Red Wine Braised Short Rib

Truffle & Butter Shrimp, Cheddar Grits, Garlicky Chard

Cast Braised & Fried Seared Leeks, Chicken

Pumpkin Brown Scored Butter Mushrooms

Apple Breast – Mushroom w & Braised Duck Risotto, Pomegranate Syrup

Warm Seared Frisée Duck

Utah Sprouts Red freut Citrus Leek Mashed Potato

Prosciutte Roasted Wrapped Brussels

Ruby Orange & Golden Beet Seled Chevre Cream

Hearts of Romaine, Rodicchio, Condied Almonds

Shaved Maytag Pear Blue Pecoring Seled Cheese

Baby, Boby Lettuces Green Smoked Beons Utah Fried Salads Trout Crestini Mustard

Organic Mixed Lettuce

Apple Breast – Spinach Mushroom & Braised Duck Risotto, Pomegranate Syrup.

Warm frisée Duck

Utah Sprouts Red. frest Citrus – Leek Mashed Butter Potato Grain

Bacon Prosciutte Roasted Wrapped Brussels

Hush & Puppies Belly Conf Smoky Bocon Potato, – Entrées Celery Celery Root Root Remoulade Baby

Apple Grilled Cider Pork Tenderloin

Ruby Orange & Golden Walnut Beet

Shaved Maytag Pear Seled Cheese

Boby Lettuces Green Smoked Beons Utah Fried Salads trout Cipollini Crostini, Onions Mustard Chervi

Boston Organic Butter Mixed Lettuce

Fines Herbs Mussels

Leek Purée, Duck Fat Roasted Fingerlings Mushrooms

Filet of Beef

Roasted Clams. Chorizo Pepper, Rouille White Bean – Pepper – Fennel Ragout. Garlic Bread Crumbs.

Seared Yellowfin Tuna & Scallop "Cassoulet"

Cheddar Grits, Garlicky Chard, Braised & Fried Leeks, Truffle Butter

Cast Iron Seared Chicken & Shrimp

Potato – Celery Root Purée Rémoulade. Baby Kale. Apple Cider Jus, Hush Puppies. Smoky Bacon, Celery Root

Grilled Pork Tenderloin & Belly Confit

Worm Olives, Creminelli Salami, Grilled Bread

Local Cheese Board

Sweety Drop Peppers. Sonoma Dry Jack. Cauliflower. Roasted Apple Vinaigrette

Baby Spinach Salad

Smoky Bacon, Pernod. Roasted Tomato. Fines Herbs. Aloli Grilled Bread

Cast Iron Roasted Mussels

Smoked Utah Trout Crostini, Mustard Vinaigrette

Organic Mixed Baby Lettuces

Ruby & Golden Beet Salad

Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the ribs with 1 tablespoon of all-purpose flour, shaking off any excess.

Preheat and season

Heat a heavy Dutch oven or ovenproof braising pot over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When shimmering, add the short ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Transfer browned ribs to a plate.

Brown the short ribs

Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, scraping any browned bits from the bottom.

Sauté aromatics

Pour in 2 cups dry red wine to deglaze, stirring and scraping to loosen browned bits. Bring to a simmer and reduce by about one-third, 4–6 minutes. Add 2 cups beef stock and 1 tablespoon Worcestershire sauce. Stir in 1 teaspoon dried thyme and add 2 bay leaves. Return the browned short ribs and any accumulated juices to the pot, nestling them into the liquid so they are about two-thirds submerged.

Deglaze and build braising liquid

Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling from the bone, 2.5–3 hours. Check once at about 2 hours to ensure liquid covers the ribs; add a bit more stock or water if necessary.

Braise

Carefully remove the short ribs to a platter and tent with foil to keep warm. Skim excess fat from the surface of the braising liquid. Place the pot over medium-high heat on the stovetop and simmer the liquid until reduced and glossy, about 8–12 minutes. Taste and adjust seasoning with salt and pepper as needed. Optionally swirl in 1 tablespoon cold butter to add sheen. Discard bay leaves.

Finish the sauce

While the short ribs braise, increase oven temperature to 400°F (205°C) for the squash during the final 30–40 minutes of braising, or roast concurrently if you have a second oven. Toss 4 cups 1-inch butternut squash cubes with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika (optional), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a large bowl until evenly coated.

Preheat and prepare squash

Spread the squash cubes in a single layer on a rimmed baking sheet lined with parchment paper. Roast in the preheated 400°F (205°C) oven for 25–30 minutes, stirring/turning once halfway through, until edges are caramelized and centers are tender.

Roast

Remove squash from oven and transfer to a serving bowl. Toss with 2 tablespoons chopped fresh parsley. Taste and adjust seasoning if needed. Keep warm until ready to plate with the short ribs.

Finish and garnish

Plate the dish by spooning a little reduced braising sauce onto each plate or shallow bowl. Place one short rib per serving on the sauce and arrange a generous portion (about 1 cup) of roasted butternut squash alongside. Spoon additional sauce over the short rib. Sprinkle on remaining 2 tablespoons chopped fresh parsley and, if using, a light sprinkling of the optional gremolata for brightness.

Serve immediately. Leftover braising sauce can be cooled and refrigerated for up to 3 days or frozen for 2 months.

beef short ribs (bone-in)

kosher salt

freshly ground black pepper

all-purpose flour

olive oil

unsalted butter

yellow onion (coarsely chopped)

carrot (1/2-inch rounds)

celery (1/2-inch slices)

garlic (minced)

tomato paste

dried thyme

bay leaves

red wine (dry, e.g., Cabernet or Merlot)

beef stock (low-sodium)

Worcestershire sauce

butternut squash (peeled, seeded, 1-inch cubes)

maple syrup

ground cinnamon

smoked paprika (optional)

fresh parsley (chopped, for garnish)

fresh parsley (chopped)

optional gremolata (lemon zest + parsley + garlic)

Pat chicken thighs dry with paper towels. Season both sides of thighs with 1 1/2 tsp salt and 1/2 tsp pepper. Dust the thighs lightly and evenly in the all-purpose flour, shaking off excess.

Prep

Heat a large cast-iron skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and 1 tablespoon butter. When butter foams, place chicken thighs skin-side down, spacing apart. Sear without moving for 6-8 minutes until skin is deep golden brown and crisp. Flip and sear the other side 3 minutes. Transfer thighs to a plate.

Brown chicken

While chicken sears, trim the dark green tops of the leeks, halve them lengthwise, and rinse between layers to remove grit. Pat leeks dry and season cut sides with remaining 1/2 tsp salt and 1/2 tsp pepper.

Prepare leeks

Reduce heat to medium. In the same skillet, add 2 tablespoons butter. Add the leeks cut-side down and sear 2-3 minutes until lightly browned. Push leeks to the sides, nestle the browned chicken thighs skin-side up among the leeks. Pour in 2 cups chicken stock and 1 tablespoon white wine (if using) so liquid comes about halfway up the chicken. Add thyme sprigs and bay leaf. Bring to a gentle simmer, cover with a lid or tent of foil, and simmer on low for 18-22 minutes until chicken registers 165°F (74°C) and leeks are tender when pierced.

Remove lid and transfer chicken thighs temporarily to a plate. Increase heat to medium-high and reduce braising liquid for 3-4 minutes until slightly thickened. Add remaining 1 tablespoon butter and return chicken thighs skin-side down to the pan to re-crisp skin 1-2 minutes. Remove chicken and set aside covered to rest. Keep leeks warm in the pan.

Crisp finish

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp pepper. In a medium skillet over medium-high heat, melt 3 tablespoons butter until foaming. Add minced garlic and cook 20-30 seconds until fragrant, careful not to brown. Add shrimp in a single layer and cook 1.5-2 minutes per side until pink and just cooked through. Remove from heat, stir in 1 tablespoon lemon juice, 1 teaspoon truffle oil, and 1 tablespoon chopped parsley. Taste and adjust salt. Keep warm and set aside.

In a medium saucepan, bring 3 cups water, 1 cup whole milk, and 1 tsp salt to a gentle boil.

Bring liquid

Slowly whisk in 1 cup grits, reduce heat to low, and simmer, stirring frequently to prevent lumps and sticking, until thick and creamy — about 20-25 minutes for medium grits. If mixture becomes too thick, stir in additional splash of milk or water.

Cook grits

Off heat, stir in 2 tablespoons butter and 1 cup grated sharp cheddar until melted and smooth. Season with 1/2 tsp black pepper and additional salt to taste. Keep warm.

Finish

While grits cook, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add sliced garlic and red pepper flakes; cook 30-45 seconds until fragrant but not browned. Add chopped chard, sprinkle 1/2 tsp salt, and toss to wilt. Cook 3-5 minutes until leaves are tender and stems are just softened. Finish with 1/2 teaspoon lemon zest and adjust seasoning. Keep warm.

Divide cheddar grits among 4 warm plates (or two large plates). Spoon a portion of garlicky chard next to the grits. Place one braised-and-crisped chicken thigh atop the grits or alongside. Arrange 3 shrimp on each plate and tuck seared leeks around the chicken. Spoon any reduced pan juices from the leeks/chicken over the chicken and leeks. Drizzle shrimp with any remaining butter-truffle pan sauce if desired.

Garnish each plate with chopped parsley, optional grated Parmesan over grits, and a lemon wedge. Serve immediately.

bone-in, skin-on chicken thighs

leeks (white and light green parts), halved lengthwise, rinsed

fine sea salt

neutral oil (grapeseed or canola)

low-sodium chicken stock

dry white wine (optional)

fresh thyme sprigs

bay leaf

large shrimp, peeled and deveined (16/20 count preferred)

garlic, minced

lemon juice

white truffle oil

fresh parsley, finely chopped

medium-ground yellow grits

water

whole milk

sharp cheddar cheese, grated

black pepper

Swiss chard (stems trimmed, leaves roughly chopped)

extra-virgin olive oil

garlic, thinly sliced

red pepper flakes

lemon zest

fresh parsley, chopped

lemon wedges

optional grated Parmesan

Trim mushroom stems and, using a sharp paring knife, lightly score the top of each mushroom cap with a shallow X (about 2-3 mm deep). Peel, seed and cut pumpkin into even 2 cm cubes so they cook evenly.

Prepare mushrooms and pumpkin

Heat 1 tablespoon butter + 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat until shimmering. Add pumpkin cubes in a single layer (work in batches if necessary). Cook, undisturbed, 4–5 minutes until well browned on the bottom, then stir and continue to brown and soften for another 6–8 minutes until tender when pierced with a fork. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer pumpkin to a bowl and keep warm.

Brown pumpkin

Return the skillet to medium-high heat and add remaining 2 tablespoons butter and 1/2 tablespoon olive oil. When butter is foaming, add mushrooms cap-side down, spaced so they aren't crowded. Press gently to ensure contact. Sear 3–4 minutes until deep golden brown on the scored surface. Flip and cook 2 minutes more until just cooked through. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove mushrooms to the bowl with pumpkin and keep warm.

Brown scored mushrooms in butter

Wipe the skillet if necessary and return to medium heat. Add 1 tablespoon olive oil. Add minced shallot and sauté 2–3 minutes until translucent, then add minced garlic and cook 30 seconds until fragrant.

Sweat aromatics

Carefully add 2 tablespoons dry white rum to the skillet to deglaze, scraping up browned bits. If you wish, tilt the pan slightly and ignite the rum briefly to burn off alcohol (optional and do with caution) — allow flame to subside. Let liquid reduce 1–2 minutes.

Flambé or deglaze with rum

Reduce heat to low and stir in 120 ml heavy cream and 1 teaspoon freshly grated nutmeg. Simmer gently 2–3 minutes until sauce begins to thicken. Taste and add 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper; adjust seasoning.

Make nutmeg cream

Add baby spinach in handfuls, stirring until each addition wilts and is coated by the sauce (about 2–3 minutes total). If sauce becomes too thick, add 1–2 tablespoons water or cream to loosen.

Wilt spinach into sauce

Return the browned pumpkin and scored mushrooms to the skillet with the spinach-nutmeg cream. Gently toss to coat and warm through 1–2 minutes. Taste and adjust seasoning with more salt, pepper or lemon if needed.

Plate the mushrooms and pumpkin on a serving dish over the creamed spinach. Sprinkle with chopped parsley, lemon zest and toasted pumpkin seeds if using for texture. Serve immediately.

cremini or button mushrooms (stems trimmed, caps scored with shallow X)

pumpkin (peeled, seeded, cut into 2 cm cubes)

baby spinach (washed, tough stems discarded)

shallot (finely minced)

garlic (finely minced)

dry white rum

heavy cream

freshly grated nutmeg

salt

parsley (fresh, chopped)

optional: toasted pumpkin seeds

Preheat oven to 160°C (320°F). Pat duck legs dry and season skin and cavity with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs olive oil in a Dutch oven over medium-high heat. Place duck legs skin-side down and sear until deeply golden and fat renders, about 6–8 minutes. Turn and brown other side 3 minutes. Transfer legs to a plate.

Brown the duck legs

Pour off excess fat leaving about 1 tbs in the pot. Add chopped shallot, carrot, celery and crushed garlic. Sauté over medium heat until softened, about 5 minutes. Stir in 1 tbs tomato paste and cook 1 minute to remove raw taste.

Add 120 ml white wine to deglaze, scraping browned bits. Reduce wine by half, then add 600 ml stock, bay leaf and thyme. Nestle duck legs back into the liquid. Bring to a gentle simmer, cover and transfer to preheated oven. Braise until meat is very tender and falling from the bone, about 1.5–2 hours.

Deglaze and braise

Remove pot from oven. Transfer duck legs to a tray. Strain braising liquid into a bowl and reserve 200 ml; reduce the remainder on the stovetop if you want a concentrated jus. When cool enough to handle, remove skin and shred meat into bite-size pieces. Skim fat from reserved liquid if desired and keep warm for risotto.

Finish and shred

Warm the reserved braising liquid and keep it near a low flame. In a wide sauté pan or pot, melt 30 g butter with 1 tbs olive oil over medium heat. Add the minced shallot and cook gently until translucent, about 3 minutes; do not brown.

Prepare base

Add the 300 g Arborio rice and stir to coat with butter and oil. Toast the rice 2 minutes until edges look translucent. Add the sliced mushrooms and cook until they release moisture and begin to brown, about 4–5 minutes.

Toast rice and mushrooms

Pour in 80 ml white wine and stir until mostly absorbed.

Deglaze

Begin adding warm reserved braising liquid in  ladlefuls (about 60–90 ml each), stirring frequently and allowing the liquid to be mostly absorbed before adding the next. Continue for about 18–20 minutes until rice is creamy and al dente. Midway (after ~10 minutes) stir in the shredded braised duck to warm through and distribute flavor. If mixture becomes too dry, add up to 100 ml additional warm stock.

Cook risotto

When rice is cooked to desired texture, remove from heat and stir in grated 60 g Parmesan and a knob of butter if desired. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep covered and warm while searing the duck breasts and assembling plates.

Finish risotto

Score the skin of each duck breast in a diamond pattern, taking care not to cut into the meat. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Score and season breasts

Place a cold heavy skillet (preferably cast-iron) over medium heat. Place duck breasts skin-side down in the dry skillet. Cook slowly to render fat and crisp skin, about 6–8 minutes, pressing gently. When skin is golden and most fat has rendered, flip and sear the flesh side 2–3 minutes for medium-rare (internal temp ~58–60°C). Adjust time if you prefer more done. Transfer breasts to a cutting board and rest 6–8 minutes before slicing.

Render skin and sear

While breasts rest, whisk together 1 tbs red wine vinegar, 2 tbs extra-virgin olive oil, 1/2 tbs honey, 1/4 tsp salt and 1/4 tsp pepper. Toss frisée and thin apple slices with the dressing just before plating.

Make frisée salad

Combine 120 ml pomegranate juice, 2 tbs sugar and 1 tsp lemon juice in a small saucepan over medium heat. Stir until sugar dissolves, then simmer gently until syrup thickens and coats the back of a spoon, about 8–10 minutes. Cool slightly; syrup will thicken more as it cools.

Reduce pomegranate syrup

Spoon a generous portion of braised-duck risotto into warm shallow bowls. Fan 3–4 slices of rested duck breast over the risotto. Arrange a small mound of dressed frisée and apple to the side. Drizzle 1–2 tbs pomegranate syrup over the duck and around the plate. Sprinkle a few pomegranate seeds and microgreens or parsley if using. Serve immediately.