Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce
New Mexican Style Soft Tacos with Hacked Chicken and Salsa Verde
Pan-Fried Rainbow Trout with Pecans, Brown Butter and Swiss Chard with Serrano Chile Vinegar
Marinated Tuna Steaks with Ancho Chile Red Wine Sauce and Spinach-Tomatillo Rice Cake.
Molasses-Glazed Pork with Black Pepper Dumplings
Warm Crab and Potato Salad
Cumin-Crusted Chicken with Cotija and Mango Garlic Sauce with Green Onion Pesto Mashed Potatoes
San Antonio-Style Goat Cheese Enchiladas
Caraway and Fennel-Crusted Loin of Lamb with Mustard Sauce; Braised Napa Cabbage with Red Wine Vinegar; Mint Yukon Gold Mashed Potatoes with Green Garlic Butter.
Lobster and Green Chile Bisque; Toasted Corn Relish.
Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing
Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette
Roasted Oysters in Beer with Homemade Hot Sauce Crisp Fried Oysters and Red Chile Vinegar Black Pepper Dipping Sauce.
New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter
Nanny Flay's Sauerbraten with Braised Cabbage and Noodles
Lamb Shanks with Sweet Potato Risotto and Serrano Vinegar Sauce
Gulf Shrimp with Peanuts and Green Chile Slices with Dirty Rice
Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese White Chicory and Wild Mushroom Vinaigrette
Crispy Salmon with Green Herb Caper Sauce and Asparagus Cheese Puffs
Short Rib Ragu with Pappardelle and Pecorino Romano
Cast Iron Skillet Curry Fried Chicken with Mango Yogurt and Red Chile Asparagus
Pan Roasted Venison with a Tangerine and Roasted Jalapeno Sauce and Sweet Onion-Sage Gratin
Spicy Shrimp and Green Chile Goat Cheese Salad
Sauteed Chilean Bass with Potato Parsnip Brandade with Piquillo Pepper Saffron Sauce
Braised Lamb Chops En Cazuela with Potato-Artichoke Gratin and Red Wine Reduction.
Tuna Crusted with Ancho Chilis and Tangerine-Green Onion Relish; Melted Leeks with Red Wine-Pomegranate Reduction.
Roasted Guinea Hen with Lemon-Thyme Pan Sauce and Brussels Sprouts with Serrano Ham
Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Herb New Potatoes
Pan Roasted Cod With Linguica-Chickpea Broth
Egg and Aged Sirloin Tortilla with Grilled Onions, Roasted Pepper and Avocado Relish and Mesa Grill's Bloody Mary's
Pan-Roasted Black Sea Bass with Cauliflower-Almond Sauce and White Truffle Butter.
Pork Tenderloin Wrapped with Bacon and Lemon-Glazed Sweet Potatoes.
Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread
BBQ Marlin with Spicy Yellow Rice, Red Beans and Avocado Puree
Pan-Seared Duck with Red Chile Pear Sauce; Bourbon-Brown Sugar Asian Relish and Potato Blue Cheese Cakes.
Grilled Steak With Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce.
Fire Roasted Swordfish Steak with Pineapple Mustard Glaze; Chimichurri with Grilled Pineapple and Pickled Green Chili Salsa.
Skate Wings with Brown Butter; Preserved Lemon and Almond Sauce with Wilted Red Swiss Chard and Raisins.
Chocolate Silk Napoleon W/Vanilla Anglaise & Caramel Dipped Pecans
White Chocolate Coconut Cake with Macerated Mixed Berries.