| 20 | lg | Fresh oysters |
| | Mansion pepper mixture |
| 1 | tb | All-purpose flour |
| 1 | c | Peanut oil |
| | Spinach & red onion salad |
| 1 1/2 | c | Packed fresh spinach leaves; washed and dried |
| 1 | sm | Carrot |
| 1 | | Red onion |
| 1/4 | c | Sweetened rice wine vinegar |
| 1 | tb | Sugar |
| 1 | pn | Salt |
| | Bacon-blue cheese dressing |
| 4 | sl | Bacon |
| 3 | | Shallots; peeled and minced |
| 1 | | Clove garlic; peeled and minced |
| 2 | tb | White wine vinegar |
| 1/4 | c | Heavy cream |
| 1/4 | c | Chicken stock |
| 1 | c | Fresh buttermilk |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| | Salt to taste |
| | Fresh cracked black pepper; to taste |
| 1/4 | c | Blue cheese; crumbled |
| | Ancho chili mayonnaise |
| 4 | | Ancho chilies; seeded |
| 1 | lg | Egg yolk |
| 1 | tb | Dijon mustard |
| 2 | tb | Balsamic vinegar |
| 1 | c | Corn oil |
| 1 | | Lime or to taste; juice of |
| | Salt to taste |
