Beet Gnocchi

Petite Madeleines

pine nut, chanterelle mushroom, jalapeño

Ora King Salmon Crudo

mussels marinière, pommes frites, saffron aioli

Moules Frites

niçoise & castelvetrano olives, chardonnay mustard

Charcuterie Board

poached farm egg, beurre maître d'hôtel, toast

Bavette Steak & Eggs

Shrimp Cocktail

selection of assorted shellfish (serves 2-4)

Grand Plateau

Pommes Purée

black forest ham, mornay, gruyère, sunny side eggs

Croque Madame

Foie Gras Torchon

vanilla ricotta crème patisserie, orange

Crêpes Suzette

Croque Monsieur

Vanilla Bean Crème Brûlée

lardons, egg, goat cheese, frisée, fougasse

Heirloom Beet Salade

hen of the woods, shishito peppers, shoyu

A5 Japanese Wagyu

Pommes Frites

Honeynut Squash

almond, toasted coconut, apple, maple syrup

Ricotta Pancakes

Omelette

Pear Tarte

chanterelle mushroom, croquette, burgundy black truffle, crostini

Sweet Corn Soup

maine mussels, uni, heirloom tomatoes, bottarga

Tomato Ricotta Tortellini

squid ink, prosciutto, pickled peppers, smoked fingerlings

Spanish Octopus

Boil the beets in a pot of water until tender, about 30-40 minutes. Once cooked, let them cool, peel, and then mash them until smooth.

Prepare the Beets

In a bowl, combine the mashed beets, flour, egg, and salt. Mix until a dough forms. If it's too sticky, add more flour as needed.

Make the Gnocchi Dough

On a floured surface, roll the dough into long ropes, then cut into bite-sized pieces. Use a fork to create ridges on each piece.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a skillet, melt the butter over medium heat. Add the pumpkin seeds and cook until the butter is golden brown and the seeds are toasted.

Prepare the Brown Butter Sauce

Add the cooked gnocchi to the skillet with the brown butter sauce. Toss gently to coat. Serve topped with diced apple and crumbled feta cheese.

Combine and Serve

Beets

All-purpose flour

Salt

Apple (diced)

Butter

Pumpkin seeds

Feta cheese (crumbled)

In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly.

Prepare the Butter

In a mixing bowl, whisk together the brown sugar, honey, and eggs until well combined. Slowly add the browned butter to the mixture, whisking continuously.

Mix Wet Ingredients

In a separate bowl, sift together the flour, cinnamon, baking powder, and salt.

Combine Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Combine Mixtures

Preheat your oven to 375°F (190°C) and grease a madeleine pan with butter or non-stick spray.

Preheat the Oven

Spoon the batter into the madeleine molds, filling each mold about 3/4 full.

Fill the Pan

Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers spring back when touched.

Bake

Remove the madeleines from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Cool

unsalted butter

honey

brown sugar

all-purpose flour

eggs

cinnamon

baking powder

salt

Slice the Ora King salmon into thin sashimi-style pieces and arrange them on a serving plate.

Prepare the Salmon

In a pan over medium heat, add a drizzle of olive oil. Sauté the chanterelle mushrooms until they are golden brown, about 4-5 minutes. Season with salt and pepper.

Sauté the Chanterelles

Remove the seeds from the jalapeño and finely chop it. Set aside.

Prepare the Jalapeño

In a small bowl, mix together olive oil, lemon juice, and a pinch of sea salt. Adjust seasoning to taste.

Make the Dressing

On top of the salmon, add the sautéed chanterelles, chopped jalapeño, and sprinkle with pine nuts and fresh herbs. Drizzle the dressing over the dish.

Assemble the Dish

Serve immediately as an appetizer or light entrée.

Serve

Ora King Salmon

Pine Nuts

Chanterelle Mushrooms

Jalapeño

Olive Oil

Lemon Juice

Sea Salt

Fresh Black Pepper

Fresh Herbs (e.g., chives or dill)

In a small bowl, mix the mayonnaise with saffron threads and lemon juice. Season with salt and pepper to taste. Set aside.

Prepare the Saffron Aioli

Rinse the mussels under cold water and scrub the shells to remove any dirt. Discard any mussels that are open and do not close when tapped.

Clean the Mussels

In a large pot, heat olive oil over medium heat. Add chopped shallots and minced garlic, sauté until fragrant. Pour in white wine and bring to a simmer. Add mussels, cover, and cook for about 5-7 minutes until they open up. Stir in chopped parsley and season with salt and pepper.

Cook the Mussels

Peel and cut the potatoes into thin strips. Rinse them in cold water and dry thoroughly. Heat oil in a deep fryer or large pot to 180°C (350°F). Fry the potatoes in batches until golden and crispy, about 3-4 minutes. Drain on paper towels and season with salt.

Prepare the Pommes Frites

Fresh mussels

Shallots

Garlic cloves

White wine

Fresh parsley

Olive oil

Potatoes

Saffron threads

Mayonnaise

Lemon juice

Black pepper

Gather all the ingredients and arrange them on a large serving board or platter.

Prepare the Ingredients

Place the Niçoise and Castelvetrano olives in small bowls or directly on the board.

Arrange the Olives

Spoon the chardonnay mustard into a small bowl and place it on the board.

Add Mustard

Artfully arrange the assorted cured meats and cheeses around the olives and mustard.

Layer the Meats and Cheeses

Place the crackers or baguette slices in a section of the board.

Incorporate Crackers and Baguette

Scatter fresh fruits and nuts around the board to add color and texture.

Add Fresh Fruits and Nuts

Drizzle honey or place jam on the board for a sweet touch.

Finish with Honey or Jam

Niçoise olives

Castelvetrano olives

Chardonnay mustard

Assorted cured meats (e.g., prosciutto, salami, chorizo)

Assorted cheeses (e.g., brie, aged cheddar, goat cheese)

Crackers or baguette slices

Fresh fruits (e.g., grapes, figs, apple slices)

Nuts (e.g., almonds, walnuts, pistachios)

Honey or jam

In a small bowl, mix softened butter with chopped parsley, lemon juice, salt, and black pepper. Set aside.

Prepare the Beurre Maître d'Hôtel

Season the bavette steak with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of butter. Sear the steak for about 4-5 minutes on each side for medium-rare. Remove from skillet and let it rest.

Cook the Bavette Steak

In a pot, bring water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack the eggs into individual cups and gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

While the eggs are poaching, toast the slices of bread until golden brown.

Toast the Bread

Slice the rested bavette steak and arrange it on a plate. Top with poached eggs, and add a dollop of beurre maître d'hôtel. Serve with toasted bread on the side.

Bavette steak

Eggs

Fresh parsley, chopped

Bread (for toasting)

In a large pot, bring the water and salt to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Do not overcook.

Prepare the Shrimp

Remove the shrimp from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.

Ice Bath

Drain the shrimp and arrange them on a serving plate. Serve with lemon wedges, horseradish, and cocktail sauce on the side.

Large shrimp (peeled and deveined)

Water

Lemon (cut into wedges)

Horseradish

Cocktail sauce

In a large pot, bring salted water to a boil. Add the shrimp, mussels, and clams. Boil for 3-5 minutes, or until shrimp are pink, mussels are open, and clams are open. Drain and let cool.

Prepare the Shellfish

If not already shucked, carefully shuck the oysters. Place them on a platter with crushed ice.

Prepare the Oysters

On a large serving platter, arrange the shrimp, mussels, clams, and oysters. Add the cooked king crab legs, and garnish with lemon wedges and chopped parsley.

Arrange the Grand Plateau

Accompany the shellfish with cocktail sauce and hot sauce on the side. Enjoy with your favorite beverage.

Large shrimp, peeled and deveined

Blue mussels, cleaned

Clams, cleaned

Oysters, shucked

King crab legs, cooked

Lemon wedges

Hot sauce

Peel the Yukon Gold potatoes and cut them into evenly sized chunks.

Prepare the Potatoes

Place the potato chunks in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Cook the Potatoes

In a small saucepan, melt the unsalted butter over low heat. Add the whole garlic cloves and cook gently until fragrant and lightly golden, about 5 minutes. Remove from heat and let cool slightly.

Prepare the Garlic Butter

Drain the cooked potatoes and return them to the pot. Add the garlic butter (including the garlic cloves) and heavy cream. Mash until smooth and creamy.

Mash the Potatoes

Finely chop the chives and fold them into the potato mixture. Season with salt and black pepper to taste.

Season the Purée

Transfer the pommes purée to a serving dish and garnish with additional chives if desired. Enjoy!

Yukon Gold potatoes

Unsalted butter

Heavy cream

Chives

In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the flour and whisk for 1-2 minutes until golden. Gradually whisk in the milk, cooking until thickened. Stir in the grated gruyère cheese until melted. Add salt, pepper, and egg yolk, mixing well.

Make the Mornay Sauce

Spread some butter on one side of each slice of bread. Place two slices of bread, buttered-side down, in a skillet over medium heat. Layer with black forest ham and pour some Mornay sauce over the ham. Top with the remaining slices of bread, buttered-side up.

Assemble the Sandwich

Cook for about 3-4 minutes on each side until golden brown and the cheese inside is melted. Remove from skillet and keep warm.