Chef Robert
Dinner Menu Variations • Weekly Meal Prep • Westport, Connecticut
Beef & Veal Selections
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Filet Mignon with Parsley, Shallot Bordelaise and Pappardelle
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Braised Short Rib with Thyme, Bay Leaf and Bordeaux Reduction, Linguine
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Beef Bourguignon with Thyme, Bay Leaf and Red Burgundy, Buttered Noodles
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Short Rib Ragù with Rosemary, Thyme, Pappardelle, Parmesan and Sautéed Broccolini
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Braised Beef Cheeks with Thyme, Bay Leaf, Burgundy Reduction and Celery Root Purée
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Wagyu Flat Iron with Thyme Truffle Butter, Bordeaux Reduction and Pommes Purée
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Slow-Braised Brisket with Thyme, Bay Leaf, Bordeaux Onion Gravy and Roasted Carrots
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Hanger Steak with Thyme-Shallot Compound Butter, Bordeaux Reduction and Pommes Fondantes
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Oxtail Ragù with Rosemary, Thyme, Fresh Tagliatelle, Gremolata and Burgundy Reduction
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Prime Rib Medallions with Thyme, Horseradish Cream, Bordeaux Reduction and Yorkshire Pudding
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Bavette Steak with Tarragon-Parsley Café de Paris Butter, Bordeaux Reduction and Crispy Pommes
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Veal Scallopine with Parsley, Chives, Chablis Lemon-Caper Butter and Risotto Bianco
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Braised Veal Osso Buco with Rosemary, Saffron Risotto Milanese, Gremolata and Barolo-Style Burgundy Reduction
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Beef Medallions with Tarragon Béarnaise, Bordeaux Reduction and Haricots Verts
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Braised Chuck Roast with Rosemary, Thyme, Bordelaise and Roasted Fingerling Potatoes
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Beef Wellington Medallions with Thyme Mushroom Duxelles, Madeira-Bordeaux Reduction and Chive Pommes Purée
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Beef Stroganoff with Dill, Thyme, Wild Mushrooms, White Burgundy Sour Cream Sauce and Egg Noodles
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Roasted Teres Major Medallions with Thyme, Wild Mushrooms and Bordeaux Shallot Gravy
Poultry Specialties
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Chicken and Wild Mushroom Casserole with Tarragon and White Burgundy Cream
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Airline Chicken with Tarragon, Parsley and Burgundy Demi-Glace, Gemelli
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Poached Chicken Breast with Tarragon and Sancerre Cream
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Chicken Madeira with Tarragon, Wild Mushrooms, Whipped Potatoes and Haricots Verts
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Turkey Meatloaf with Sage, Parsley and Sherry-White Burgundy Mushroom Gravy
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Chicken Piccata with Parsley, Chives, Sancerre Lemon-Caper Butter, Orzo and Broccolini
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Chicken Marsala with Tarragon, Cremini, White Burgundy Reduction and Fresh Pappardelle
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Braised Chicken Thighs with Basil, Tarragon, Tomato-Saffron Cream, Provence Rosé Reduction, White Rice and Haricots Verts
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Pan-Roasted Duck Breast with Sage, Thyme, Cherry-Port Reduction and Roasted Fingerlings
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Chicken Fricassee with Tarragon, Chervil, Pearl Onions, Mushrooms, White Burgundy Cream and Buttered Egg Noodles
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Braised Coq au Vin with Thyme, Parsley, Red Burgundy, Lardons, Pearl Onions and Buttered Noodles
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Turkey Breast Roulade with Sage, Parsley and Sherry-Chablis Wild Mushroom Cream
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Chicken Saltimbocca with Sage, Parsley, White Burgundy Brown Butter, Prosciutto and Creamy Polenta
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Roasted Airline Chicken with Tarragon, Comté Mornay, Vin Jaune Reduction and Gratin Dauphinois
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Chicken Supreme with Chervil, Comté-Sancerre Cream Sauce and Asparagus Risotto
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Slow-Braised Chicken Legs with Tarragon, Thyme, Dijon-Sancerre Cream and Roasted Root Vegetables
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Duck Confit with Parsley, Thyme, Madeira Reduction and Lentils du Puy
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Smoked Turkey Breast with Sage, Thyme, Apple Cider-Calvados Pan Gravy and Whipped Sweet Potatoes
Heritage Pork
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Grilled Berkshire Pork Tenderloin with Tarragon, Dijon and Sancerre Beurre Blanc
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Pork Tenderloin with Sage, Apple, Dijon and Calvados-Cider Reduction, Mashed Sweet Potatoes and Green Beans
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Slow-Braised Pork Shoulder with Sage, Thyme and Calvados Cream, Roasted Apples
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Heritage Pork Chop with Thyme, Marsala-Style Vin Jaune Mushroom Sauce and Creamy Polenta
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Pork Belly Confit with Sage, Thyme and Banyuls Reduction, Warm Lentils
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Roasted Berkshire Pork Loin with Sage, Prune and Armagnac-Bordeaux Sauce
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Stuffed Pork Tenderloin with Sage, Spinach, Gruyère and White Burgundy Dijon Cream
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Braised Pork Cheeks with Sage, Cider, Calvados Reduction and Root Vegetable Purée
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Pan-Seared Pork Medallions with Sage, Mushroom-Vin Jaune Cream and Buttered Spätzle
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Smoked Rack of Pork with Rosemary, Apple Cider-Calvados Pan Jus and Sweet Potato Gratin
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Pork Milanese with Parsley, Sage, Sancerre Lemon Butter and Watercress
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Cassoulet with Thyme, Sage, White Beans, Heritage Pork, Duck Confit and Madiran Reduction
Rack & Braised Lamb
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Rosemary-Crusted Rack of Lamb with Thyme and Côtes du Rhône Reduction
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Herb-Crusted Rack of Lamb with Rosemary, Thyme and Ruby Port Reduction
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Slow-Braised Lamb Shanks with Rosemary, Parsley Gremolata and Côtes du Rhône Reduction
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Lamb Chops with Mint, Rosemary and Bordeaux-Sherry Reduction, Haricots Verts
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Braised Lamb Shoulder with Rosemary, Thyme, Garlic and White Bean Purée, Côtes du Rhône Jus
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Lamb Medallions with Rosemary Bordelaise and Pommes Purée
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Braised Lamb Neck with Rosemary, Marjoram, Tomato, Côtes du Rhône Reduction and Soft Polenta
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Rack of Lamb with Rosemary, Parsley, Dijon and Bordeaux Cream, Roasted Fingerlings
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Lamb Osso Buco with Rosemary, Saffron Risotto, Gremolata and Côtes du Rhône Reduction
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Merguez-Spiced Lamb Meatballs with Mint, Parsley, Tomato Cream, Côtes du Rhône Reduction and Couscous
Fresh Seafood & Shellfish
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De Cecco Rigatoni with Shrimp, Parsley, Chives and Chablis Lemon Butter
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Halibut with Chervil-Champagne Beurre Blanc and Potato Gratin
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Seared Diver Scallops with Parsley Bagna Càuda and Muscadet Reduction
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Sous Vide Salmon with Tarragon, Chives and White Burgundy Cream, Potato Gratin
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Classic Lobster Newburg with Tarragon and Cognac-Chablis Cream
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Butter-Basted Chilean Sea Bass with Chervil Hollandaise and Champagne Reduction
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Shrimp Scampi with Parsley, Chives, Linguine and Chablis Garlic Butter
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Cedar-Smoked Wild King Salmon with Dill and Banyuls-Oloroso Reduction
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Sea Scallops with Chervil-Champagne Beurre Blanc and Potato Galette
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Bourbon-Glazed Wild King Salmon with Dill and Pinot Noir Cherry Reduction
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Lobster Risotto with Chives, Tarragon and Cognac-Chablis Cream
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Lobster Bisque with Tarragon, Cognac Cream, Chive Oil and Chablis Reduction
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Salmon with Dill, Chives, Sancerre Lemon Cream, Rice Pilaf and Roasted Asparagus
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Butter-Poached Lobster Tail with Tarragon, Chablis Butter, Asparagus Tips and Rice Pilaf
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Striped Bass with Chervil, Parsley, Sancerre Lemon-Caper Butter and Creamed Leeks
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Jumbo Shrimp with Tarragon, Chives, Sherry-Sancerre Cream, Orzo and Sweet Peas
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Black Cod with Chives, White Miso Butter, Alsace Riesling Reduction and Baby Bok Choy
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Maryland-Style Crab Cakes with Tarragon Remoulade, Chive-Muscadet Reduction and Watercress
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Arctic Char with Dill, Chervil, Champagne Beurre Blanc and Fennel Gratin
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Seared Scallops with Chervil, Saffron-Chablis Cream, Braised Leeks and Fingerlings
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Wild Turbot with Parsley Brown Butter, Capers, Chablis Reduction and Asparagus
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Langoustine with Tarragon, Cognac-Chablis Cream and Fresh Pappardelle
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Pacific Halibut with Chervil, Saffron-Sancerre Cream and Wild Rice
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Mussels Marinière with Parsley, Tarragon, Muscadet, Shallots and Toasted Bread
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Red Snapper en Papillote with Basil, Chervil, Chablis, Tomato and Fennel
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New England Clam Chowder with Chives, Thyme and Muscadet Cream — Individual Portions
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Lemon Sole with Chervil, Shrimp Butter, Champagne Reduction and Creamed Spinach
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Shrimp Bisque with Tarragon, Cognac, Chablis Reduction and Crème Fraîche
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Branzino with Dill, Chervil, Preserved Lemon-Sancerre Beurre Blanc and Braised Fennel
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Dungeness Crab with Chives, Tarragon, Champagne Lemon Butter and Wild Rice Pilaf
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Swordfish with Parsley, Basil Salsa Verde Butter, Provence Rosé Reduction and Roasted Tomatoes
Pasta & Vegetarian Creations
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Wild Mushroom Risotto with Thyme, Truffle, Aged Parmesan and Madeira Reduction
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Butternut Squash Ravioli with Sage Brown Butter and Sauternes Reduction
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Ricotta Gnudi with Basil, Marjoram, Heirloom Tomato Butter and Provence Rosé Reduction
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Truffle Macaroni and Gruyère with Chives, Crispy Shallots and Vin Jaune Reduction
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Spring Pea Risotto with Mint, Chervil, Lemon, Pecorino and Champagne Reduction
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Cacio e Pepe with De Cecco Tonnarelli, Chives, Parsley and Champagne-Pecorino Emulsion
Desserts
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Silken Lemon Possets with Thyme, Sauternes Syrup and Candied Lemon
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Chocolate Pots de Crème with Mint, Crème Fraîche and Banyuls Reduction
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Vanilla Panna Cotta with Basil, Seasonal Berry Coulis and Sauternes Reduction
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Individual Crème Brûlée with Lavender and Sauternes Reduction — Sugar Portioned Separately for Tableside Torch
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Dark Chocolate Mousse with Mint, Orange Zest, Candied Hazelnuts and Banyuls Reduction