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tipatat: Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
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tipatat: Seared Sonoma Foie Gras with Caramelized Red Onions and Cherries
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tipatat: Roast Maine Lobster with Potato Puree, Chanterelle Mushrooms, Corn and Tarragong
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tipatat: Pan Seared Tuna with Piperade, Artichokes, White Anchovies and Caper Berries
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tipatat: Mushroom Dusted Sea Scallops with English Pea PurÈe, Shimeji Mushrooms and Meyer Lemon
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tipatat: Seared Filet of Beef with Cumin Potatoes, Swiss Chard, Tomato-Corn Relish and Basil Butter
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tipatat: Quail Stuffed with Foie Gras, Mushrooms and Quinoa, Fregola and Black Olive-Pine Nut Gremolata
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tipatat: Roasted Loin of Bison with King Trumpet Mushrooms, Glazed Cipollini Onions and Herb Sptzle
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tipatat: Herb Crusted Loin of Lamb with Tian of Vegetables and Polenta
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tipatat: Chocolate-Caramel Mousse Cake with Spiced Hot Chocolate and Caramel Corn
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tipatat: Baked Chocolate SoufflÈ with Two Sauces
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