Duet of Poached Maine Lobster and Seared Alaskan Salmon with sautéed spinach, blood orange beurre blanc, chive oil and baby beet brunoise
Duet of Poached Maine Lobster and Seared Alaskan Salmon with sautéed spinach, blood orange beurre blanc, chive oil and baby beet brunoise
Submitted by Mark Bruning, Executive Chef, San Diego CC, Chula Vista, Calif.

CRAB CAKES

CORN MACQUE CHOUX
CORN MACQUE CHOUX
SUBMITTED BY PATRICK HARTNETT, EXECUTIVE CHEF; BISHOP’S LODGE RANCH RESORT & SPA; SANTA FE, NM

FENNEL-CRUSTED NEW MEXICO RACK OF LAMB

HARISSA DEMI
HARISSA DEMI
SUBMITTED BY PATRICK HARTNETT, EXECUTIVE CHEF; BISHOP’S LODGE RANCH RESORT & SPA; SANTA FE, NM

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