On the left — herb-roasted nature-fed veal rib-eye with Applewood-smoked bacon, wilted spinach, Brentwood corn, and turnips. The whole meal was covered with Béarnaise sauce. The veal was wrapped in bacon, and the spinach was rolled up into a ball. On the right — Peking duck rillette with peaches, garden onions, English walnuts, watercress, and a port wine-shallot sauce. This was absolutely delicious, and I almost started licking the plate.