APPLE BOURDELAISE GASTRIQUE

QUICHE FLORENTINE

FRIED POTATOES

DUCK CONFIT

fried in brown MEUNIERE butter, garlic, shallots, potatoes, grilled romaine, sauce moutarde capers, croutons, spinach, grilled okra

PAN TROUT

STEELHEAD TROUT

STEAK, Prime, FRITES

Grilled Rainbow trout, pickled onions, lettuce, tomato, aoili, toasted kaiser

TROUT

Arugula, pickled radishes, Gruyère, herbs de Provençal, Dijon aoili, toasted kaiser

CHICKEN

All – natural beef OR vegan black bean patty, cheddar, lettuce, tomato, red onion, pickles, Dijon, mayo, fine herbs, fresh baguette

BIG CITY BURGER

Leaf lettuce, arugula, radishes, carrot ribbons, almond slivers, Dijon vinaigrette

ALMOND & RADISH

Chèvre, cherry tomatoes, walnuts, red wine vinaigrette

SPINACH

Grilled Rainbow trout, leaf lettuce, tomatoes, green beans, olives, fried potatoes, hard-boiled egg, capers, baslamic vinaigrette

TROUT NICOISE

ARUGULA SALAD

FRIED SCALLOPED POTATOES

BBQ TOFU

GRILLED OKRA

PAN-SEARED BROCCOLI

GRILLED BRUSSELS

GREEN BEANS PROVENÇAL

SLICED BAGUETTE

CRUDITE VEGETABLES

Sautéed broccoli, Brussels, okra, tomatoes, eggplant, apple gastrique

SEASONAL VEGETABLES

Pan – fried in brown butter, garlic, shallots, capers, croutons, spinach, grilled okra

TROUT MEUNIERE

Peel, core and dice enough Granny Smith apples to measure 2 cups. Use firm tart apples; dice into roughly 1/4- to 1/2-inch pieces so they break down evenly during cooking.

Prepare apples

In a medium saucepan over medium heat, add the 1 cup granulated sugar in an even layer. Without stirring initially, let the sugar start to melt at the edges. Once edges melt (about 2–3 minutes), gently swirl the pan occasionally or stir with a heatproof spatula to encourage even caramelization. Cook until the sugar reaches a deep amber color but is not burnt (about 6–8 minutes).

Caramelize sugar

Carefully add the 60 ml water to the caramel — it will sputter vigorously; stand back and use a long-handled utensil. Stir to dissolve any hardened sugar. Immediately add the 120 ml apple cider vinegar and the 45 ml bourbon. Stir to combine and allow the mixture to deglaze the pan, simmering gently for 1–2 minutes to marry flavors and burn off some alcohol.

Deglaze with liquids

Add the diced apples to the pan along with 1 tablespoon fresh lemon juice and the optional star anise if using. Reduce heat to medium-low and simmer, stirring occasionally, until the apples soften and the liquid reduces to a glossy, slightly thickened sauce, about 10–12 minutes. Use the back of a spoon to break down some apple pieces — leave a mix of soft pieces and some texture for a gastrique with body.

Cook apples

Once the mixture has thickened to a sauce consistency (should coat the back of a spoon), remove from heat. Stir in 1 tablespoon unsalted butter until melted and incorporated for gloss and mouthfeel. Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper to taste. Remove and discard the star anise if used. Taste and adjust acidity with a dash more lemon juice or vinegar if needed.

Finish and season

If a smooth gastrique is desired, let the mixture cool slightly then transfer to a blender and puree until smooth, or pass through a fine-mesh sieve, pressing solids to extract sauce. Return to pan and warm briefly before serving. For a chunky finish, skip this step.

Strain or blend (optional)

Use the gastrique warm spooned over roasted pork, duck, chicken, or drizzled on roasted vegetables. Store in an airtight container in the refrigerator for up to 7 days; rewarm gently before using.

Store and serve

Granny Smith apples (peeled, cored, diced)

Granulated sugar

Apple cider vinegar

Bourbon whiskey

Water

Lemon juice (fresh)

Unsalted butter

Fine sea salt

Freshly ground black pepper

Whole star anise (optional)

In a bowl or food processor, combine 1.5 cups flour and 0.25 tsp salt. Cut in 6 tbs cold unsalted butter until mixture resembles coarse crumbs. Add 3 tbs cold water, 1 tablespoon at a time, mixing until dough just comes together. Do not overwork.

Make dough

Form dough into a disk, wrap and chill in refrigerator 30 minutes. Preheat oven to 400°F (200°C). Roll chilled dough on lightly floured surface to a 11-inch circle and fit into a 9-inch (23 cm) tart/quiche pan with removable bottom, pressing into edges. Trim excess. Line pastry with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment and bake 8–10 more minutes until lightly golden. Reduce oven to 350°F (175°C). Let crust cool slightly.

Chill and blind-bake

Squeeze thawed spinach in several changes of paper towel until very dry (important to prevent a watery quiche). Roughly chop and set aside.

Prepare spinach

Heat 1 tsp olive oil and 1 tbs unsalted butter in a skillet over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove, sauté 2–3 minutes until translucent and fragrant but not browned.

Sauté aromatics

Add chopped spinach to the skillet to warm through for 1–2 minutes, season with a pinch of salt. Remove from heat and let cool slightly. In a bowl, whisk together 4 eggs, 0.75 cup whole milk and 0.25 cup heavy cream until smooth. Stir in 4 oz softened cream cheese until incorporated, then fold in 1 cup grated gruyère, the cooled spinach mixture, 0.125 tsp ground nutmeg, 0.75 tsp salt, and 0.5 tsp freshly ground black pepper.

Combine spinach and cheeses

Pour the filling into the prebaked crust and smooth the top. Sprinkle 0.25 cup grated gruyère or parmesan over the surface. Bake at 350°F (175°C) for 30–35 minutes, until the center is just set (a slight jiggle is okay) and top is golden. Remove from oven and cool 10–15 minutes so it sets further.

Fill and bake

While the quiche bakes, make the apple gastrique. In a small saucepan, melt 1 tbs unsalted butter over medium heat. Add 1 diced medium apple and sauté 3–4 minutes until starting to soften. Stir in 0.5 cup granulated sugar and 0.5 cup apple cider vinegar. Add 1 tsp fresh thyme leaves and 0.125 tsp salt.

Cook apples and reduce

Bring mixture to a gentle simmer and cook, stirring occasionally, until the vinegar and sugar reduce to a glossy syrup and the apples are tender, about 8–12 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly — the gastrique will thicken as it cools. If it becomes too thick, thin with 1–2 tsp water.

Simmer to glaze

Slice the quiche and spoon 1–2 tablespoons of warm apple gastrique over each slice (or serve the gastrique alongside in a small spoon or ramekin). Garnish with fresh thyme sprigs. Serve warm or at room temperature.

Plate

all-purpose flour

unsalted butter

cold water

salt

frozen spinach (thawed and well-drained)

shallot, finely chopped

garlic clove, minced

cream cheese, softened

gruyère cheese, grated

eggs

whole milk

heavy cream

nutmeg, ground

black pepper, freshly ground

olive oil

apple cider vinegar

granulated sugar

apple, peeled, cored and diced (medium)

fresh thyme leaves

gruyère or parmesan, grated (for sprinkling)

fresh thyme sprigs

Wash the potatoes well. If using larger potatoes, cut into 1/2-inch thick slices or 3/4-inch cubes so pieces are roughly uniform. If using small new potatoes, halve or quarter them so sizes are similar.

Prepare potatoes

Parboil (optional but recommended for tender centers): place cut potatoes in a pot and cover with cold salted water. Bring to a simmer and cook 6–8 minutes, until just tender but not falling apart. Drain thoroughly and let steam-dry in the colander for 5 minutes; pat dry with a towel. If skipping parboil, proceed with raw potatoes but increase frying time and keep heat lower to avoid burning.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add olive oil and butter and let the butter melt and bubble but not burn.

Add the potatoes in a single layer, cut side down where applicable. Avoid overcrowding; fry in batches if necessary. Let potatoes cook undisturbed for 4–6 minutes to develop a golden crust.

Toss or flip the potatoes and continue to cook, stirring occasionally, for another 6–8 minutes until all sides are golden brown and crisp and the potatoes are cooked through. If potatoes were raw, total cook time will be about 12–18 minutes; if parboiled, 8–12 minutes.

During the last 2 minutes of cooking, add the minced garlic, chopped rosemary, and thyme to the pan and stir to combine so the herbs and garlic become fragrant but not burnt.

Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning. Stir in chopped fresh parsley off the heat for brightness.

Transfer potatoes to a serving dish and keep warm while you finish the salad.

Make the dressing: in a small bowl or jar combine lemon juice, Dijon mustard, honey (or maple), salt, and pepper. Whisk or shake while slowly streaming in the 2 tbsp extra-virgin olive oil until emulsified. Taste and adjust acidity or sweetness as desired.

In a large bowl, combine baby arugula, halved cherry tomatoes, and thinly sliced red onion.

Pour the dressing over the salad and toss gently until leaves are lightly coated. Add shaved Parmesan if using and toss briefly to combine.

Serve the lightly dressed arugula alongside the warm herb fried potatoes. Optionally place some potatoes on top of the arugula for a composed plate. Garnish with extra parsley and a final drizzle of olive oil if desired.

Yukon Gold or red potatoes

Extra-virgin olive oil

Fresh rosemary, finely chopped

Fresh thyme leaves, chopped

Garlic cloves, minced

Kosher salt

Black pepper, freshly ground

Fresh parsley, chopped (for finishing)

Baby arugula

Cherry tomatoes, halved

Red onion, very thinly sliced

Extra-virgin olive oil (dressing)

Fresh lemon juice

Dijon mustard

Honey or maple syrup

Salt (dressing)

Black pepper (dressing), freshly ground

Shaved Parmesan (optional)

Pat duck legs dry with paper towels. In a small bowl combine kosher salt, granulated sugar and freshly ground black pepper. Place legs skin-side up in a single layer in a shallow nonreactive dish. Sprinkle the salt-sugar-pepper mixture evenly over the skin and exposed meat, rubbing gently to coat. Scatter smashed garlic, thyme and rosemary sprigs over and under the legs. Cover tightly with plastic wrap and refrigerate for 12–24 hours (12 hours for a lighter cure, 24 for more pronounced seasoning).

Prepare and cure

After curing, remove duck legs from refrigerator. Rinse each leg under cold water to remove excess salt and herbs, turning to make sure all cure is washed off. Pat thoroughly dry with paper towels. Transfer to a rack set over a tray and refrigerate uncovered for 2–4 hours to dry the skin further (this helps achieve crispiness).

Rinse and dry

Preheat oven to 225°F (105°C). Choose an oven-safe pot or baking dish large enough to hold the legs in a single snug layer. Place the duck legs skin-side down in the dish.

Preheat and arrange

Pour the duck fat over the legs until the meat is fully submerged (use about 1 to 1.5 cups; you may need a little more depending on the vessel). Tuck bay leaves, whole peppercorns and optional orange zest among the legs.

Add fat and aromatics

Cover the dish tightly with a lid or foil and transfer to the preheated oven. Cook gently at 225°F (105°C) for 2.5–3 hours, or until the meat is very tender and pulls away easily from the bone when tested with a fork. Internal temperature will be around 165–175°F but tenderness is the true indicator.

Slow cook (confit)

If not serving immediately, let the legs cool in the fat to room temperature, then refrigerate submerged in the fat in an airtight container. Properly stored, confit will keep for up to 2 weeks in the refrigerator. If you plan to crisp and serve within a few hours, you can proceed to finishing.

Cool and store in fat (optional)

When ready to serve, remove the legs from the fat and gently wipe off excess fat with a paper towel (do not rinse). Season lightly with salt and freshly ground pepper to taste.

Remove from fat and prepare for crisping

Two methods:
- Oven method: Preheat oven to 425°F (220°C). Place legs skin-side up on a wire rack set over a baking sheet. Roast 15–25 minutes until skin is deeply golden and crisp. Watch closely so the skin does not burn.
- Skillet method: Heat 1 tablespoon neutral oil in a heavy skillet over medium-high heat. Place legs skin-side down and press gently for even contact. Cook 4–6 minutes until fat renders and skin crisps, then flip and cook 2–3 minutes to warm the meat through. Transfer to a warm oven briefly if needed.

Crisp in oven or skillet

Serve immediately, garnished with chopped parsley or microgreens and a squeeze of citrus if desired. Duck confit pairs well with crisp salads, lentils, roasted potatoes, or braised greens.

Serve

duck legs (thigh attached)

fresh rosemary sprigs

garlic cloves, smashed

duck fat (rendered) or good-quality lard

bay leaves

whole black peppercorns

optional: orange zest

salt (to taste)

freshly ground black pepper (to taste)

neutral oil (vegetable or grapeseed) for searing

optional: chopped parsley or microgreens

Preheat oven to 420°F (215°C). Toss halved baby potatoes with 1 tbsp olive oil, smashed garlic clove, thyme or rosemary, ½ tsp kosher salt and ¼ tsp black pepper on a rimmed sheet pan. Roast cut-side down for 20–25 minutes until golden and tender. Keep warm.

While potatoes roast, toss bread cubes with 1 tbsp olive oil, ¼ tsp garlic powder and ¼ tsp salt. Spread in a single layer on a small sheet pan and toast in the oven for 8–10 minutes, tossing once, until crisp and golden. Remove and set aside.

Preheat a grill pan or outdoor grill to medium-high. Brush romaine halves and okra with 2 tbsp olive oil and season with ½ tsp salt and ¼ tsp pepper.

Grill romaine cut-side down for 1–2 minutes until char marks form but leaves remain crisp; remove and keep warm. Grill okra 2–3 minutes per side until slightly charred and tender. Set aside.

Pat trout fillets very dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper (split between fillets) and lightly dredge both sides in flour, shaking off excess.

In a large skillet (preferably stainless steel or cast iron) heat 1 tbsp neutral oil over medium-high until shimmering. Add trout skin-side down and cook undisturbed 3–4 minutes until skin is crisp and the fish releases easily. Flip carefully and cook 1–2 minutes more until just cooked through (internal temp ~125–130°F/52–54°C). Transfer fish to a warm plate and tent with foil.

Wipe skillet briefly and return to medium heat. Add 8 tbsp unsalted butter and cook, swirling frequently, until the milk solids turn golden brown and smell nutty (3–5 minutes). Watch closely to avoid burning.

Lower heat to medium-low, add minced shallot and garlic and sauté 30–45 seconds until fragrant (do not brown). Stir in 2 tbsp lemon juice and 2 tbsp chopped parsley. Taste and season with a pinch of salt and pepper. Remove from heat to prevent the butter from darkening further.

Spoon a few tablespoons of the brown meunière butter over the rested trout fillets just before plating.

In a small saucepan over medium heat, add 1 tbsp white wine and scrape any browned bits from the trout pan if desired. Reduce by half (about 1 minute). Whisk in 2 tbsp Dijon mustard, 2 tbsp chopped capers, and 2 tbsp heavy cream. Bring to a gentle simmer for 1 minute to thicken slightly.

Swirl in 1 tbsp cold unsalted butter off the heat to gloss the sauce. Season with ¼ tsp salt and ¼ tsp black pepper. Keep warm.

Toss baby spinach lightly with a pinch of salt and a drizzle of olive oil or a squeeze of lemon (optional). Divide spinach among two plates along with roasted potatoes.

Place a grilled romaine half and several grilled okra pieces on each plate. Lay a trout fillet over the greens or beside the romaine.

Drizzle the sauce moutarde-caper over and around the trout (about 1–2 tbsp per plate). Spoon 1–2 tbsp brown meunière butter directly on each fillet for richness.

Scatter croutons over the spinach and garnish with extra chopped parsley, a few extra capers if desired, and lemon wedges. Serve immediately.

whole trout fillets (skin on), about 6–8 oz each

all-purpose flour (for dredging)

kosher salt

shallots, finely minced

garlic, finely minced

fresh lemon juice

fresh flat-leaf parsley, chopped

capers, drained and roughly chopped

white wine (or low-sodium chicken stock)

unsalted butter (for finishing sauce)

black pepper

baby potatoes or fingerlings, halved

garlic, smashed

fresh thyme or rosemary (optional)

romaine hearts, halved lengthwise

okra, trimmed and halved lengthwise

olive oil (for brushing)

baby spinach leaves

day-old baguette, cut into 1/2" cubes

olive oil (for croutons)

garlic powder (for croutons)

fresh lemon wedges

extra parsley, chopped

extra capers (optional)

Pat the steelhead fillets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly dust the skin side and flesh side with the 2 tablespoons of flour, shaking off any excess — this helps achieve a golden sear.

Prepare and season fish

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Place fillets skin-side down in the pan, pressing gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down without moving 3–4 minutes, until the skin is crisp and the flesh has cooked about two-thirds of the way up.

Cook

Flip the fillets carefully and reduce heat to medium. Add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the tops of the fillets while they finish cooking, about 1–2 minutes more, until an instant-read thermometer inserted into the thickest part reads 120–125°F (49–52°C) for medium-rare to medium, or cook to your preferred doneness. Remove fillets to a warm plate tented with foil to rest 3–4 minutes. Squeeze half the lemon over the fillets before serving.

Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch 2–3 minutes until bright green and slightly tender but still crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.

Big City Bread Cafe

Apple Bourdelaise Gastrique

Quiche Florentine

Fried Potatoes

Duck Confit

Pan Trout

Steelhead Trout

Steak, Prime, Frites

Trout

Chicken

Big City Burger

Almond & Radish

Spinach

Trout Nicoise

Arugula Salad

Fried Scalloped Potatoes

Bbq Tofu

Grilled Okra

Pan-seared Broccoli

Grilled Brussels

Green Beans Provençal

Sliced Baguette

Crudite Vegetables

Seasonal Vegetables

Trout Meuniere