Now you can share a taste of Orchids cuisine at your own family gathering
with the shared recipes of Executive Chef Todd Kelly and Pastry Chef
Kathleen Kessler. Look for seasonal updates as they are offered.

Click on the following links for printable recipes.

Short Ribs

Serengeti Cookies

Macaroons

return to top

Appetizers & Sides

Marinated Peekytoe Crab Salad
with Avocado, Pink Peppercorns and Papaya Vinaigrette

Seared Foie Gras
with Red Wine Poached Rhubarb Brioche French Toast

Foie Gras Stuffed Morels
with Mushroom Consommé and Lemon Oil

Maine Lobster Salad
with “Crispy” Poached Egg, Parsley and American Caviar Cream

Roasted Summer Squash Flat Bread
with Oregano Vinaigrette and Goat Cheese

return to top

Entrees

Braised Prime Beef Cheeks
with Ricotta Gnudi

Roasted Duck Breast
with Five-spice Sweet Potatoes and Caramelized Brussels Sprouts

Braised Chicken Thighs
with Roasted Tomatoes and Kalamata Olives

Roasted Pork Tenderloin
with Celery Root, Tangy Pears and Wilted Spinach

Grilled Pork T-Bones
with Creamed Morels, Sunchokes and Crispy Wax Beans

Seared Bay Scallops
with Cauliflower Puree and Preserved Lemons

return to top

Desserts

Dolce De Leche
with Macerated Strawberries and Marcona Almond Brittle

White Chocolate Snowballs

return to top