cedar-Smoked Seared Foie Gras with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-seared-foie-gras-vin-jaune-reduction
Meta: A new american plate: cedar-smoked seared foie gras in vin jaune reduction, served with soft polenta and baby artichokes.

238 Classic Sauce Pacific Northwest

Sous-Vide Duck Breast (Magret) with Saffron Aïoli

Sous-Vide Duck Breast (Magret), Saffron Aïoli, Israeli Couscous & Charred Broccolini, finished with Rosemary

Title: Sous-Vide Duck Breast (Magret) with Saffron Aïoli | Chef Robert L. Gorman
URL: /menu/sous-vide-duck-breast-magret-saffron-a-oli
Meta: A pacific northwest plate: sous-vide duck breast (magret) in saffron aïoli, served with israeli couscous and charred broccolini.

239 Wine Reduction Coastal Italian

Confit Dover Sole with Barolo Reduction

Confit Dover Sole, Barolo Reduction, Gratin Dauphinois & Glazed Pearl Onions, finished with Sage

Title: Confit Dover Sole with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/confit-dover-sole-barolo-reduction
Meta: A coastal italian plate: confit dover sole in barolo reduction, served with gratin dauphinois and glazed pearl onions.

240 Classic Sauce Japanese-French Fusion

Slow-Braised Bluefin Tuna with Beurre Noisette

Slow-Braised Bluefin Tuna, Beurre Noisette, Toasted Farro & Grilled Asparagus, finished with Chives

Title: Slow-Braised Bluefin Tuna with Beurre Noisette | Chef Robert L. Gorman
URL: /menu/slow-braised-bluefin-tuna-beurre-noisette
Meta: A japanese-french fusion plate: slow-braised bluefin tuna in beurre noisette, served with toasted farro and grilled asparagus.

Day 25

10 pages

241 Wine Reduction Classical French

Pan-Seared Wagyu Beef Tenderloin with Champagne Reduction

Pan-Seared Wagyu Beef Tenderloin, Champagne Reduction, Pomme Purée & Roasted Maitake, finished with Basil

Title: Pan-Seared Wagyu Beef Tenderloin with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-wagyu-beef-tenderloin-champagne-reduction
Meta: A classical french plate: pan-seared wagyu beef tenderloin in champagne reduction, served with pomme purée and roasted maitake.

242 Classic Sauce Pacific Rim

Grilled Squab with Beurre Blanc

Grilled Squab, Beurre Blanc, Pommes Dauphine & Charred Leeks, finished with Dill

Title: Grilled Squab with Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-squab-beurre-blanc
Meta: A pacific rim plate: grilled squab in beurre blanc, served with pommes dauphine and charred leeks.

243 Wine Reduction Provençal

Charcoal-Grilled Atlantic Halibut with Red Wine & Shallot Reduction

Charcoal-Grilled Atlantic Halibut, Red Wine & Shallot Reduction, Brown Butter Spätzle & Heirloom Carrots, finished with Marjoram

Title: Charcoal-Grilled Atlantic Halibut with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-atlantic-halibut-red-wine-and-shallot-reduction
Meta: A provençal plate: charcoal-grilled atlantic halibut in red wine & shallot reduction, served with brown butter spätzle and heirloom carrots.

244 Classic Sauce Mediterranean

Olive-Oil-Poached Veal Sweetbreads with Black Garlic Aïoli

Olive-Oil-Poached Veal Sweetbreads, Black Garlic Aïoli, Celeriac Purée & Confit Cherry Tomatoes, finished with Lovage

Title: Olive-Oil-Poached Veal Sweetbreads with Black Garlic Aïoli | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-veal-sweetbreads-black-garlic-a-oli
Meta: A mediterranean plate: olive-oil-poached veal sweetbreads in black garlic aïoli, served with celeriac purée and confit cherry tomatoes.

245 Wine Reduction New Nordic

Roasted Veal Chop with Madeira Reduction

Roasted Veal Chop, Madeira Reduction, Cauliflower Purée & Sautéed Wild Mushrooms, finished with Flat-Leaf Parsley

Title: Roasted Veal Chop with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/roasted-veal-chop-madeira-reduction
Meta: A new nordic plate: roasted veal chop in madeira reduction, served with cauliflower purée and sautéed wild mushrooms.

246 Classic Sauce Modern French

Butter-Basted Chilean Sea Bass with Hollandaise

Butter-Basted Chilean Sea Bass, Hollandaise, Potato Gnocchi & Charred Spring Onions, finished with Oregano

Title: Butter-Basted Chilean Sea Bass with Hollandaise | Chef Robert L. Gorman
URL: /menu/butter-basted-chilean-sea-bass-hollandaise
Meta: A modern french plate: butter-basted chilean sea bass in hollandaise, served with potato gnocchi and charred spring onions.

247 Wine Reduction Spanish

Cedar-Smoked Wild King Salmon with Sauternes Beurre Blanc

Cedar-Smoked Wild King Salmon, Sauternes Beurre Blanc, Sweet Potato Purée & Caramelized Fennel, finished with Mint

Title: Cedar-Smoked Wild King Salmon with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/cedar-smoked-wild-king-salmon-sauternes-beurre-blanc
Meta: A spanish plate: cedar-smoked wild king salmon in sauternes beurre blanc, served with sweet potato purée and caramelized fennel.

248 Classic Sauce Refined Steakhouse

Sous-Vide Dry-Aged Ribeye with Café de Paris Butter

Sous-Vide Dry-Aged Ribeye, Café de Paris Butter, Saffron Risotto & Roasted Salsify, finished with Fennel Frond

Title: Sous-Vide Dry-Aged Ribeye with Café de Paris Butter | Chef Robert L. Gorman
URL: /menu/sous-vide-dry-aged-ribeye-caf-de-paris-butter
Meta: A refined steakhouse plate: sous-vide dry-aged ribeye in café de paris butter, served with saffron risotto and roasted salsify.

249 Wine Reduction New American

Confit Quail with Banyuls Reduction

Confit Quail, Banyuls Reduction, Pearl Barley & Roasted Romanesco, finished with Bay Leaf

Title: Confit Quail with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/confit-quail-banyuls-reduction
Meta: A new american plate: confit quail in banyuls reduction, served with pearl barley and roasted romanesco.

250 Classic Sauce Pacific Northwest

Slow-Braised Turbot with Sauce Diane

Slow-Braised Turbot, Sauce Diane, Fondant Potato & Roasted Baby Beets, finished with Lemon Thyme

Title: Slow-Braised Turbot with Sauce Diane | Chef Robert L. Gorman
URL: /menu/slow-braised-turbot-sauce-diane
Meta: A pacific northwest plate: slow-braised turbot in sauce diane, served with fondant potato and roasted baby beets.

Day 26

10 pages

251 Wine Reduction Coastal Italian

Pan-Seared Spanish Octopus with Port Wine Reduction

Pan-Seared Spanish Octopus, Port Wine Reduction, Truffle Mashed Potatoes & Roasted Delicata Squash, finished with Sorrel

Title: Pan-Seared Spanish Octopus with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-spanish-octopus-port-wine-reduction
Meta: A coastal italian plate: pan-seared spanish octopus in port wine reduction, served with truffle mashed potatoes and roasted delicata squash.

252 Classic Sauce Japanese-French Fusion

Grilled Berkshire Pork Tenderloin with Ponzu Beurre Blanc

Grilled Berkshire Pork Tenderloin, Ponzu Beurre Blanc, Polenta Cake & Braised Endive, finished with Bronze Fennel

Title: Grilled Berkshire Pork Tenderloin with Ponzu Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-berkshire-pork-tenderloin-ponzu-beurre-blanc
Meta: A japanese-french fusion plate: grilled berkshire pork tenderloin in ponzu beurre blanc, served with polenta cake and braised endive.

253 Wine Reduction Classical French

Charcoal-Grilled Maine Lobster with Marsala Reduction

Charcoal-Grilled Maine Lobster, Marsala Reduction, Parsnip Purée & Pea & Fava Succotash, finished with Tarragon

Title: Charcoal-Grilled Maine Lobster with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-maine-lobster-marsala-reduction
Meta: A classical french plate: charcoal-grilled maine lobster in marsala reduction, served with parsnip purée and pea & fava succotash.

254 Classic Sauce Pacific Rim

Olive-Oil-Poached Black Cod (Sablefish) with Salsa Verde

Olive-Oil-Poached Black Cod (Sablefish), Salsa Verde, Black Truffle Risotto & Crispy Brussels Sprouts, finished with Chervil

Title: Olive-Oil-Poached Black Cod (Sablefish) with Salsa Verde | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-black-cod-sablefish-salsa-verde
Meta: A pacific rim plate: olive-oil-poached black cod (sablefish) in salsa verde, served with black truffle risotto and crispy brussels sprouts.

255 Wine Reduction Provençal

Roasted Rack of Lamb with Amarone Reduction

Roasted Rack of Lamb, Amarone Reduction, Wild Rice Pilaf & Glazed Baby Turnips, finished with Thyme

Title: Roasted Rack of Lamb with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/roasted-rack-of-lamb-amarone-reduction
Meta: A provençal plate: roasted rack of lamb in amarone reduction, served with wild rice pilaf and glazed baby turnips.

256 Classic Sauce Mediterranean

Butter-Basted Guinea Fowl with Black Truffle Velouté

Butter-Basted Guinea Fowl, Black Truffle Velouté, Potato Pavé & Sautéed Rainbow Chard, finished with Rosemary

Title: Butter-Basted Guinea Fowl with Black Truffle Velouté | Chef Robert L. Gorman
URL: /menu/butter-basted-guinea-fowl-black-truffle-velout
Meta: A mediterranean plate: butter-basted guinea fowl in black truffle velouté, served with potato pavé and sautéed rainbow chard.

257 Wine Reduction New Nordic

Cedar-Smoked Monkfish with Bordeaux Reduction

Cedar-Smoked Monkfish, Bordeaux Reduction, Soft Polenta & Haricots Verts, finished with Sage

Title: Cedar-Smoked Monkfish with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-monkfish-bordeaux-reduction
Meta: A new nordic plate: cedar-smoked monkfish in bordeaux reduction, served with soft polenta and haricots verts.

258 Classic Sauce Modern French

Sous-Vide Wagyu Striploin with Sauce Vierge

Sous-Vide Wagyu Striploin, Sauce Vierge, Israeli Couscous & Blistered Shishito Peppers, finished with Chives

Title: Sous-Vide Wagyu Striploin with Sauce Vierge | Chef Robert L. Gorman
URL: /menu/sous-vide-wagyu-striploin-sauce-vierge
Meta: A modern french plate: sous-vide wagyu striploin in sauce vierge, served with israeli couscous and blistered shishito peppers.

259 Wine Reduction Spanish

Confit Venison Loin with Cabernet Demi-Glace

Confit Venison Loin, Cabernet Demi-Glace, Gratin Dauphinois & Baby Artichokes, finished with Basil

Title: Confit Venison Loin with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/confit-venison-loin-cabernet-demi-glace
Meta: A spanish plate: confit venison loin in cabernet demi-glace, served with gratin dauphinois and baby artichokes.

260 Classic Sauce Refined Steakhouse

Slow-Braised Diver Scallops with Bagna Càuda

Slow-Braised Diver Scallops, Bagna Càuda, Toasted Farro & Charred Broccolini, finished with Dill

Title: Slow-Braised Diver Scallops with Bagna Càuda | Chef Robert L. Gorman
URL: /menu/slow-braised-diver-scallops-bagna-c-uda
Meta: A refined steakhouse plate: slow-braised diver scallops in bagna càuda, served with toasted farro and charred broccolini.

Day 27

10 pages

261 Wine Reduction New American

Pan-Seared Seared Foie Gras with Syrah Reduction

Pan-Seared Seared Foie Gras, Syrah Reduction, Pomme Purée & Glazed Pearl Onions, finished with Marjoram

Title: Pan-Seared Seared Foie Gras with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-seared-foie-gras-syrah-reduction
Meta: A new american plate: pan-seared seared foie gras in syrah reduction, served with pomme purée and glazed pearl onions.

262 Classic Sauce Pacific Northwest

Grilled Duck Breast (Magret) with Gremolata

Grilled Duck Breast (Magret), Gremolata, Pommes Dauphine & Grilled Asparagus, finished with Lovage

Title: Grilled Duck Breast (Magret) with Gremolata | Chef Robert L. Gorman
URL: /menu/grilled-duck-breast-magret-gremolata
Meta: A pacific northwest plate: grilled duck breast (magret) in gremolata, served with pommes dauphine and grilled asparagus.

263 Wine Reduction Coastal Italian

Charcoal-Grilled Dover Sole with Oloroso Sherry Reduction

Charcoal-Grilled Dover Sole, Oloroso Sherry Reduction, Brown Butter Spätzle & Roasted Maitake, finished with Flat-Leaf Parsley

Title: Charcoal-Grilled Dover Sole with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-dover-sole-oloroso-sherry-reduction
Meta: A coastal italian plate: charcoal-grilled dover sole in oloroso sherry reduction, served with brown butter spätzle and roasted maitake.

264 Classic Sauce Japanese-French Fusion

Olive-Oil-Poached Bluefin Tuna with Béarnaise

Olive-Oil-Poached Bluefin Tuna, Béarnaise, Celeriac Purée & Charred Leeks, finished with Oregano

Title: Olive-Oil-Poached Bluefin Tuna with Béarnaise | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-bluefin-tuna-b-arnaise
Meta: A japanese-french fusion plate: olive-oil-poached bluefin tuna in béarnaise, served with celeriac purée and charred leeks.

265 Wine Reduction Classical French

Roasted Wagyu Beef Tenderloin with Pinot Noir Reduction

Roasted Wagyu Beef Tenderloin, Pinot Noir Reduction, Cauliflower Purée & Heirloom Carrots, finished with Mint

Title: Roasted Wagyu Beef Tenderloin with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/roasted-wagyu-beef-tenderloin-pinot-noir-reduction
Meta: A classical french plate: roasted wagyu beef tenderloin in pinot noir reduction, served with cauliflower purée and heirloom carrots.

266 Classic Sauce Pacific Rim

Butter-Basted Squab with Sauce Gribiche

Butter-Basted Squab, Sauce Gribiche, Potato Gnocchi & Confit Cherry Tomatoes, finished with Fennel Frond

Title: Butter-Basted Squab with Sauce Gribiche | Chef Robert L. Gorman
URL: /menu/butter-basted-squab-sauce-gribiche
Meta: A pacific rim plate: butter-basted squab in sauce gribiche, served with potato gnocchi and confit cherry tomatoes.

267 Wine Reduction Provençal

Cedar-Smoked Atlantic Halibut with Burgundy Reduction

Cedar-Smoked Atlantic Halibut, Burgundy Reduction, Sweet Potato Purée & Sautéed Wild Mushrooms, finished with Bay Leaf

Title: Cedar-Smoked Atlantic Halibut with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-atlantic-halibut-burgundy-reduction
Meta: A provençal plate: cedar-smoked atlantic halibut in burgundy reduction, served with sweet potato purée and sautéed wild mushrooms.

268 Classic Sauce Mediterranean

Sous-Vide Veal Sweetbreads with Sauce au Poivre

Sous-Vide Veal Sweetbreads, Sauce au Poivre, Saffron Risotto & Charred Spring Onions, finished with Lemon Thyme

Title: Sous-Vide Veal Sweetbreads with Sauce au Poivre | Chef Robert L. Gorman
URL: /menu/sous-vide-veal-sweetbreads-sauce-au-poivre
Meta: A mediterranean plate: sous-vide veal sweetbreads in sauce au poivre, served with saffron risotto and charred spring onions.

269 Wine Reduction New Nordic

Confit Veal Chop with Vin Jaune Reduction

Confit Veal Chop, Vin Jaune Reduction, Pearl Barley & Caramelized Fennel, finished with Sorrel

Title: Confit Veal Chop with Vin Jaune Reduction | Chef Robert L. Gorman
URL: /menu/confit-veal-chop-vin-jaune-reduction
Meta: A new nordic plate: confit veal chop in vin jaune reduction, served with pearl barley and caramelized fennel.

270 Classic Sauce Modern French

Slow-Braised Chilean Sea Bass with Charmoula

Slow-Braised Chilean Sea Bass, Charmoula, Fondant Potato & Roasted Salsify, finished with Bronze Fennel

Title: Slow-Braised Chilean Sea Bass with Charmoula | Chef Robert L. Gorman
URL: /menu/slow-braised-chilean-sea-bass-charmoula
Meta: A modern french plate: slow-braised chilean sea bass in charmoula, served with fondant potato and roasted salsify.

Day 28

10 pages

271 Wine Reduction Spanish

Pan-Seared Wild King Salmon with Barolo Reduction

Pan-Seared Wild King Salmon, Barolo Reduction, Truffle Mashed Potatoes & Roasted Romanesco, finished with Tarragon

Title: Pan-Seared Wild King Salmon with Barolo Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-wild-king-salmon-barolo-reduction
Meta: A spanish plate: pan-seared wild king salmon in barolo reduction, served with truffle mashed potatoes and roasted romanesco.

272 Classic Sauce Refined Steakhouse

Grilled Dry-Aged Ribeye with Romesco

Grilled Dry-Aged Ribeye, Romesco, Polenta Cake & Roasted Baby Beets, finished with Chervil

Title: Grilled Dry-Aged Ribeye with Romesco | Chef Robert L. Gorman
URL: /menu/grilled-dry-aged-ribeye-romesco
Meta: A refined steakhouse plate: grilled dry-aged ribeye in romesco, served with polenta cake and roasted baby beets.

273 Wine Reduction New American

Charcoal-Grilled Quail with Champagne Reduction

Charcoal-Grilled Quail, Champagne Reduction, Parsnip Purée & Roasted Delicata Squash, finished with Thyme

Title: Charcoal-Grilled Quail with Champagne Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-quail-champagne-reduction
Meta: A new american plate: charcoal-grilled quail in champagne reduction, served with parsnip purée and roasted delicata squash.

274 Classic Sauce Pacific Northwest

Olive-Oil-Poached Turbot with White Miso Glaze

Olive-Oil-Poached Turbot, White Miso Glaze, Black Truffle Risotto & Braised Endive, finished with Rosemary

Title: Olive-Oil-Poached Turbot with White Miso Glaze | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-turbot-white-miso-glaze
Meta: A pacific northwest plate: olive-oil-poached turbot in white miso glaze, served with black truffle risotto and braised endive.

275 Wine Reduction Coastal Italian

Roasted Spanish Octopus with Red Wine & Shallot Reduction

Roasted Spanish Octopus, Red Wine & Shallot Reduction, Wild Rice Pilaf & Pea & Fava Succotash, finished with Sage

Title: Roasted Spanish Octopus with Red Wine & Shallot Reduction | Chef Robert L. Gorman
URL: /menu/roasted-spanish-octopus-red-wine-and-shallot-reduction
Meta: A coastal italian plate: roasted spanish octopus in red wine & shallot reduction, served with wild rice pilaf and pea & fava succotash.

276 Classic Sauce Japanese-French Fusion

Butter-Basted Berkshire Pork Tenderloin with Chimichurri

Butter-Basted Berkshire Pork Tenderloin, Chimichurri, Potato Pavé & Crispy Brussels Sprouts, finished with Chives

Title: Butter-Basted Berkshire Pork Tenderloin with Chimichurri | Chef Robert L. Gorman
URL: /menu/butter-basted-berkshire-pork-tenderloin-chimichurri
Meta: A japanese-french fusion plate: butter-basted berkshire pork tenderloin in chimichurri, served with potato pavé and crispy brussels sprouts.

277 Wine Reduction Classical French

Cedar-Smoked Maine Lobster with Madeira Reduction

Cedar-Smoked Maine Lobster, Madeira Reduction, Soft Polenta & Glazed Baby Turnips, finished with Basil

Title: Cedar-Smoked Maine Lobster with Madeira Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-maine-lobster-madeira-reduction
Meta: A classical french plate: cedar-smoked maine lobster in madeira reduction, served with soft polenta and glazed baby turnips.

278 Classic Sauce Pacific Rim

Sous-Vide Black Cod (Sablefish) with Saffron Aïoli

Sous-Vide Black Cod (Sablefish), Saffron Aïoli, Israeli Couscous & Sautéed Rainbow Chard, finished with Dill

Title: Sous-Vide Black Cod (Sablefish) with Saffron Aïoli | Chef Robert L. Gorman
URL: /menu/sous-vide-black-cod-sablefish-saffron-a-oli
Meta: A pacific rim plate: sous-vide black cod (sablefish) in saffron aïoli, served with israeli couscous and sautéed rainbow chard.

279 Wine Reduction Provençal

Confit Rack of Lamb with Sauternes Beurre Blanc

Confit Rack of Lamb, Sauternes Beurre Blanc, Gratin Dauphinois & Haricots Verts, finished with Marjoram

Title: Confit Rack of Lamb with Sauternes Beurre Blanc | Chef Robert L. Gorman
URL: /menu/confit-rack-of-lamb-sauternes-beurre-blanc
Meta: A provençal plate: confit rack of lamb in sauternes beurre blanc, served with gratin dauphinois and haricots verts.

280 Classic Sauce Mediterranean

Slow-Braised Guinea Fowl with Beurre Noisette

Slow-Braised Guinea Fowl, Beurre Noisette, Toasted Farro & Blistered Shishito Peppers, finished with Lovage

Title: Slow-Braised Guinea Fowl with Beurre Noisette | Chef Robert L. Gorman
URL: /menu/slow-braised-guinea-fowl-beurre-noisette
Meta: A mediterranean plate: slow-braised guinea fowl in beurre noisette, served with toasted farro and blistered shishito peppers.

Day 29

10 pages

281 Wine Reduction New Nordic

Pan-Seared Monkfish with Banyuls Reduction

Pan-Seared Monkfish, Banyuls Reduction, Pomme Purée & Baby Artichokes, finished with Flat-Leaf Parsley

Title: Pan-Seared Monkfish with Banyuls Reduction | Chef Robert L. Gorman
URL: /menu/pan-seared-monkfish-banyuls-reduction
Meta: A new nordic plate: pan-seared monkfish in banyuls reduction, served with pomme purée and baby artichokes.

282 Classic Sauce Modern French

Grilled Wagyu Striploin with Beurre Blanc

Grilled Wagyu Striploin, Beurre Blanc, Pommes Dauphine & Charred Broccolini, finished with Oregano

Title: Grilled Wagyu Striploin with Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-wagyu-striploin-beurre-blanc
Meta: A modern french plate: grilled wagyu striploin in beurre blanc, served with pommes dauphine and charred broccolini.

283 Wine Reduction Spanish

Charcoal-Grilled Venison Loin with Port Wine Reduction

Charcoal-Grilled Venison Loin, Port Wine Reduction, Brown Butter Spätzle & Glazed Pearl Onions, finished with Mint

Title: Charcoal-Grilled Venison Loin with Port Wine Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-venison-loin-port-wine-reduction
Meta: A spanish plate: charcoal-grilled venison loin in port wine reduction, served with brown butter spätzle and glazed pearl onions.

284 Classic Sauce Refined Steakhouse

Olive-Oil-Poached Diver Scallops with Black Garlic Aïoli

Olive-Oil-Poached Diver Scallops, Black Garlic Aïoli, Celeriac Purée & Grilled Asparagus, finished with Fennel Frond

Title: Olive-Oil-Poached Diver Scallops with Black Garlic Aïoli | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-diver-scallops-black-garlic-a-oli
Meta: A refined steakhouse plate: olive-oil-poached diver scallops in black garlic aïoli, served with celeriac purée and grilled asparagus.

285 Wine Reduction New American

Roasted Seared Foie Gras with Marsala Reduction

Roasted Seared Foie Gras, Marsala Reduction, Cauliflower Purée & Roasted Maitake, finished with Bay Leaf

Title: Roasted Seared Foie Gras with Marsala Reduction | Chef Robert L. Gorman
URL: /menu/roasted-seared-foie-gras-marsala-reduction
Meta: A new american plate: roasted seared foie gras in marsala reduction, served with cauliflower purée and roasted maitake.

286 Classic Sauce Pacific Northwest

Butter-Basted Duck Breast (Magret) with Hollandaise

Butter-Basted Duck Breast (Magret), Hollandaise, Potato Gnocchi & Charred Leeks, finished with Lemon Thyme

Title: Butter-Basted Duck Breast (Magret) with Hollandaise | Chef Robert L. Gorman
URL: /menu/butter-basted-duck-breast-magret-hollandaise
Meta: A pacific northwest plate: butter-basted duck breast (magret) in hollandaise, served with potato gnocchi and charred leeks.

287 Wine Reduction Coastal Italian

Cedar-Smoked Dover Sole with Amarone Reduction

Cedar-Smoked Dover Sole, Amarone Reduction, Sweet Potato Purée & Heirloom Carrots, finished with Sorrel

Title: Cedar-Smoked Dover Sole with Amarone Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-dover-sole-amarone-reduction
Meta: A coastal italian plate: cedar-smoked dover sole in amarone reduction, served with sweet potato purée and heirloom carrots.

288 Classic Sauce Japanese-French Fusion

Sous-Vide Bluefin Tuna with Café de Paris Butter

Sous-Vide Bluefin Tuna, Café de Paris Butter, Saffron Risotto & Confit Cherry Tomatoes, finished with Bronze Fennel

Title: Sous-Vide Bluefin Tuna with Café de Paris Butter | Chef Robert L. Gorman
URL: /menu/sous-vide-bluefin-tuna-caf-de-paris-butter
Meta: A japanese-french fusion plate: sous-vide bluefin tuna in café de paris butter, served with saffron risotto and confit cherry tomatoes.

289 Wine Reduction Classical French

Confit Wagyu Beef Tenderloin with Bordeaux Reduction

Confit Wagyu Beef Tenderloin, Bordeaux Reduction, Pearl Barley & Sautéed Wild Mushrooms, finished with Tarragon

Title: Confit Wagyu Beef Tenderloin with Bordeaux Reduction | Chef Robert L. Gorman
URL: /menu/confit-wagyu-beef-tenderloin-bordeaux-reduction
Meta: A classical french plate: confit wagyu beef tenderloin in bordeaux reduction, served with pearl barley and sautéed wild mushrooms.

290 Classic Sauce Pacific Rim

Slow-Braised Squab with Sauce Diane

Slow-Braised Squab, Sauce Diane, Fondant Potato & Charred Spring Onions, finished with Chervil

Title: Slow-Braised Squab with Sauce Diane | Chef Robert L. Gorman
URL: /menu/slow-braised-squab-sauce-diane
Meta: A pacific rim plate: slow-braised squab in sauce diane, served with fondant potato and charred spring onions.

Day 30

10 pages

291 Wine Reduction Provençal

Pan-Seared Atlantic Halibut with Cabernet Demi-Glace

Pan-Seared Atlantic Halibut, Cabernet Demi-Glace, Truffle Mashed Potatoes & Caramelized Fennel, finished with Thyme

Title: Pan-Seared Atlantic Halibut with Cabernet Demi-Glace | Chef Robert L. Gorman
URL: /menu/pan-seared-atlantic-halibut-cabernet-demi-glace
Meta: A provençal plate: pan-seared atlantic halibut in cabernet demi-glace, served with truffle mashed potatoes and caramelized fennel.

292 Classic Sauce Mediterranean

Grilled Veal Sweetbreads with Ponzu Beurre Blanc

Grilled Veal Sweetbreads, Ponzu Beurre Blanc, Polenta Cake & Roasted Salsify, finished with Rosemary

Title: Grilled Veal Sweetbreads with Ponzu Beurre Blanc | Chef Robert L. Gorman
URL: /menu/grilled-veal-sweetbreads-ponzu-beurre-blanc
Meta: A mediterranean plate: grilled veal sweetbreads in ponzu beurre blanc, served with polenta cake and roasted salsify.

293 Wine Reduction New Nordic

Charcoal-Grilled Veal Chop with Syrah Reduction

Charcoal-Grilled Veal Chop, Syrah Reduction, Parsnip Purée & Roasted Romanesco, finished with Sage

Title: Charcoal-Grilled Veal Chop with Syrah Reduction | Chef Robert L. Gorman
URL: /menu/charcoal-grilled-veal-chop-syrah-reduction
Meta: A new nordic plate: charcoal-grilled veal chop in syrah reduction, served with parsnip purée and roasted romanesco.

294 Classic Sauce Modern French

Olive-Oil-Poached Chilean Sea Bass with Salsa Verde

Olive-Oil-Poached Chilean Sea Bass, Salsa Verde, Black Truffle Risotto & Roasted Baby Beets, finished with Chives

Title: Olive-Oil-Poached Chilean Sea Bass with Salsa Verde | Chef Robert L. Gorman
URL: /menu/olive-oil-poached-chilean-sea-bass-salsa-verde
Meta: A modern french plate: olive-oil-poached chilean sea bass in salsa verde, served with black truffle risotto and roasted baby beets.

295 Wine Reduction Spanish

Roasted Wild King Salmon with Oloroso Sherry Reduction

Roasted Wild King Salmon, Oloroso Sherry Reduction, Wild Rice Pilaf & Roasted Delicata Squash, finished with Basil

Title: Roasted Wild King Salmon with Oloroso Sherry Reduction | Chef Robert L. Gorman
URL: /menu/roasted-wild-king-salmon-oloroso-sherry-reduction
Meta: A spanish plate: roasted wild king salmon in oloroso sherry reduction, served with wild rice pilaf and roasted delicata squash.

296 Classic Sauce Refined Steakhouse

Butter-Basted Dry-Aged Ribeye with Black Truffle Velouté

Butter-Basted Dry-Aged Ribeye, Black Truffle Velouté, Potato Pavé & Braised Endive, finished with Dill

Title: Butter-Basted Dry-Aged Ribeye with Black Truffle Velouté | Chef Robert L. Gorman
URL: /menu/butter-basted-dry-aged-ribeye-black-truffle-velout
Meta: A refined steakhouse plate: butter-basted dry-aged ribeye in black truffle velouté, served with potato pavé and braised endive.

297 Wine Reduction New American

Cedar-Smoked Quail with Pinot Noir Reduction

Cedar-Smoked Quail, Pinot Noir Reduction, Soft Polenta & Pea & Fava Succotash, finished with Marjoram

Title: Cedar-Smoked Quail with Pinot Noir Reduction | Chef Robert L. Gorman
URL: /menu/cedar-smoked-quail-pinot-noir-reduction
Meta: A new american plate: cedar-smoked quail in pinot noir reduction, served with soft polenta and pea & fava succotash.

298 Classic Sauce Pacific Northwest

Sous-Vide Turbot with Sauce Vierge

Sous-Vide Turbot, Sauce Vierge, Israeli Couscous & Crispy Brussels Sprouts, finished with Lovage

Title: Sous-Vide Turbot with Sauce Vierge | Chef Robert L. Gorman
URL: /menu/sous-vide-turbot-sauce-vierge
Meta: A pacific northwest plate: sous-vide turbot in sauce vierge, served with israeli couscous and crispy brussels sprouts.

299 Wine Reduction Coastal Italian

Confit Spanish Octopus with Burgundy Reduction

Confit Spanish Octopus, Burgundy Reduction, Gratin Dauphinois & Glazed Baby Turnips, finished with Flat-Leaf Parsley

Title: Confit Spanish Octopus with Burgundy Reduction | Chef Robert L. Gorman
URL: /menu/confit-spanish-octopus-burgundy-reduction
Meta: A coastal italian plate: confit spanish octopus in burgundy reduction, served with gratin dauphinois and glazed baby turnips.

300 Classic Sauce Japanese-French Fusion

Slow-Braised Berkshire Pork Tenderloin with Bagna Càuda

Slow-Braised Berkshire Pork Tenderloin, Bagna Càuda, Toasted Farro & Sautéed Rainbow Chard, finished with Oregano

Title: Slow-Braised Berkshire Pork Tenderloin with Bagna Càuda | Chef Robert L. Gorman
URL: /menu/slow-braised-berkshire-pork-tenderloin-bagna-c-uda
Meta: A japanese-french fusion plate: slow-braised berkshire pork tenderloin in bagna càuda, served with toasted farro and sautéed rainbow chard.