ROASTED FOIE GRAS OYSTERS

Olive Oil Pancakes

blood orange, yogurt verjus, pickled fresno

Snapper Crudo

24 oz. Bone in Striploin

DIPS

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

16 oz. Duroc Pork Chop

foie gras, chicken liver, fruit preserve, brioche

PÂTÉ

crispy potatoes, lemon-garlic aioli, chives

Papas Bravas

Potato, tomato, gigandes beans, feta, onion

Tortilla Espnaola

sage brown butter, honey-thyme ricotta, pepitas

SWEET POTATO AGNOLOTTI

SEAFOOD LINGUINE

DUCK CONFIT GEMELLI

Truffle Arancini

piri piri, couscous, roasted fennel, kale

Half Chicken

Lamb Bolognese

farro, labneh, grilled eggplant half/full sizes

Rack of Lamb

Fresh parsley, mint, oregano, khobz, poached egg

Shakshuka

BEET & GOAT CHEESE

BRÛLEED GOAT CHEESE

Beef Tenderloin Kabobs*

PEI Mussels

House Made Cocktails

Deviled Eggs

Branzino

Preheat the Oven

Shuck the oysters and place them on a baking tray lined with parchment paper. Make sure they are well-drained.

Prepare the Oysters

In a skillet over medium heat, add the foie gras and cook until it starts to melt. Stir in the chopped bronze fennel, salt, and pepper, and cook for an additional 2-3 minutes.

Make the Foie Gras Topping

In a bowl, combine the panko bread crumbs with olive oil and lemon juice. Mix well until the crumbs are coated.

Prepare the Panko Mixture

Spoon a small amount of the foie gras mixture onto each oyster, then top with the panko mixture.

Assemble the Oysters

Place the baking tray in the preheated oven and roast the oysters for about 10-12 minutes, or until the topping is golden brown and crispy.

Roast the Oysters

Remove from the oven, let cool for a couple of minutes, and serve warm. Enjoy your roasted foie gras oysters!

Serve

Oysters

Foie Gras

Panko Bread Crumbs

Bronze Fennel (finely chopped)

Olive Oil

Salt

Black Pepper

Lemon Juice

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Prepare the Batter

In another bowl, whisk together the milk, olive oil, vanilla extract, and egg until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Mix Wet and Dry Ingredients

Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil or cooking spray.

Heat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Cook the Pancakes

Serve the pancakes warm with seasonal jam, maple syrup, and a sprinkle of fresh mint.

all-purpose flour

baking powder

salt

sugar

milk

olive oil

vanilla extract

Slice the snapper fillet into thin sashimi-style pieces and arrange them on a serving plate.

Prepare the Snapper

In a bowl, mix the yogurt with verjus (or lemon juice) until smooth. Season with salt to taste.

Make the Yogurt Verjus

Segment the blood oranges, removing the pith and membrane. Set the segments aside.

Prepare the Blood Orange

Thinly slice the Fresno chili peppers and marinate them in a mixture of olive oil, salt, and a splash of vinegar for at least 15 minutes.

Pickle the Fresno Peppers

Spread the yogurt verjus mixture over the snapper slices. Top with blood orange segments and pickled Fresno peppers. Drizzle with olive oil and garnish with fresh herbs.

Assemble the Dish

Snapper fillet

Blood orange

Yogurt

Verjus (or lemon juice)

Fresno chili peppers

Olive oil

Fresh herbs (such as cilantro or parsley)

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)

Black pepper

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

Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast in the oven for 30-40 minutes until soft.

Roast the Eggplant

Once the eggplant is cool, scoop out the flesh and add it to a food processor with tahini, lemon juice, garlic, salt, cumin, and olive oil. Blend until smooth.

Blend the Ingredients

Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley.

Place the yogurt in a cheesecloth or fine mesh strainer over a bowl. Sprinkle with salt and let it drain for at least 2 hours, or overnight in the fridge.

Strain the Yogurt

Transfer the thickened yogurt to a serving dish, drizzle with olive oil, and sprinkle with za'atar.

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, adding water as needed for desired consistency.

Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika.

Warm the pita bread in a toaster or oven until soft.

Warm the Pita

Eggplant

Tahini

Lemon juice

Garlic cloves

Cumin

Parsley (for garnish)

Plain yogurt

Olive oil (for serving)

Za'atar (for garnish)

Canned chickpeas

Paprika (for garnish)

Pita bread

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

Garlic, minced

Parsnips, peeled and chopped

Cream

Port wine

Beef stock

Shallots, finely chopped

In a skillet over medium heat, melt 50 grams of the unsalted butter. Add the finely chopped shallots and minced garlic, sautéing until soft and translucent, about 3-4 minutes.

Sauté the Aromatics

Add the chicken liver to the skillet and cook for about 5-7 minutes, stirring occasionally, until the livers are browned but still slightly pink inside.

Cook the Livers

Remove the skillet from heat and add the cognac or brandy. Return to heat and cook for another minute, allowing the alcohol to evaporate.

Deglaze with Cognac

Transfer the liver mixture to a food processor. Add the foie gras, remaining butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.

Blend the Mixture

Transfer the pâté to a terrine or small bowl. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor.

Chill the Pâté

Once chilled, remove the pâté from the refrigerator. Serve with a generous spoonful of fruit preserve on top and sliced brioche on the side.

Serve with Fruit Preserve and Brioche

Foie gras

Chicken liver

Unsalted butter

Cognac or brandy

Heavy cream

Black pepper, ground

Fruit preserve (e.g., fig or apricot)

Brioche, sliced

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.

Make the Lemon-Garlic Aioli

Once the potatoes are done, remove them from the oven and let them cool slightly. Serve the crispy potatoes hot with the lemon-garlic aioli drizzled on top or on the side. Garnish with chopped chives.

Potatoes

Paprika

Garlic

Mayonnaise

Chives

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.

Roasted Foie Gras Oysters

Olive Oil Pancakes

Snapper Crudo

24 Oz. Bone In Striploin

Dips

16 Oz. Duroc Pork Chop

Pâté

Papas Bravas

Tortilla Espnaola

Sweet Potato Agnolotti

Seafood Linguine

Duck Confit Gemelli

Truffle Arancini

Half Chicken

Lamb Bolognese

Rack Of Lamb

Shakshuka

Beet & Goat Cheese

Brûleed Goat Cheese

Beef Tenderloin Kabobs*

Pei Mussels

House Made Cocktails

Deviled Eggs

Branzino