“Vitello Tonnato” Seared Ahi Tuna with Capers, Citrus, Fried Sourdough and Mustard Greens

OR

Roasted Butternut Squash Soup with Pomegranate, Saba and Sage Crème Friache

Roasted Colorado Lamb Chops with Stracchino Risotto and Salsa Verde

OR

Pan Seared Atlantic Salmon with Braised Beluga Lentils, Charred Cippolini Onions and Honey Poached Cranberries

OR

Grilled Texas Bobwhite Quail with “Creamed” Dandelion Greens, Crispy Shallots and Chianti “Beurre Rouge”

Chef Audrey’s Hazelnut “Christmas Canoli”