HOUSE FAMOUS CHEF- PEOPLE COME FROM ALL CORNERS OF THE HOUSE TO EAT HERE

French onion soup and mint chimichurri over lamb and jasmine rice  SERVES 2  ## French Onion Soup with Cognac and White Wine (Serves 2) #### Ingredients: - 2 large yellow onions, thinly sliced - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 1 clove garlic, minced - 1 bay leaf - 2 sprigs fresh thyme - 1/4 cup dry white wine - 2 tablespoons cognac - 3 cups beef broth - Salt and black pepper to taste - Baguette slices, toasted - Gruyere cheese, grated - Fresh parsley, chopped, for garnish #### Instructions: 1. **Caramelize Onions:**    - In a medium pot or Dutch oven, melt the butter with olive oil over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes. 2. **Add Aromatics:**    - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Add the bay leaf and fresh thyme sprigs. 3. **Deglaze with Wine and Cognac:**   ...

### Lemon Herb Salmon #### Ingredients: - 2 salmon fillets (about 6 ounces each), skin-on - Salt and black pepper to taste - 2 tablespoons olive oil - 2 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 2 tablespoons fresh parsley, chopped - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh chives, chopped - Lemon slices (for garnish) #### Instructions: 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Pat the salmon fillets dry with paper towels and season them generously with salt and black pepper on both sides. 3. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, dill, and chives. 4. Place the seasoned salmon fillets on the prepared baking sheet, skin-side down. 5. Brush the lemon herb mixture over the tops of the salmon fillets, ensuring they are evenly coated. 6. Place a few lemon slices on top of each fillet for extra flavor. 7. Bake the salmon in the preheated oven for 12-15 mi...