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    • Bone-in Prime Rib, Horseradish Mash, Yorkshire Pudding & Gravy
    • Braised Beef Cheek Wellingtons, Foraged Mushrooms, Chard & Horseradish
    • Chicken Liver Crostini with Fried Sage
    • Cuban Leg of Lamb with Pomegranate-Lime Rice
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    • Chardonnay Steamed Mussels with Garlic Toasts
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    • Baked Alaskan Halibut, Celery Root, Warm Pancetta, Fennel & Thyme Vinaigrette
    • Braised Lamb Shank over Mashed Potatoes
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    • Crispy Duck Leg Confit, Red Wine Braised Cabbage & Apple Relish
    • Crispy Pork Belly with Red Lentils & Caramelized Curry Squash
    • Dates Stuffed with Brie and Herbs
    • Goat’s Milk Panna Cotta – Poached Pear & Pistachio Brittle
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    • Paul’s Favorite Pot Roast
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    • Ratatouille and Buchignani Carignane
    • Slow Roasted Leg of Lamb, Mint Gremolata, Meyer Lemon and White Bean Ragout
    • Smoked Duck Breast with Spiced Cranberry Chutney
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    • Bacon Wrapped Pork Tenderloin, Rosemary-Pomegranate Sauce, Roasted Parsnips
    • Baked Chicken “Bomba”
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    • Butcher’s Steak with Red Wine Reduction, Smoked Goat Cheese Crema & Walnuts
    • Chicken Yakisoba
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    • Duck Bourguignonne , Chestnuts, Foraged Mushrooms & Cipollini Onions
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    • Grilled Hanger Steak Quesadillas with Blue Cheese and Caramelized Onions
    • Holiday Duck Confit
    • Kansas City Baby Back Ribs
    • Lamb Slider with Cilantro Pesto & Pomegranate BBQ Sauce
    • North Carolina Pulled Pork
    • Olive Oil-Poached Rack of Lamb with Harissa Ratatouille
    • Olive Tapenade
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    • Roast Sonoma Duck Rubbed with Holiday Spices atop Almond & Fig Farro
    • Roasted Pork Tenderloin, Blue Cheese Potato Purée, Orange Zest & Pomegranate
    • Rye Gougeres and Whipped Goat Cheese
    • Slow Roasted Rack Of Lamb, Foraged Mushroom Fricassee & Chestnut-Sage Gremolata
    • Spanish Chocolate and Almond Cake
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• Wines
• Wines of the 40 Years of ATP
• Z List Spring Releases 2018
• RIDGE Weekend Getaway
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• Baked Rigatoni with Sausage
• Linguine Vongole (Linguine with Clams)
• Pappardelle with Wild Boar Ragu
• Spaghetti Puttanesca