Burnt Celery Root Puree, Dill Vinaigrette, Pickled Celery Curls

Grilled Octopus With Gigantes Plaki

Pomegranate Jus, Bramati Polenta, Citrus-Chili Crumble

Wagyu Beef Cheek

48-Hour marination, Potato Pave, Coconut-Chicken Veloute

Piri-Piri Chicken

Citrus Chipotle Sauce, Brandy-Soaked Currants, Yuzu Crema

Wagyu Steak Tartare

Cucumber-Cilantro Granita, Bruleed Peaches, Citrus Tuile

Lavender Crema

Charred Maitake Mushroom, Herb Honey, Kalamata Powder

Whipped Labneh With Herb Fried Homemade Pita

Charred Cauliflower Puree, Green Goddess Aioli, White Balsamic Reduction

Grilled Cauliflower Steak

Kurobuta Pork Chop, Romesco, Fennel Cream

Cotoletta Alla Milanese

Herb-Garlic Crusted Lamb Chops

48 Hour Marination, Potato Pavé, Coconut-Chicken Veloute

Mini Piri Chicken Lolli

Alaskan King Crab, Meyer Lemon Aioli, Golden Whitefish Tobiko

King Crab Au Gratin

Lobster Thermidor

Pickled Watermelon Rind, Watermelon Dressing, Watermelon Granita

Baby Heirloom Tomato & Compressed Melon

Crispy Artichokes Hearts, Salsa Brava, Artichoke Aioli

Artichoke Bravas

Seared Wild Mushrooms

Tahina Aioli, Herb Oil, Tamarilla Tomato Jam

Grilled Asparagus

Carrot-Ginger Puree, Ras-el-Hanout Vinaigrette, Crispy Chickpeas

Moroccan Roasted Carrots

Kataifi Pastelito

Sherry Vinaigrette, Butternut Squash Crema, Crispy Quinoa, Bulgarian Feta

Red and Gold Beet

Branzino Zarandeado

Lobster, King Crab, Shrimp, Oysters, Hamachi Crudo, Yuzu Mignonette, Plankton maldon

Seafood Tower

Beau Soleil Oysters

Piave Vecchio Espuma, Spanish Chorizo Ragu, Chive Oil

Seared Scallops

Red and Golden Beet Salad

Boil the octopus in salted water for about 45 minutes until tender. Let cool, then cut into pieces.

Prepare the Octopus

Preheat the grill. Marinate octopus pieces in olive oil, minced garlic, lemon juice, salt, and pepper for at least 30 minutes. Grill for 3-4 minutes per side until slightly charred.

Grill the Octopus

Soak the giant beans overnight in water. Drain and cook in fresh water until tender, about 1 hour.

Prepare the Beans

In a saucepan, heat olive oil, sauté chopped onions and garlic until soft. Add tomato sauce, cooked beans, parsley, salt, and pepper. Simmer for 20 minutes.

Cook the Gigantes Plaki

Peel and chop the celery root, then roast it in the oven until burnt and tender.

Prepare the Celery Root

Blend the roasted celery root with butter and heavy cream until smooth. Season with salt and pepper.

Make the Puree

In a bowl, whisk together olive oil, red wine vinegar, chopped dill, salt, and pepper until emulsified.

Mix the Vinaigrette

Using a vegetable peeler, create thin curls of celery. In a saucepan, combine vinegar, water, sugar, and salt, then bring to a boil. Pour over celery curls and let sit for at least 30 minutes.

Pickle the Celery

Octopus

Olive oil

Garlic

Lemon

Salt

Black pepper

Giant beans (gigantes)

Tomato sauce

Onion

Parsley

Celery root

Butter

Heavy cream

Fresh dill

Red wine vinegar

Celery

White vinegar

Water

Sugar

Preheat the oven to 300°F (150°C). Season the Wagyu beef cheeks with salt and black pepper.

Seasoning Beef Cheeks

In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef cheeks on all sides until browned. Remove and set aside.

Searing Beef Cheeks

In the same pot, add onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

Sautéing Vegetables

Pour in red wine, scraping the bottom of the pot to deglaze. Allow to reduce by half.

Deglazing

Return the beef cheeks to the pot, add beef stock, pomegranate juice, and thyme. Bring to a simmer.

Combining Ingredients

Cover and transfer to the oven. Cook for 3 hours or until the beef is tender.

Slow Cooking

In a saucepan, bring water to a boil. Add salt.

Preparing Water

Slowly whisk in polenta, stirring constantly to avoid lumps. Cook for about 30 minutes on low heat, stirring frequently.

Cooking Polenta

Stir in butter and Parmesan cheese until melted and creamy. Adjust seasoning if necessary.

Finishing Polenta

In a bowl, mix panko breadcrumbs, citrus zest, red chili flakes, and olive oil until combined.

Preparing Crumble Mixture

Spread the mixture on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes until golden and crispy.

Baking the Crumble

On each plate, spoon a generous portion of Bramati polenta, place the Wagyu beef cheek on top, and drizzle with pomegranate jus. Sprinkle with the citrus-chili crumble before serving.

Final Assembly

Wagyu beef cheeks

Onion, chopped

Carrot, chopped

Celery, chopped

Garlic, minced

Red wine

Beef stock

Pomegranate juice

Thyme, fresh

Polenta

Parmesan cheese, grated

Panko breadcrumbs

Citrus zest (orange and lemon mixed)

Red chili flakes

In a bowl, combine piri-piri sauce, minced garlic, lemon juice, olive oil, salt, and pepper.

Prepare the Marinade

Place the whole chicken in a large resealable bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 48 hours.

Marinate the Chicken

Peel and slice the potatoes thinly. Layer them in a greased baking dish.

Prepare the Potatoes

Melt butter and mix with heavy cream, salt, and pepper. Pour the mixture over the layered potatoes.

Add Butter and Cream

Cover with foil and bake in a preheated oven at 180°C (350°F) for 1 hour. Remove foil and bake for an additional 15 minutes until golden.

Bake

In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes until golden.

Make the Roux

Slowly whisk in chicken stock and coconut milk. Bring to a simmer and cook until thickened, about 5-7 minutes.

Add Liquids

Season

Preheat grill to medium-high heat. Remove chicken from marinade and grill for 30-35 minutes, turning occasionally, until fully cooked.

Grill the Chicken

whole chicken

piri-piri sauce

garlic cloves

fresh lemon juice

olive oil

salt

black pepper

potatoes

butter

heavy cream

chicken stock

coconut milk

flour

Finely chop the Wagyu beef and place it in a bowl.

Chop the beef

Add the diced shallot, chopped capers, egg yolk, Dijon mustard, salt, and black pepper to the beef. Mix gently until well combined.

Combine ingredients

Season to taste

In a small bowl, combine the minced chipotle peppers, orange juice, lime juice, and honey. Mix well.

Mix sauce

In a small bowl, soak the dried currants in brandy for at least 30 minutes.

Soak currants

In a small bowl, mix the sour cream with yuzu juice until smooth.

Combine crema

On a plate, form the steak tartare mixture into a mound. Drizzle with citrus chipotle sauce and top with brandy-soaked currants.

Plate the tartare

Serve with a dollop of yuzu crema on the side.

Add yuzu crema

Wagyu beef

Shallot, finely diced

Capers, rinsed and chopped

Egg yolk

Dijon mustard

Black pepper, freshly ground

Chipotle peppers in adobo sauce, minced

Fresh orange juice

Fresh lime juice

Honey

Dried currants

Brandy

Sour cream

Yuzu juice

In a saucepan, combine heavy cream, sugar, and dried lavender. Heat gently over medium heat until sugar dissolves and the mixture is warm. Remove from heat and let steep for 15 minutes.

Prepare the Lavender Infusion

Whisk the egg yolks in a bowl. Slowly add the warm cream mixture to the yolks, whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat until thickened, about 5 minutes. Strain through a fine sieve into a bowl and cool.

Make the Custard Base

Cover the crema and refrigerate for at least 2 hours until chilled.

Chill

In a blender, combine cucumber, cilantro, lime juice, sugar, and water. Blend until smooth.

Blend Ingredients

Pour the mixture into a shallow dish and freeze for at least 4 hours, scraping with a fork every hour to create a granita texture.

Freeze

Preheat the broiler. Place peach halves cut-side up on a baking sheet. Sprinkle brown sugar evenly over each peach half.

Prepare Peaches

Broil peaches for 3-5 minutes until the sugar is caramelized and bubbly. Remove from oven and let cool slightly.

Broil

In a bowl, mix granulated sugar, flour, lemon zest, orange zest, and melted butter. Add egg whites and whisk until smooth.

Prepare the Tuile Batter

Preheat the oven to 350°F (175°C). Drop teaspoons of the batter onto a parchment-lined baking sheet and spread into thin circles. Bake for 5-7 minutes until golden. Allow to cool before removing.