Quiche with Morels and Sage Sausage
An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.
Espagnole
One of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.
Port Sauce with Truffles
A bottle of red port reduced with shallots, mounted with butter and finished with carpaccio truffles. Made for steak or pork chops.