Recipes from the Brooks Kitchen
Each month, let the Brooks Kitchen take you step-by-step through our most popular dishes and our favorite pairings.
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Seared black cod over French lentils with vegetables
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Chef Norma’s Famous Brussels Sprouts
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Braised Rabbit with Delicata Squash, Tomato & Kale
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Housemade Fettuccine with Maitake Mushrooms, Capers and Brown Butter with Sage and Parmesan.
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Seared Duck Breast with Fried Eggplant, a Cherry Demi-Sacue and a Fennel & Herb Salad.
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Spice-crusted Tuna with Blistered Shishito Peppers and Crispy Kale
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Seared Salmon with Savoy Cabbage & Orzo Pasta in a Spiced Dijon Cream Sauce topped with Crispy Sweet Potato
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Trio of Wild Mushrooms Sandwich
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Pan Seared Halibut with Grilled Shiitake Mushrooms and a Carrot-Miso Purée
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Butter Poached Colossal Shrimp in a Lemon Cream Sauce
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Steak Tartare
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“Big Bird” Banh Mi Style Chicken Sandwich