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Mark Thomas

Warm Crepes with Hazelnut Brown Butter

Duck Breast with Crème Fraîche and Roasted Grapes

Potato Gratin with Bacon and Thyme

Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Breadcrumbs

Crème Fraîche Cheesecake with Honey-Rum-Roasted Pineapple

Blood Orange Sorbet

Caramel-Dark Chocolate Truffles with Fleur de Sel

Rhubarb Tart with Brown Butter Streusel

Mango-Lemongrass Ice Cream and Blood Orange Sorbet

Marinated Shrimp with Champagne Beurre Blanc

Chocolate-Peppermint Ice Cream Cake

Creamy Turnip Puree with Walnuts, Anchovies, and Parsley

Roasted Fingerling Potatoes with Crème Fraîche and Caviar

Gingerbread Layer Cake with Candied Kumquats

Creamy Smoked Trout with Apple and Horseradish on Crisp Brown Bread

Cranberry-Lime Tart

Chocolate Leaves

Three-Olive Martinis

Tiramisù Eggnog Trifle

Chocolate-Cranberry Torte