Great Wolf Lodge – Chile-Coffee Rubbed Lamb with roasted carrots, puréed potatoes and mint gastrique
Author: Flavor & The Menu Staff
Ron’s Steakhouse’s Filet Mignon au Poivre – beef medallions, cracked green peppercorns, sauce of heavy cream, shallots, Dijon mustard and cognac.
Hen Quarter’s Watermelon Salad – compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.
Le Petit Paris’s flambeéd black truffle pasta – black truffle pasta flambéd in cognac in a parmesan cheese wheel, topped with fresh truffles.
Slipsteam’s hearty, comforting Yukatan Stew – pork, sweet potatoes, and rutabaga with roasted onions, garlic and tomatoes.