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Alfred Portale

Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

Beef Tenderloin Steaks with Mustard-Cognac Sauce

Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

Golden and Crimson Beet Salad with Oranges, Fennel, and Feta

Fresh Spinach and Roasted-Garlic Custards

Roasted Garlic

Roasted Shiitake Portobello and Crimini Mushrooms