Roasted Beet Salad
Leek Vinaigrette
Chatham Halibut
Slow-Roasted Venison
Crème Brulée


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Chatham Halibut (serves 4)

Ingredients:
4 6-oz pieces Halibut
2 c assorted wild mushrooms
1 c caramelized turnips
1 c confit carrots
1 shallot, peeled and quartered
blended oil
salt and pepper
2 Tbsp chopped thyme
juice of one lemon

Truffle vinaigrette
Carrot reduction


Procedure:
In a large saute pan over med heat, with oil to coat bottom plus 1 Tbsp butter, sear mushrooms (chanterelle, black trumpet and oyster are best) 2 min; add turnips, carrots, a pinch thyme and 1 Tbsp lemon juice. In another saute pan over med heat with 2 Tbsp oil, place s+p-seasoned halibut top-side down until edges are golden. Flip, add 2 Tbsp butter and 1 Tbsp chopped thyme. Baste 1 minute. Add 1 Tbsp lemon juice and remove from pan.

Place mushrooms in the middle of plate, halibut on top. Ring with vinaigrette and reduction.