Main Dish – Treeborn

Trombley’s Foie Gras and Poached Maine Lobster with White Truffle-Chestnut Cream Sauce

Meat: 2 3-ounce poached lobster medallions 2 2-ounce foie gras medallions 2 oz whole unsalted butter To taste salt and pepper Sauce: 1/2 cup heavy whipping cream 2 ounces veal demi 2 ounces pinot grigio 1 tablespoon sliced white truffle...

Suh’s Roasted Pheasant with Lingonberries and Chestnut Sauce

8 chestnuts 1/2 a roasted pheasant 1/2 cup chicken stock 2 tablespoons lingonberries 1/4 cup heavy whipping cream 1 teaspoon butter 1 teaspoon brandy 2 tablespoons demi-glaze sauce parsley, salt, and pepper to taste Roast chestnuts until soft, peel and...

Suh’s Half Roasted Pheasant with Chestnuts

2 pounds whole pheasant 4 slices bacon 2 ounces oil 6 to 7 ounces peeled, roasted chestnuts 1/2 cup sauce espagnole or pheasant stock 1 tsp finely chopped shallots 1/2 cup dry white wine 2 ounces heavy cream 1/2 teaspoon...

Suh’s Fresh Walleye with Chestnuts and Shitake Mushrooms

10 ounces walleye fillets, deboned 1 ounce flour 2 ounces butter 1 ounce canola oil 3 ounces peeled, roasted chestnuts 1 ounce shitake mushrooms 1 ounce white wine 1/2 teaspoon minced shallots salt, pepper, chopped fresh parsley and fresh thyme...

Schmidt’s Rack of Lamb with Caramelized Pears and Chestnuts

2 racks of lamb, about 8–9 bones each, trimmed of the fat covering and the bones “Frenched” or timed to the meat loin sea salt freshly ground black pepper extra virgin olive oil 2 tablespoons chopped fresh rosemary 2 cups...

Trombley’s Foie Gras and Poached Maine Lobster with White Truffle-Chestnut Cream Sauce

Suh’s Roasted Pheasant with Lingonberries and Chestnut Sauce

Suh’s Half Roasted Pheasant with Chestnuts

Suh’s Fresh Walleye with Chestnuts and Shitake Mushrooms

Schmidt’s Rack of Lamb with Caramelized Pears and Chestnuts

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