GIANDUJA Cheesecake

Trio of Cheese PLATE

Lemon Curd MILLE

HOUSE MADE ICE CREAM

BASQUE CHEESECAKE

CREME BROLEE

GIANDUJA BASQUE CHEESECAKE

Trio of Cheese, Cherry Preserves, Crostini

CHEESE PLATE

Oat, Walnut, Miso Ice Cream, Whey Caramel

POACHED PEAR

HOUSE – MADE ICE CREAM

MILLE FEUILLE

CRÈME BRÛLÉE

1/2 Dozen House

Dozen & Mignonette

Dozen

1/2 Dozen

RICOTTA Artichoke GNOCCHI

CHEF'S SELECTION OF OYSTERS * BREAD SERVICE

New York Strip, FRITES

CASSOULET Duck Leg

FONDANT Fig SWEET POTATO

Michigan STRIPED BASS

CHEF'S SELECTION OF OYSTERS BREAD SERVICE

BEET Cervelle de SALAD

Bake the cheesecake in the preheated oven for 50-60 minutes until the center is set but slightly jiggly.

Bake Cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

Cool in Oven

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.

Chill Cheesecake

Cream cheese

Granulated sugar

Eggs

Espresso powder

Cinnamon

Crushed hazelnuts

Vanilla extract

Using a sharp cheese knife, cut the Brie into wedges, the aged cheddar into cubes, and crumble the blue cheese into bite-sized pieces.

Cut the cheeses

On a large serving platter, arrange the cheese pieces aesthetically. Place the Brie wedges in a corner, scatter the cheddar cubes in the center, and sprinkle the blue cheese around.

Arrange on platter

In a small bowl, place cherry preserves and set it next to the cheese platter for dipping.

Add cherry preserves

Brie cheese

Aged cheddar cheese

Blue cheese

Roll the lemons on a countertop to soften them, then cut them in half and juice them until you have about 3/4 cup of lemon juice, removing any seeds.

Juicing the Lemons

In a medium saucepan, whisk together the lemon juice, granulated sugar, eggs, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 10-15 minutes).

Cooking the Curd

Once thickened, remove from heat and stir in the unsalted butter until fully melted and combined. Let the lemon curd cool to room temperature, then refrigerate for at least 2 hours until set.

Finishing the Curd

Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. Cut into rectangles of desired size.

Preparing the Puff Pastry

Transfer the rectangles to a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing too much. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.

Baking the Pastry

While the pastry cools, whip the heavy cream using a mixer until soft peaks form. Add in vanilla extract and powdered sugar, continuing to whip until stiff peaks form.

Making the Cream

Once the puff pastry is cool, slice each rectangle in half horizontally. Spread a layer of lemon curd on the bottom half, followed by a generous layer of whipped cream. Top with the other half of the pastry and dust with powdered sugar before serving.

Assembling the Dish

Fresh Lemons

Granulated Sugar

Unsalted Butter

Egg Yolks

Puff Pastry

Vanilla Extract

Powdered Sugar

Heavy Cream

In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt.

Combine Ingredients

Using a whisk or an electric mixer, blend the mixture on medium speed until the sugar is fully dissolved and the mixture is smooth.

Whisk Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for best results.

Chill Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes.

Churn Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze Ice Cream

Scoop the homemade ice cream into bowls or cones and enjoy!

Serve

Whole Milk

Salt

Preheat your oven to 200°C (400°F). This high temperature is crucial for achieving the classic burnt top of the Basque cheesecake.

Preheat the Oven

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add the sugar and mix until fully incorporated.

Prepare the Batter

Add the eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and creamy.

Add Eggs

Pour in the heavy cream and vanilla extract. Mix until the batter is well combined and silky.

Incorporate Cream and Vanilla

Sift the flour and salt over the batter. Gently fold them into the mixture until just combined. Be careful not to overmix.

Add Dry Ingredients

Line a round 8-inch (20 cm) springform pan with parchment paper, ensuring that the paper extends above the rim. This will help with easy removal of the cheesecake.

Prepare the Baking Pan

Pour the batter into the prepared springform pan. Bake in the preheated oven for about 25-30 minutes, or until the top is burnt and the center is slightly jiggly.

Bake the Cheesecake

Remove the cheesecake from the oven and let it cool in the pan for about 15-20 minutes. Then, refrigerate it for at least 2 hours or overnight for best flavor.

Cool the Cheesecake

Once chilled, carefully remove the cheesecake from the pan. Slice and serve as is or with a dusting of powdered sugar.

Cream Cheese

Sugar

All-Purpose Flour

In a medium saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream and add the pod as well). Heat over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.

Heat the Cream

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Whisk Egg Yolks and Sugar

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Remove the vanilla bean pod and strain the mixture through a fine-mesh sieve into a clean bowl.

Combine Mixtures

Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.

Fill Ramekins

Fill the baking dish with hot water until it comes halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

Bake in Water Bath

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or until chilled and set.

Cool and Chill

Once the custards are chilled, sprinkle about 1 teaspoon of granulated sugar over the surface of each custard.

Prepare for Caramelizing

Using a kitchen torch, carefully caramelize the sugar until it forms a golden crust. Alternatively, you can place the ramekins under a broiler for 2-5 minutes, watching closely to prevent burning.

Use a Torch or Broiler

Allow the caramelized sugar to cool and harden for a few minutes before serving.

Let it Set

heavy cream

vanilla bean

egg yolks

granulated sugar

salt

Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated.

Prepare the Crust

Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.

Prepare the Filling

Gradually add sugar, mixing until fully combined. Add the eggs one at a time, mixing well after each addition.

Stir in the heavy cream, cooled espresso, cinnamon, crushed hazelnuts, vanilla extract, and salt. Mix until the batter is smooth and well combined.

Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.

Once cooled, refrigerate for at least 4 hours or overnight before serving.

Before serving, whip cream to your desired consistency and spread or dollop it on top of the cheesecake.

Serve the Cheesecake

Sprinkle with additional crushed hazelnuts and chocolate shavings if desired. Slice and enjoy!

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Heavy cream

Espresso, brewed and cooled

Whipped cream

Crushed hazelnuts for garnish

Chocolate shavings (optional)

Choose high-quality Brie, aged cheddar, and Gorgonzola cheeses. Use a cheese board for presentation. Cut the Brie into wedges, slice the cheddar into cubes, and crumble the Gorgonzola. Arrange the cheeses on the board, spacing them apart.

Select and Arrange the Cheeses

Spoon the cherry preserves into a small serving dish and place it next to the cheese board.

Prepare the Cherry Preserves

Open the package of crostini and arrange them in a pile or a neat line on the cheese board, ensuring they are easily accessible for guests.

Arrange the Crostini

Brie Cheese

Aged Cheddar Cheese

Gorgonzola Cheese

Cherry Preserves

Crostini

Peel the pears, leaving the stems intact. Cut a small slice off the bottom of each pear to create a flat base.

Prepare the Pears

In a large pot, combine water, sugar, vanilla extract, cinnamon stick, and lemon juice. Stir to dissolve the sugar.

Make Poaching Liquid

Bring the poaching liquid to a gentle simmer. Carefully add the pears to the pot, ensuring they are submerged. Cover and simmer for about 20-25 minutes, or until the pears are tender.

Poach the Pears

Once tender, remove the pears from the poaching liquid and let them cool. You can strain the poaching liquid and reduce it further to make a syrup if desired.

Cool the Pears

Pears

Water

Cinnamon Stick

Lemon Juice

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm, stirring until the sugar is dissolved.

Mixing the Base

In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the warm cream mixture to the egg yolks while whisking constantly to temper the yolks. This prevents them from scrambling.

Tempering the Egg Yolks

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Add the salt and stir well.

Combining Mixtures

Cook the mixture over medium heat, stirring constantly until it thickens slightly and coats the back of a spoon, about 8-10 minutes. Do not let it boil.

Cooking the Base

Remove the saucepan from heat and stir in the vanilla extract. Pour the mixture into a bowl and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.

Cooling the Base

Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churning the Ice Cream

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Freezing the Ice Cream

Scoop the ice cream into bowls or cones and serve immediately. Enjoy your homemade ice cream!

Serving

whole milk

vanilla extract

Zest the lemons and set aside. Juice the lemons until you have about 1 cup of juice. In a saucepan, combine the lemon juice, lemon zest, sugar, and salt over medium heat.

Prepare the Lemon Curd

In a separate bowl, whisk together the eggs until well combined. Gradually add the egg mixture to the saucepan, stirring continuously.

Continue to cook the mixture on low heat, stirring constantly until it thickens and coats the back of a spoon (about 10-15 minutes).

Remove from heat and stir in the butter until melted and smooth. Allow to cool slightly, then transfer to a bowl, cover with plastic wrap, and refrigerate until set.

In a saucepan, heat the milk and half of the sugar over medium heat until it just begins to simmer.

Make the Vanilla Pastry Cream

In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.

Gradually add the hot milk mixture to the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes).

Remove from heat, scrape the seeds from the vanilla bean and add them along with the butter. Stir until smooth. Allow to cool, then refrigerate.

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.

Gianduja Cheesecake

Trio Of Cheese Plate

Lemon Curd Mille

House Made Ice Cream

Basque Cheesecake

Creme Brolee

Gianduja Basque Cheesecake

Cheese Plate

Poached Pear

House – Made Ice Cream

Mille Feuille

Crème Brûlée

1/2 Dozen House

Dozen & Mignonette

Dozen

1/2 Dozen

Ricotta Artichoke Gnocchi

Chef's Selection Of Oysters * Bread Service

New York Strip, Frites

Cassoulet Duck Leg

Fondant Fig Sweet Potato

Michigan Striped Bass

Chef's Selection Of Oysters Bread Service

Beet Cervelle De Salad