By Ingredient Menus:

Rabbit:

Mustard Crusted Rabbit oin in potatoes Boulangere, Warm German Potatoe salad

Confit of Rabbit Forequarter in Celery Root Puree, Braised Leeks, Red Wine Vinegar Reduction Sauce

Slow Braised Rabbit Hindquarter w/ Mushrooms & Creme, Roast Garlic and Potatoe Mash, Baby Vegetables

Rabbit Quenelle, Rabbit Stock Reduction, Brunoise Vegetables

Rabbit Ragout & Papdaradelle & Red Wine, Mushrooms & mascarpone

Grilled Butterfiled Hindquarters w/ Beets & potatoe Gratin, Goatcheese-Horseradish Jus

Rabbit Ravioli w/ Sliced Procuitto de Parma & Foie Gras Foam

Foie Gras Raviloli w/ rabbit Ragout, Dried Cherry Vinegar Sauce

Rabbit Roulade w/ Procuitto, Fontina, Roasted Peppers, Green Peppercorn Sauce

Rabbit Terrine w/ Pistachio, Raisins & Warm Three Mushroom Salad, Rabbit Reduction Gelee

 

Mushrooms:

First Season Morels, Goat Cheese & Herb Stuffing, White Asparagus Coulis, Pistatio Gremolata

Wild Mushroom Risotto w/ Duck Confit, Asparagus, Tomatoes, Jus Natural

Portabello Napoleon w/S?, Farm Cheese, Tomatoes, Duxelle, Crispy Gnocchi, Mushroom Coulis

Foie Gras & Portabello "Lasagna" , Back Yard Apricots, Truffel Bechemel & Foie Gras Foam

Purple Potatoe Gnocchi w/ Chantarelle Mushrooms, Panchetta, Creme & Parmesan

Smoked Corn & Mushroom Chowder

*First Place Winner Santa Fe Souper Bowl*

Truffle Pumpkin B?, Duxelle Crostini, Creme Fraiche

*Second Place Winner Santa e Souper Bowl*

Raw Cope Salad, Summer Onions, Julienne Procuitto, Lemon Juice, First Press olive Oil & Squash Blossom Chiffonade

Odd Cuts / Offal:

Calves Brains & Bilinis, Sauce Piquante

Kidneys w/ Mustard Sauce, Pommes Soufle

Sweet Breads Vol Au Vent, Mushroom & Wine Reduction

Sauteed Livers w/ Shallots & Vinegar

Calves Tounge w/ Beets, Potatoes & Horseradish Vinegar

Goats Head Soup Criolla

Zambone, Stuffed Sliced Pig Shank

Crispy Pressed Pork Belly w/ Lentils

Tripe Provencal

Braised F? Tripe Salsa Verde

Pig Trotter Gallette w/ Curry & Cumin

Giblets Confit Salad w/ Pearl Onions & Vinegar

Slow Roast Stuffed Breats of Veal

Oxtail Ragu w/ Cabbage & Mustard