Slow-Roasted Wild Pacific Salmon with Pinot Noir Sauce Potatoes Anna, Braised Baby Fennel and Citrus Carrots - Striped Bass with Tomato and Niçoise Olive Crust, Balsamic Reduction Parmesan Polenta, Wilted Spinach and Artichokes - Roast Long Island Duck with Fig-Orange Chutney and Port Reduction Mélange of Winter Vegetables with Butternut Squash - Quail Ragout with Porcini Mushrooms and Rosemary Polenta Baby Turnips, Carrots and Fresh English Peas - Roast Breast and Stuffed Boneless Leg of Poussin with Lemon Infused Jus de Rôti, Wild Mushroom Bread Pudding and a Sauté of Baby Vegetables - Seven Spice Rack of Lamb, Natural Jus Pearl Coucous Sauté of Haricots Verts and Tomato Concassé - Tornadoes of Beef with Red Wine Demi Glace Sweet Potato Pave and Sautéed Haricots Verts - Veal Tenderloin with Chanterelle Mushrooms and Mustard Sauce Basmati Rice, Roasted Asparagus