app.
pan seared fioe gras w/ balsamic cherry reduction along with some sweetbreads with port and morel mushrooms.
main course
Rack of rosemary scented colorodo lamb with rosti potatoes (serve lamb jus on the side)
Lamb jus
8 # lamb bones(roasted)
6 qrts water
1 # mirpoix
1 sachet
3 Tbls. tomatoe paste
Reduce to about 1 cup, monte au berre
Its nice to be a chef!