February 2016

Squab Pâté En Croûte with Maple-Soaked Black Trumpet Mushrooms

Maple-caramel poached pears with rosemary and citrus marmalade

Celeryroot velouté with truffles and first run maple syrup

Eggs in a rice and maple flake shell with sweet and sour seasonal vegetables

Pork Stew with Maple and Cider

Pan-fried trout fillet with sautéed green and white asparagus in maple syrup

Mackerel à la Batelière with Maple and Smoked Château Potatoes

Drunken lobster, trapper style

Maple for the masses