house made cavatelli / pancetta / reggiano / bread crumbs

DUCK RAGU

roasted butternut squash/asparagus / pomegranate ponzu sauce

MISO ROASTED HALIBUT

crispy skin / caramelized onion mash / 12 hour tomato / buttermilk cream

BELL & EVANS CHICKEN THIGH

CRISPY CALAMARI

Season the duck legs with salt and pepper. In a large pot, heat some olive oil over medium-high heat and sear the duck legs skin-side down until golden brown. Remove and set aside.

Prepare the Duck

In the same pot, add the pancetta and cook until crispy. Add the diced carrot, celery, and onion, and sauté until softened. Stir in the minced garlic and cook for an additional minute.

Cook the Aromatics

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, then add the chicken stock, thyme, and bay leaves.

Deglaze and Simmer

Return the duck legs to the pot, cover, and reduce the heat to low. Let simmer for 1.5 to 2 hours, or until the duck is tender and falling off the bone.

Cook the Duck

Remove the duck legs, shred the meat, and discard the bones. Return the shredded meat to the pot, check seasoning, and adjust with more salt and pepper if needed.

Finish the Ragu

Duck legs

Pancetta

Carrot, diced

Celery, diced

Onion, diced

Garlic, minced

Red wine

Chicken stock

Fresh thyme

Bay leaves

Salt

Black pepper, freshly ground

Preheat the oven to 425°F (220°C). Peel and cube the butternut squash into bite-sized pieces. Trim the asparagus and cut it into 2-inch pieces.

Prepare the Butternut Squash and Asparagus

Toss the butternut squash and asparagus with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes or until tender and golden, stirring halfway through.

Roast the Vegetables

In a small bowl, mix together the miso paste, honey, soy sauce, rice vinegar, and a pinch of salt and pepper until smooth.

Prepare the Miso Glaze

Place the halibut fillets on a baking dish. Brush the miso glaze generously over the top of each fillet.

Glaze the Halibut

Add the halibut to the oven and roast alongside the vegetables for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Roast the Halibut

In a small saucepan, combine pomegranate juice and a splash of soy sauce. Heat gently until slightly reduced and thickened, about 5-7 minutes.

Prepare the Pomegranate Ponzu Sauce

Plate the miso roasted halibut alongside the roasted butternut squash and asparagus. Drizzle with pomegranate ponzu sauce, garnish with sesame seeds and pomegranate seeds before serving.

Serve

Halibut fillet

Miso paste

Butternut squash

Asparagus

Pomegranate juice

Soy sauce

Rice vinegar

Honey

Olive oil

Black pepper

Sesame seeds

Pomegranate seeds

Preheat your oven to 425°F (220°C). Season the chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat and sear the chicken thighs, skin side down, until crispy, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Transfer to the oven and bake for 20-25 minutes until fully cooked.

Prepare the Chicken Thighs

Slice the onions thinly and cook them in a skillet over low heat with butter until caramelized, about 20-30 minutes. Meanwhile, boil the potatoes until tender, drain, and mash with milk. Combine the mashed potatoes with the caramelized onions.

Make the Caramelized Onions

Slice the ripe tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and oregano, and roast in the oven at 225°F (107°C) for 12 hours until concentrated and flavorful.

Prepare the Tomatoes

In a mixing bowl, combine buttermilk and heavy cream. Whisk until slightly thickened. Season with salt to taste.

Make the Buttermilk Cream

On a plate, serve the crispy chicken thighs with a generous scoop of caramelized onion mash, topped with roasted tomatoes, and a drizzle of buttermilk cream.

Plate and Serve

Bell & Evans chicken thighs

Potatoes

Onion

Butter

Milk

Ripe tomatoes

Dried oregano

Buttermilk

Heavy cream

In a bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Dip the calamari rings into the beaten eggs and then coat with the flour mixture.

Prepare the Calamari

In a deep pan or fryer, heat vegetable oil to 180°C (350°F).

Heat the Oil

Carefully add the coated calamari rings to the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes. Remove and place on a paper towel to drain.

Fry the Calamari

In a small bowl, combine soy sauce, fish sauce, brown sugar, lime juice, chili flakes, and chopped cilantro. Mix well until the sugar dissolves.

Make the Thai Sauce

In a bowl, toss together the diced red bell pepper, julienned carrot, cucumber, and chopped green onions.

Prepare the Vegetable Confetti

Plate the crispy calamari topped with vegetable confetti and drizzle the Thai sauce over the top. Enjoy!

Duck Ragu

Miso Roasted Halibut

Bell & Evans Chicken Thigh

Crispy Calamari