Roasted Sole with Brown Butter, Cherry Tomatoes, and Poached Oysters

Potato, Leek, and Fennel Gratin

Spice-Rubbed Leg of Lamb with Lavender, Herbs de Provence, Red Wine, and Boozy Mint Jelly

Shiitake Consommé

Winter Squash Risotto with Shiitake Mushrooms

Cheesy Popovers

Shortcakes with New England Fruit Compote and Mascarpone Cream

Roasted Duck Breast with Raisin-Poppyseed Sauce and Pan-Seared Vegetables

Farro Pappardelle with Rabbit Ragu, Figs, Prosciutto, and Mushrooms

Homemade Farro Pappardelle

Maine Mahogany Clams with Beer, Fermented Black Beans, and Cilantro

Chilled Lobster Salad with Tarragon Vinaigrette and Marinated Red Onions

Bailey’s Island Blueberry Tart

Grilled Thai-style Lobsters

Braised Spiced Goat

Scallion Pancakes