Sauce 8 oz. balsamic vinaigrette 16 oz. brown veal stock Ragout 8 oz. fresh chanterelles, cleaned 3 oz. pearl onions, cleaned and poached 3 cloves garlic minced 1 shallot minced 2 tablespoon minced tarragon, thyme & parsley 4 oz. white wine 1 knob whole butter salt & pepper Halibut 4 filets fresh halibut 7-8 oz. each 4 strips of sliced applewood smoked bacon 1 oz. olive oil salt & black pepper (freshly cracked) Sweet Pea Puree 2 cups frozen peas 2 tablespoon whole butter salt & pepper     Sauce In a small sauce pan reduce vinaigrette slowly until it is a syrup-like consistency Add veal stock and bring to a boil. Lower heat to a simmer and reduce by half.   Ragout of Chanterelles At medium heat in a small sauté pan melt butter and add mushrooms, garlic, & shallots. Add wine and herbs when garlic and mushrooms are lightly browned. Reduce wine by half and add pearl onions. Sauté until dry and season with salt and pepper. Serve hot.   Halibut Wrap bacon around fish and season lightly with salt & pepper. At medium heat, heat olive oil in pan and when oil starts to smoke add fish to pan. Turn fish over and finish in a 400 degree oven for 3-5 minutes.   Sweet Pea Puree Boil 1 qt of water and add salt & pepper. Add peas and cook for 1 minute. Strain peas and put in a food processor. Add butter and puree until smooth.