DUCK CONFIT GEMELLI

sage brown butter, honey-thyme ricotta, pepitas

SWEET POTATO AGNOLOTTI

Potato, tomato, gigandes beans, feta, onion

Tortilla Espnaola

Lamb Bolognese

BRÛLEED GOAT CHEESE

Truffle Arancini

24 oz. Bone in Striploin

SEAFOOD LINGUINE

winter squash, broccolini, parsnip puree, port demi-glace

16 oz. Duroc Pork Chop

crispy potatoes, lemon-garlic aioli, chives

Papas Bravas

foie gras, chicken liver, fruit preserve, brioche

PÂTÉ

Fresh parsley, mint, oregano, khobz, poached egg

Shakshuka

Branzino

farro, labneh, grilled eggplant half/full sizes

Rack of Lamb

House Made Cocktails

BEET & GOAT CHEESE

BEEF TARTARE*

PEI Mussels

Deviled Eggs

GAMBAS AL AJILLO

Beef Tenderloin Kabobs*

blood orange, yogurt verjus, pickled fresno

Snapper Crudo

Ricotta Soft Scramble

ROASTED FOIE GRAS OYSTERS

In a large pot, cover the duck legs with duck fat. Add smashed garlic and thyme. Cook on low heat for about 2-3 hours until the duck is tender and falling off the bone. Remove the duck, strain the fat, and let cool.

Prepare Duck Confit

In a large pot of salted boiling water, cook the gemelli pasta according to package instructions until al dente. Drain and reserve some pasta water.

Cook the Pasta

In a skillet, add a bit of duck fat over medium heat. Add diced winter squash, season with salt and black pepper, and sauté until tender, about 10-15 minutes.

Sauté Winter Squash

In the same skillet, add the cooked gemelli, shredded duck confit, arugula, and Aleppo pepper. Toss gently to combine, adding reserved pasta water as needed for moisture.

Combine Ingredients

Serve hot, garnished with grated Parmesan cheese and additional Aleppo pepper if desired.

Serve

Duck legs

Duck fat

Gemelli pasta

Winter squash (peeled and diced)

Arugula

Aleppo pepper

Garlic (smashed)

Thyme (fresh)

Salt

Black pepper

Parmesan cheese (grated)

Bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes or until they float to the surface. Drain gently.

Cook the Agnolotti

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy.

Make the Sage Brown Butter

Add the cooked agnolotti to the skillet with the brown butter and toss to coat. Serve garnished with toasted pepitas, and season with salt and pepper to taste.

Combine and Serve

Pepitas (pumpkin seeds)

Salt and pepper

Peel and thinly slice the potatoes and onion. Dice the tomatoes and set aside. Rinse the gigandes beans if using canned.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onion, seasoning with salt and pepper. Cook until the potatoes are tender and lightly golden, about 15-20 minutes.

Cook the Potatoes and Onion

Once the potatoes and onion are cooked, add the diced tomatoes and gigandes beans to the skillet. Stir gently to combine and let cook for an additional 5 minutes.

Add Tomatoes and Beans

In a large bowl, whisk together 6 eggs and season with salt and pepper. Pour the egg mixture over the cooked vegetables in the skillet.

Prepare the Egg Mixture

Reduce the heat to low and cover the skillet. Cook for about 10-15 minutes or until the eggs are set. You can occasionally shake the skillet to prevent sticking.

Cook the Tortilla

To flip, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for an additional 5 minutes.

Flip the Tortilla

Once cooked through, remove the tortilla from the skillet and let it cool slightly. Garnish with fresh parsley and cut into wedges to serve.

Potatoes

Tomato

Gigandes beans (or large white beans)

Feta cheese

Onion

Olive oil

Fresh parsley (for garnish)

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.

Prepare the Sauce

Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon, about 7-10 minutes.

Cook the Lamb

Stir in the minced garlic and cook for another minute. Pour in the red wine and let it simmer for 3-4 minutes until reduced slightly.

Add Garlic and Wine

Add the crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer, then reduce heat to low and let it cook for 30-40 minutes, stirring occasionally.

Add Tomatoes and Seasonings

While the sauce is simmering, cook the radiatori pasta according to package instructions until al dente. Drain and set aside.

Once the sauce is done, toss the cooked pasta in the sauce until well coated. Serve topped with grated Pecorino Romano cheese and chopped parsley.

Ground lamb

Radiatori pasta

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Canned crushed tomatoes

Red wine

Dried oregano

Pecorino Romano cheese, grated

Fresh parsley, chopped

Slice the goat cheese into rounds about 1/2 inch thick. Place them on a heat-resistant surface.

Prepare the Goat Cheese

Sprinkle the sugar evenly over the goat cheese rounds. Using a kitchen torch, carefully brulee the sugar until it melts and forms a golden crust. If you don’t have a torch, you can place the cheese under a broiler for 1-2 minutes, watching closely to avoid burning.

Caramelize the Sugar

While the goat cheese is cooling, brush the lavash bread lightly with olive oil and warm it in a skillet or oven for a few minutes until slightly crispy.

Prepare the Lavash

Place the bruleed goat cheese on the warm lavash. Top with seasonal preserve and sprinkle with fresh herbs.

Assemble the Dish

Cut the lavash into pieces and serve immediately while the cheese is still warm.

Goat cheese

Lavash bread

Sugar

Seasonal preserve (e.g., fig jam, berry compote)

Fresh herbs (e.g., thyme or rosemary)

In a pot, heat the vegetable broth and keep it warm. In another pot, heat a tablespoon of oil, add the chopped onion and garlic, and sauté until soft. Add the Arborio rice and stir for 1-2 minutes. Gradually add the warm broth, one ladle at a time, stirring continuously until the rice is cooked and creamy. Remove from heat and let cool.

Cook the Risotto

Once the risotto has cooled, mix in the Taleggio cheese, grated Pecorino cheese, salt, and pepper. Form the mixture into small balls, placing a cube of Taleggio in the center of each ball.

Prepare the Filling

Set up a breading station with flour in one bowl, beaten egg in another, and breadcrumbs in a third. Roll each risotto ball in flour, dip it in the egg, and finally coat it with breadcrumbs.

Coat the Arancini

In a deep pot, heat the oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

Fry the Arancini

In a small bowl, mix mayonnaise with truffle oil to taste, and season with salt and pepper.

Make Truffle Aioli

Serve the hot arancini with the truffle aioli on the side.

Arborio rice

Vegetable broth

Taleggio cheese, cubed

Pecorino cheese, grated

Egg, beaten

All-purpose flour

Breadcrumbs

Oil for frying

Preheat your grill or oven to medium-high heat. If using an oven, set it to broil.

Preparation

Season the bone-in striploin steak generously with salt, black pepper, and olive oil on both sides. Allow it to sit at room temperature for about 30 minutes.

Season the Steak

Trim the asparagus and cut the sweet pepper into strips. Toss the asparagus and sweet pepper with olive oil, salt, and black pepper.

Prepare the Vegetables

Grill or broil the steak for about 6-8 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Cook the Steak

During the last 10 minutes of the steak cooking time, add the asparagus and sweet pepper to the grill or place them on a baking sheet and roast in the oven. Cook until tender and slightly charred.

Roast the Vegetables

Remove the steak from the grill or oven and let it rest for 10 minutes. Serve with roasted garlic on the side and the grilled vegetables.

Finish the Dish

Slice the steak against the grain and serve with the asparagus, sweet pepper, and roasted garlic. Garnish with fresh herbs if desired.

Bone-in striploin steak

Asparagus

Roasted garlic

Sweet pepper (red or yellow)

Fresh herbs (optional, e.g., thyme or rosemary)

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

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Stir in the shrimp and cook for 2-3 minutes until they start to turn pink. Add the clams and white wine, and bring to a simmer.

Add the Seafood

Add the saffron threads and lemon juice to the skillet. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

Incorporate Saffron

Add the cooked linguine to the skillet and toss everything together. Season with salt and black pepper to taste.

Combine with Pasta

Sprinkle with fresh parsley and serve immediately.

Garnish and Serve

linguine pasta

shrimp, peeled and deveined

clams, fresh and cleaned

saffron threads

lemon, juiced

garlic, minced

olive oil

white wine

fresh parsley, chopped

salt

black pepper

Preheat the grill or skillet over medium-high heat. Season the Duroc pork chops with olive oil, salt, and black pepper. Grill or sear the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove from heat and let rest.

Prepare the Pork Chop

Cut the winter squash in half, remove the seeds, and roast it in a preheated oven at 400°F (200°C) for about 30-40 minutes until fork-tender. Scoop the flesh into a bowl, add butter, salt, and ground cinnamon, and mash until smooth.

Cook the Winter Squash

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the broccolini and salt, and sauté for an additional 5-7 minutes until tender and bright green.

Sauté the Broccolini

Boil the parsnips in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, cream, and salt, and blend until smooth.

Make the Parsnip Puree

In a saucepan, combine port wine and shallots. Simmer over medium heat until reduced by half. Add beef stock and reduce again until thickened. Stir in butter before serving.

Prepare the Port Demi-Glace

Duroc pork chop

Winter squash (butternut or acorn)

Butter

Ground cinnamon

Broccolini

Parsnips, peeled and chopped

Cream

Port wine

Beef stock

Shallots, finely chopped

Preheat the oven to 425°F (220°C). Wash and peel the potatoes, then cut them into bite-sized cubes.

Prepare the Potatoes

In a large bowl, toss the potato cubes with olive oil, paprika, salt, and black pepper until evenly coated.

Season the Potatoes

Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.

Roast the Potatoes

While the potatoes are roasting, mince the garlic cloves and mix them with mayonnaise, lemon juice, and a pinch of salt in a bowl. Stir until smooth.

Duck Confit Gemelli

Sweet Potato Agnolotti

Tortilla Espnaola

Lamb Bolognese

Brûleed Goat Cheese

Truffle Arancini

24 Oz. Bone In Striploin

Seafood Linguine

16 Oz. Duroc Pork Chop

Papas Bravas

Pâté

Shakshuka

Branzino

Rack Of Lamb

House Made Cocktails

Beet & Goat Cheese

Beef Tartare*

Pei Mussels

Deviled Eggs

Gambas Al Ajillo

Beef Tenderloin Kabobs*

Snapper Crudo

Ricotta Soft Scramble

Roasted Foie Gras Oysters