He started making a corn and oyster chowder which was nice in that he added some chipotle to give it a nice bite to it.
For a salad, he combined edamame, sweet peas, chickpeas, roasted peppers, gorgonzola, and watercress with a lemon vinagrette. The taste was really fresh, and interesting in that he chose two Asian flavors.
For the main entree, he made a stroganoff with braised lamb. The lamb was really nicely prepared- soft, falling apart, and tasty.
For dessert, he made a goat cheese doughnut topped with honey and vanilla sea salt. It was served with a scoop of vanilla ice cream. I loved how the sweet and salty flavors combined.