| Recipe |
Chef |
Restaurant |
| Cog au Vin |
Scarduzio, Chris |
Table 31 |
| Lemongrass Scented Mussels |
Scarduzio, Chris |
Table 31 |
| Potato Crusted Halibut Tomato Confit, Herb Baby Greens Salad with Ginger Lime Dressing |
Scarduzio, Chris |
Table 31 |
| Braised Lamb Shanks with Fregola Sarda |
Scarduzio, Chris |
Table 31 |
| Sauteed Turbot over Orecchiette Pasta Provencale |
Scarduzio, Chris |
Table 31 |
| Baby Pheasant with Fragola Sarda |
Scarduzio, Chris |
Table 31 |
| Shrimp Spring Roll with Mango Salad |
Scarduzio, Chris |
Table 31 |
| Crispy Black Bass |
Scarduzio, Chris |
Table 31 |
| Crispy Bronzino with Beluga Lentils, Braised Endive and Merlot Sauce |
Scarduzio, Chris |
Table 31 |
| Squab Dumpling with Black Truffles |
Scarduzio, Chris |
Table 31 |
| St. Peter's Fish with Lobster Basil |
Scarduzio, Chris |
Table 31 |
| Braised Osso Bucco with Black Truffle Risotto |
Scarduzio, Chris |
Table 31 |
| Rack of Lamb |
Scarduzio, Chris |
Table 31 |
| Five-Star Elegance |
Scarduzio, Chris |
Barber Foods |
| Scallops with Lobster Shrimp Ravioli |
Scarduzio, Chris |
Table 31 |
| Veal Chop milanese |
Scarduzio, Chris |
Table 31 |
| Wild Striped Bass |
Scarduzio, Chris |
Table 31 |
| Steak Beurmaniere |
Scarduzio, Chris |
Table 31 |
| Prime Aged NY Strip Steak Pizziola with Tuscan Potatoes & Côtes du Rhône Wine |
Scarduzio, Chris |
Table 31 |
