Apple Fritter, Apple Smoked Pork Belly, Brown Sugar Baked Cranberry Beans, Red Cabbage, Seared Watercress, Vanilla & Cherry Reduction

LAQUERED PORK CHOP

Quail Egg Ravioli, Ox Tail, Fava Beans, Black Truffle Jus

OX & EGG

Encrusted with Olive Tapenade, Artichoke alla Giudia, Breadcrumbs, Pine Nuts, Sundried White Grapes & Wild Fennel, Broccoli Rabe, Purple Potato

DAURADE ROYALE

Braised Rabbit Ragu, Wine Marinated Olives, Acorn Squash Caponata, Asparagus Spears, Shaved Pecorino

PAPPARDELLE CACCIATORE

Locally Raised Organic Quail, Foie Gras & Fig Farce, Potato Frico, Wild Carrots, Natural Jus

STUFFED QUAIL

OYSTERS & PEARLS

Barolo Braised Beef Ribs, White Sweet Potato Mousseline, Chinese Long Bean, Vidalia Onion Crown

BRAISED SHORT RIB

Filet Mignon, Truffle, Caper Berry, Marinated Enoki Mushroom, Potato Rosti

STEAK TARTARE

Stewed Leeks, Celeriac Purée, Crispy Pancetta, Toasted Macadamia, Spiced Port Reduction

BUTTER POACHED MAINE LOBSTER

Parmigiano Reggiano, Sage, Amaretti Crumble, Toasted Almonds, Beurre Noisette

BUTTERNUT AGNOLOTTI

Duck Breast and Confit, Orange Supreme, Glace Turnips, Candied Chicory

DUCK A L'ORANGE

Chef’s Selection of Peak Season Vegetables, Forbidden Rice, Szechuan Tofu, Herb Bouquet

FALL TAGINE

Crispy Sushi Rice, Baby Mache, Avocado, Sesame Soy Reduction, Ponzu Vinaigrette, Wasabi Crème

BLUEFIN TUNA

Crispy Frog Leg Drumsticks, Korean BBQ Glaze, Wok Seared Scallions, Sweet and Spicy Daikon Pickles

HOPPIN’ POPPERS

Black Garlic Marmalade, Brown Butter, Herb Crumble

ESCARGOT WONTONS

Atomic Horseradish, Pickled Tomato, Cranberry Mignonette Six Piece Minimum

OYSTERS & SHRIMP DU JOUR

87 SUSSEX BUTCHER BLOCK

Kale Risotto, Hen of the Woods Mushroom, Chestnuts, Asparagus, Hon Shimeji Broth

FALL FOREST FRICASEE

Baby Arugula, Marinated Olives and Tomato, Sicilian Blood Orange, Shaved Fennel, Crisp Bell Pepper

OCTOPUS CARPACCIO

Roasted Squash, Eggplant & Peppers, Stracciatella “À La Minute”, Holy Basil Pesto, Sherry Shallot Vinaigrette, 25 Year Balsamic

WARM RATATOUILLE TARTLET

Olive Oil Poached Tomato, Avocado, Grilled Artichoke Hearts, Lemon Citronette & Micro Herbs

HEARTS OF PALM

Heirloom Tomato, English Cucumber, Roasted Red Pepper, Bulgarian Feta, Vidalia Onion, Parsley, 20yr Balsamic

MEDITERRANEAN SHOPSKA SALAD

Sautéed Hudson Valley Foie Gras, Toasted Brioche, Maple Glaze, Armagnac Apricots

FOIE GRAS "FRENCH TOAST"

Diver Scallop & Sliced Black Truffle Baked in Puff Pastry, Arrowhead Spinach, Veal Jus

BLACK TIE SCALLOPS

In a bowl, combine apple cider vinegar, brown sugar, soy sauce, minced garlic, black pepper, and salt. Add pork chops and marinate for at least 2 hours, preferably overnight.

Marinate the Pork

Preheat the grill or skillet over medium-high heat. Remove pork chops from marinade and grill for 6-8 minutes per side, or until cooked through and caramelized.

Cook the Pork Chop

In a bowl, mix together flour, sugar, baking powder, and salt. In another bowl, whisk eggs and milk, then combine with dry ingredients. Fold in chopped apples.

Make the Batter

Heat vegetable oil in a deep pan. Drop spoonfuls of batter into the oil and fry until golden brown on both sides. Drain on paper towels.

Fry the Fritters

Soak cranberry beans overnight. Drain and rinse. In a pot, combine beans, brown sugar, water, and salt. Simmer on low heat for 1-2 hours until tender.

Prepare the Beans

Shred red cabbage and sauté in olive oil over medium heat. Add apple cider vinegar, salt, and cook until tender.

Sauté the Cabbage

Heat olive oil in a pan. Add minced garlic and cook for 30 seconds. Add watercress and sauté for 2-3 minutes until wilted. Season with salt.

Sear the Watercress

In a saucepan, combine cherry juice, vanilla extract, and sugar. Simmer over low heat until reduced by half and syrupy.

Make the Reduction

Pork chops

Apple cider vinegar

Brown sugar

Soy sauce

Garlic cloves

Black pepper

Salt

All-purpose flour

Sugar

Baking powder

Eggs

Milk

Chopped apples

Vegetable oil (for frying)

Cranberry beans

Water

Red cabbage

Olive oil

Watercress

Garlic clove

Cherry juice

Vanilla extract

In a small saucepan, combine beef stock and bring to a simmer. Reduce until slightly thickened. Stir in butter and shaved black truffles. Season to taste with salt and pepper.

Prepare the Jus

Black truffles, shaved

Beef stock

Butter

Salt and pepper

Boil the purple potatoes in salted water until tender. Drain and let cool before peeling and slicing. Blanch the broccoli rabe in boiling water for 2-3 minutes, then plunge into ice water to retain color and crunch. Drain and set aside.

Prepare the Vegetables

Preheat the oven to 375°F (190°C). Pat the Daurade fillets dry and season with salt and black pepper on both sides.

Prepare the Daurade

In a bowl, mix the olive tapenade, breadcrumbs, pine nuts, sundried white grapes, and wild fennel fronds. This mixture will be used to encrust the fish.

Create the Topping

Spread the topping mixture evenly over the top of each Daurade fillet. Drizzle with olive oil.

Encrust the Fish

Place the encrusted Daurade fillets on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.

Bake the Fish

On a serving platter, arrange the sliced purple potatoes and blanched broccoli rabe. Top with the baked Daurade Royale and garnish with additional wild fennel fronds if desired.

Serve

Daurade (Sea Bream) fillets

Olive tapenade

Artichokes (cooked and quartered)

Breadcrumbs

Pine nuts

Sundried white grapes (or raisins)

Wild fennel fronds (or dill)

Broccoli rabe

Purple potatoes

Add the chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and let it braise for about 1.5 hours, or until the rabbit is tender.

Prepare the Rabbit Ragu

Season with salt and pepper to taste, and set aside.

Prepare the Acorn Squash Caponata

In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Cook the Pappardelle

Blanch the asparagus spears in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to preserve their color and crunch. Drain and set aside.

Prepare the Asparagus

To serve, plate the pappardelle and top with the rabbit ragu. Add the acorn squash caponata and arrange the blanched asparagus on the side. Garnish with marinated olives and shaved pecorino cheese.

Assemble the Dish

Pappardelle pasta

Rabbit meat, cut into pieces

Onion, chopped

Garlic cloves, minced

Carrot, chopped

Celery, chopped

Red wine

Chicken broth

Bay leaves

Thyme, fresh

Black pepper, freshly ground

Marinated olives, pitted

Acorn squash, diced

Asparagus spears

Pecorino cheese, shaved

In a bowl, combine foie gras, chopped figs, bread crumbs, chopped thyme, salt, and black pepper. Mix well until the ingredients are evenly combined.

Prepare the Stuffing

Carefully stuff each quail with the foie gras and fig mixture, ensuring they are packed tightly. Secure the openings with kitchen twine or toothpicks.

Stuff the Quail

In a large skillet, melt butter over medium heat. Add the stuffed quails and sear on all sides until golden brown, about 5-7 minutes.

Sear the Quail

Transfer the seared quails to a preheated oven at 180°C (350°F) and roast for 15-20 minutes or until cooked through. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F).

Roast the Quail

In a separate skillet, heat a little butter over medium heat. Place grated potatoes in the skillet, pressing them down to form a thin cake. Cook until crispy on both sides, about 4-5 minutes per side. Remove and drain on paper towels.

Prepare Potato Frico

Blanch the wild carrots in boiling water for 3-4 minutes until tender-crisp. Drain and set aside.

Cook the Carrots

In the same skillet used for searing the quail, deglaze with red wine and chicken stock. Scrape the bits off the bottom and reduce the sauce until slightly thickened, about 5-7 minutes.

Make the Natural Jus

Serve the stuffed quail on a plate, accompanied by potato frico and wild carrots. Drizzle with the natural jus and enjoy.

Plate the Dish

Organic quail

Foie gras

Dried figs (chopped)

Bread crumbs

Fresh thyme (chopped)

Potatoes (grated)

Wild carrots (or baby carrots)

Chicken stock

In a medium bowl, soak the tapioca pearls in water for about 30 minutes. Drain and rinse under cold water.

Soak the Tapioca Pearls

In a saucepan, bring 4 cups of water to a boil. Add the soaked tapioca pearls and cook for about 15 minutes, or until translucent. Drain and rinse under cold water again.

Cook the Tapioca Pearls

In a separate bowl, combine the cooked tapioca pearls, finely chopped shallots, white wine vinegar, lemon juice, chopped dill, salt, and pepper. Mix well and set aside to marinate for at least 15 minutes.

Mix Mignonette

Shuck the fresh oysters and place them on a bed of crushed ice.

Prepare Oysters

Top each oyster with a spoonful of the tapioca mignonette and a dollop of Royal Ostera Caviar.

Serve immediately and enjoy your Oysters & Pearls!

Oysters (fresh)

Royal Ostera Caviar

Tapioca pearls

Shallots (finely chopped)

White wine vinegar

Lemon juice

Fresh dill (chopped)

Pepper

Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and black pepper. Sear the ribs on all sides until browned, about 5-7 minutes. Remove and set aside.

Sear the Ribs

In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

Sauté the Vegetables

Pour in the Barolo wine and scrape the bottom of the pot to deglaze. Let it simmer for about 5 minutes to reduce slightly.

Deglaze the Pot

Add the beef stock, thyme, and bay leaves to the pot. Stir to combine.

Add Stock and Herbs

Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and transfer to a preheated oven at 300°F (150°C). Braise for about 3 hours, or until the meat is tender and falling off the bone.

Braise the Ribs

While the ribs braise, peel and chop white sweet potatoes. Boil until tender, then mash with butter, cream, salt, and pepper until smooth.

Prepare the Mousseline

Blanch Chinese long beans in boiling water for 2-3 minutes, then transfer to ice water to stop cooking. Sauté briefly in olive oil before serving.

Cook the Beans

Plate the short ribs on a bed of sweet potato mousseline, garnish with sautéed long beans, and enjoy!

Beef short ribs

Barolo wine

Carrots, chopped

Garlic, minced

In a small bowl, mix the enoki mushrooms with soy sauce, sesame oil, and a pinch of salt. Let marinate for at least 15 minutes.

Prepare the Enoki Mushrooms

Grate the potatoes and squeeze out excess moisture. Season with salt and pepper. Heat a non-stick pan with oil over medium heat, form the grated potato into a pancake shape, and cook until golden brown on both sides, about 5-7 minutes each side. Set aside.

Laquered Pork Chop

Ox & Egg

Daurade Royale

Pappardelle Cacciatore

Stuffed Quail

Oysters & Pearls

Braised Short Rib

Steak Tartare

Butter Poached Maine Lobster

Butternut Agnolotti

Duck A L'orange

Fall Tagine

Bluefin Tuna

Hoppin’ Poppers

Escargot Wontons

Oysters & Shrimp Du Jour

87 Sussex Butcher Block

Fall Forest Fricasee

Octopus Carpaccio

Warm Ratatouille Tartlet

Hearts Of Palm

Mediterranean Shopska Salad

Foie Gras "french Toast"

Black Tie Scallops