Terrance Brennan, Executive Chef, Picholine

Ingredients:
2 ripe Bartlett pears
1/4 cup olive oil
3 Tablespoons Balsamic vinegar
kosher salt and freshly ground pepper to taste
8 oz Gorgonzola cheese at room temperature, cut into 4 pieces
2 bunches of watercress, washed, dried and stems trimmed
16 walnut halves, coarsely chopped

Method:
Cut the pears in half and remove the core and stem with a melon baller. Cut off a thin slice of the round part of each pear half so it will sit flat on the plate. Set aside.
Whisk the olive oil into the vinegar. Season with salt and freshly cracked black pepper to taste.
Place a pear half in the center of each salad plate. Lean the cheese slices up against the pears. Drizzle 2 tablespoons of the vinaigrette on top of the four pears. Toss the watercress with the remaining vinaigrette and mound on top of the pears. Sprinkle with the walnut pieces, and season with salt and freshly cracked black pepper to taste.

Ingredients:
2 Tablespoons Olive oil
8 2 oz. skinless, boneless chicken breasts, thinly sliced
flour for dredging
4 Tablespoons butter at room temperature
2 Tablespoons capers
2 navel oranges, peeled and sectioned, with juice reserved
1 cup cauliflower florets, blanched
½ cup small croutons
8 leaves of sage, washed, dried and julienned into thin strips
kosher salt and freshly ground pepper to taste

Method:
Heat 1 tablespoon of the olive oil in a 12-inch saute pan over high heat. Dredge the chicken breast in the flour, shaking off the excess. In a single layer, saute 4 pieces for 45 seconds on the first side, then 30 seconds on the other. Remove and repeat with the remaining oil and chicken. Keep warm in a slow oven along with 4 plates.
Heat the butter in a 10-inch saute pan over high heat. When the butter turns brown, add the capers, orange sections and juice, cauliflower, croutons and sage. Salt and pepper to taste. Heat through for 1 minute.

Ingredients:
4 large egg yolks at room temperature
½ cup granulated sugar
3/4 cup Muscat de Beaumes-de-Venise at room temperature
1 Tablespoon grated orange zest
4 kiwis, peeled and thinly sliced
4 mint sprigs for garnish, washed and dried

Method:
Place the yolks in a medium, heat-proof bowl. Gradually add the sugar, whisking constantly until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and the orange zest.
Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doublein volume, about 8 minutes. Pour into 4 martini glasses. Refrigerate until chilled, about 1 hour.
To serve, neatly arrange the kiwi slices over each serving and garnish with a sprig of mint.

Entree
Chicken
5.07
Cauliflower
1.25
Sage
.99
Oranges
.66
Dinner Roll
.90

Dessert
Eggs
.99
Kiwi
1.00
Mint
.99

TOTAL
$18.31