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


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Truffle vinaigrette

Ingredients:
3 Tbsp reduced balsamic vinegar
1 shallot, minced
1 tsp chopped thyme
10 Tbsp truffle oil
salt, pepper and chives


Procedure:
Combine all ingredients well, but leave 'broken' (i.e., do not emulsify).
Carrot reduction

Ingredients:
1 C carrot juice
1 tsp curry
salt and sugar


 

Procedure:
Combine all ingredients in a pot and reduce over medium heat until syrupy.

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