The weather is perfect for some late-season grilling before the snow hits. Here's one of our favorite recipes served up at The Rugby Grille.

Vegetable “Lasagna,” butter-poached fingerlings, arugula puree with a port wine demi-glace

Instructions:

Take a veal chop and season heavily with salt and pepper

Grill to desired temperature

Take one portion of vegetarian lasagna, roast in oven until warm

Grab 5 butter poached fingerlings and heat in skillet with butter and salt

To plate:

Drizzle a large rectangular plate with port wine and arugula puree

Veg lasagna in center, potatoes off to side, veal chop angled on top

Ingredients:

Butter Poached Fingerling Potatoes

3 c water

3 lb butter, melted

Thyme

Garlic

Rosemary

Fill pot with potatoes. Add ingredients. With remaining room add water . bring to simmer until done.

Vegetarian Lasagna

Brunoise:

2 carrots

3 parsnips

2 turnips

2 white onions

2-3 heads of napa, depending in size, this is the noodle

Blanch and trim leaves

Duxelle:

Whole butter

2 inch hotel pan of sliced porcini

4 oz madeira

2 oz panko bread crumbs

3 oz parmesan cheese, plus reserved for lasagna

3 T thyme, finely minced

3 T garlic, minced

2 T shallots, minced

Caramelize the porcinis in butter

Add the brunoise vegetables, soften

Add garlic and shallots, 2-3 minutes

Deglaze with madeira

Add thyme and panko, 2 minutes

Take off the heat, stir in cheese

Let cool

In a 2 inch deep full hotel pan, layer cabbage, duxelle, cheese, cabbage, duxelle, cheese, cabbage. Cover with saran wrap.

Enjoy!