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Spring Lamb, Two Ways Herb-Roasted Loin and Lamb Confit Pavé with a Housemade Worchestershire Glaze, Fava Bean Brandade (in the spoon) and Roasted Beets and Baby Carrots.
Yum!
The pride shows in the Silverado kitchen
Sazerac Executive Chef, Jason McClure, teachs us the tricks of his trade
Lasagna Amazonica (caramelized pineapple slices, mascarpone and mango mousse, strawberry passion fruit gazpatch)
Japanese Octopus Ceviche
Spring Lamb, Two Ways

Herb-Roasted Loin and Lamb Confit Pavé with a Housemade Worchestershire Glaze, Fava Bean Brandade (in the spoon) and Roasted Beets and Baby Carrots.
Spring Lamb, Two Ways Herb-Roasted Loin and Lamb Confit Pavé with a Housemade Worchestershire Glaze, Fava Bean Brandade (in the spoon) and Roasted Beets and Baby Carrots.
Spring Lamb, Two Ways

Herb-Roasted Loin and Lamb Confit Pavé with a Housemade Worchestershire Glaze, Fava Bean Brandade (in the spoon) and Roasted Beets and Baby Carrots.
See photo in original gallery.
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< 1 of 38 >
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