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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Pan-seared king salmon with an avocado mousse, snap peas, and pickled cucumber ribbons
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Jumbo wild prawns with a crumbled chorizo, braised fennel and spinach cream sauce
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Seared sea scallops with a strawberry, red onion salsa and garlic-wilted spinach
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Seared flank steak with Jerusalem artichoke, citrus watercress, and gremolata
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Manila Clams with Garlic Bread
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Roasted pork tenderloin with crispy Brussels sprouts & herbed couscous
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Crispy pork belly tacos
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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.