La Toilette

Bistro Steak Frites

Grilled Asparagus, Brandy Cream Sauce, Potato Gratin

Char Grilled Petite Filet Mignon

McEwen's Yellow Corn Grits, Fried Okra, White Wine Butter Sauce

Blackened Louisiana Redfish

Free Range Chicken Paillards

Shrimp and Vegetable Risotto

Breast Slices, Fingerling Potato, Haricot Vert, Veal Glace

Duck Confit

Roast Tomato, Fingerling Potato, Mignonette

Pan Seared Red Snapper Provencal

Yam, Parsnip and Butternut Squash Rosti

Arugula, Haricots, Fingerlings, Roast Red Pepper, French Feta

Market Salad

Gulf Lump Crab, Iceberg Lettuce, Tomato, Lemon Aioli

West Indies Salad

Baby Iceberg, Bacon Lardons, Tomato, Danish Blue Cheese

Bistro BLT Salad

Hellefied Filé Gumbo

Florida Melon, French Feta, Pistachio, Gastrique, Sea Salt

Watermelon Salad

Charred Spanish Octopus

Oven Roasted Marrow Bone

Maryland Style Crab Cakes

Creamed Corn, Bacon, Cherry Tomato, Arugula

Fried Green Tomatoes

House Cured Pork Belly

Artisanal Cheeses, Assorted Chocolate Bites

Artisan Chocolate & Cheese Plate

Char Grilled Lamb Chop

Roasted Trumpet Mushrooms, Smoked Bacon, Gorgonzola Fonduta

Gnocchi e Fungo

Red Chili, Winter Citrus, Tangerine Agrumato

Charred Octopus Terrine

Massachusetts Scallops, Shaved Fennel, Orange Supremes

Scallop Crudo

Combine sugar and water in a small saucepan over medium heat. Add crushed cardamom pods and orange zest. Stir until sugar dissolves and bring to a gentle simmer. Let simmer for 2 minutes to bloom the cardamom and extract citrus oils, then remove from heat. Cover and steep for 8 minutes to intensify flavor.

Make the syrup

Strain the syrup through a fine mesh sieve into a small bowl or jar, pressing on solids to extract liquid. Discard solids. Keep warm or at room temperature until ready to use.

Brew 1.5 cups of very strong coffee or pull two short espressos (about 12–14 fl oz / 375 ml total) and pour into a heatproof pitcher.

Brew

In a small saucepan, combine whole milk and heavy cream and heat over low-medium just until steam appears and small bubbles form at the edge (do not boil). Remove from heat. Slowly whisk or froth the warm milk/cream into the brewed coffee to create a silky, integrated base.

Heat and combine with dairy

In a small ramekin, stir together unsalted butter, vanilla extract, and a pinch of sea salt until smooth. Add the warm citrus-cardamom syrup (about 2 tablespoons) to the butter-vanilla mixture and whisk quickly to emulsify — this creates a glossy, fragrant finish.

Emulsify flavor

Pour the butter-vanilla-syrup mixture into the coffee base and stir briskly for 15–20 seconds to incorporate. Taste and add additional syrup (up to 1 tbs) if you prefer sweeter; adjust salt if needed.

Divide the finished coffee between two warmed cups (about 3/4 cup each). If using, spoon 1 tablespoon lightly whipped cream onto each cup.

Serve

Garnish each cup with an orange twist and a light dusting of grated dark chocolate or a pinch of espresso powder. Serve immediately.

freshly brewed espresso or strong coffee

whole milk

heavy cream

granulated sugar

water

fresh orange zest

green cardamom pods, lightly crushed

unsalted butter

pure vanilla extract

sea salt

fresh orange twist

lightly whipped cream (optional)

grated dark chocolate or espresso powder (optional)

Peel the potatoes (optional) and cut into 1/3-inch (8 mm) matchsticks. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes, up to 2 hours. This removes excess starch for crisper fries.

Prepare and soak potatoes

Drain the potatoes and rinse under cold water until water runs clear. Spread them on clean kitchen towels or a rack and dry thoroughly; moisture will cause oil splatter and soggy fries.

Rinse and dry

Heat neutral oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches (do not overcrowd) for about 4–5 minutes until pale and just tender but not browned. Remove and drain on paper towels. Let rest 10 minutes.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry batches again for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with kosher salt and black pepper, and keep warm in a single layer in a low oven (200°F/95°C) while finishing steaks and sauce.

Second fry (crisp)

In a medium skillet over medium heat, melt 2 tbsp butter. Add minced shallot and sauté 2–3 minutes until translucent. Add sliced mushrooms and cook 5–7 minutes until they release liquid and begin to brown. Add minced garlic and cook 30 seconds until fragrant.

Sauté aromatics and mushrooms

Stir in 1 tbsp tomato paste and cook 1 minute. Pour in 1/2 cup dry white wine, scraping up browned bits from the pan. Let the wine reduce by about half, 2–3 minutes.

Deglaze and reduce

Add 1 cup beef stock and bring to a simmer. Reduce until sauce coats the back of a spoon, about 6–8 minutes. Stir in chopped tarragon and parsley, 1 tsp lemon juice, and season with 1/2 tsp salt and 1/4 tsp black pepper. If desired, whisk in 1 tsp cold butter off heat for shine. Keep warm.

Finish sauce

Remove steaks from the refrigerator 30 minutes before cooking. Pat dry with paper towels. Season both sides generously with kosher salt (about 1 tsp per side total) and freshly ground black pepper.

Bring steaks to room temperature and season

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp olive oil. Place steaks in the pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time for thickness and desired doneness).

Sear the steaks

Reduce heat to medium. Add 2 tbsp butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for 1–2 minutes to finish cooking and build flavor. Use an instant-read thermometer for accuracy: 125–130°F (52–54°C) for medium-rare. Remove steaks to a cutting board and rest 5–8 minutes tented with foil.

Finish with butter and aromatics

Slice steaks against the grain, arrange on plates with pommes frites, and spoon Sauce Chasseur over or to the side. Garnish with additional chopped parsley if desired.

Slice and serve

ribeye or sirloin steaks

kosher salt

freshly ground black pepper

olive oil

fresh thyme sprigs

garlic cloves (crushed)

russet potatoes (medium-large)

neutral oil for frying (canola, peanut)

vegetable oil for soaking (optional)

cold water (for soaking)

shallot (finely minced)

cremini or button mushrooms (sliced)

garlic (minced)

tomato paste

dry white wine or dry sherry

beef stock or demi-glace

fresh tarragon (chopped) or 1 tsp dried

fresh parsley (chopped)

fresh lemon juice

salt

Preheat oven to 375°F (190°C). Butter a 9x9-inch or similarly sized baking dish and rub the cut side of the halved garlic clove over the buttered surface to impart a mild garlic aroma.

Prep and preheat

In a small saucepan, combine the heavy cream and milk and warm gently over low heat until steaming but not boiling. Stir in the halved garlic clove, fresh thyme, nutmeg, salt and pepper. Remove from heat and let the garlic infuse for 5 minutes, then discard the garlic half.

Warm cream

Arrange a layer of potato slices tightly in the prepared dish, overlapping slightly. Sprinkle a small pinch of salt and pepper and a tablespoon of Gruyère. Repeat layering until all potato slices are used, finishing with a layer of cheese (Gruyère and a little Parmesan reserved for the top). Pour the warm cream mixture evenly over the arranged potatoes so it seeps between layers.

Assemble

Cover loosely with foil and bake for 35 minutes. Remove foil, increase oven temperature to 400°F (205°C) and continue baking 20–25 minutes more until potatoes are tender and top is bubbling and golden. If top browns too slowly, place under broiler for 1–2 minutes watching carefully.

Bake

Let rest 10 minutes before serving so gratin firms up and is easier to portion.

In a medium skillet set over medium heat, melt 2 tablespoons butter. Add the minced shallot and cook until soft and translucent, about 2–3 minutes, without browning.

Cook shallot

Carefully add the brandy and, if comfortable and safe to do so, ignite briefly to burn off alcohol (shake pan gently and keep a lid nearby). If you prefer not to flame, simmer 1–2 minutes to reduce slightly. Scrape up any browned bits.

Flambé or deglaze with brandy

Add the beef stock and simmer until reduced by about half, ~3–5 minutes. Stir in the heavy cream and Dijon mustard and simmer gently until sauce thickens slightly, 3–4 minutes. Season with salt and pepper to taste.

Build sauce

Off the heat, whisk in the chopped chives if using. Keep the sauce warm over very low heat or transfer to a small serving vessel. If sauce becomes too thick, whisk in a tablespoon or two of warm stock or water to loosen.

Finish

While the gratin bakes and sauce is made, toss trimmed asparagus with olive oil, salt and pepper to coat evenly.

Heat a grill pan or outdoor grill to medium-high (about 400–450°F / 205–230°C). Arrange asparagus perpendicular to the grates and grill, turning occasionally, until char marks appear and stalks are tender-crisp, 4–6 minutes depending on thickness.

Transfer to a platter and squeeze lemon wedges over the top just before serving.

Remove filets from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Bring to room temperature & season

Preheat a grill or heavy cast-iron grill pan to high heat (500–550°F / 260–290°C) for at least 10 minutes so it is very hot. Brush the steaks lightly with neutral oil just before placing on the grill.

Preheat grill

Place the filets on the hot grill and sear without moving for 2.5–3 minutes to develop a good char. Rotate 45° and sear an additional 30–60 seconds if you want crosshatch marks, then flip and repeat on the second side for 2.5–3 minutes for medium-rare (internal temp ~125–128°F / 52–53°C). Adjust times +/- for desired doneness: shorter for rare, longer for medium.

Sear and char-grill

During the last 1–2 minutes of cooking, move steaks to a cooler side (or reduce heat), add 2 tablespoons butter, thyme sprigs and crushed garlic to a small pan or on the grill top beside the steaks and baste steaks with melted butter using a spoon. This adds flavor and helps finish cooking.

Finish with butter

Transfer steaks to a cutting board or platter and tent loosely with foil. Rest 6–8 minutes to allow juices to redistribute and carryover cooking to reach final temperature (~130–135°F for medium-rare to medium).

Rest

Slice or serve whole with a generous spoonful of warm brandy cream sauce over each filet and grilled asparagus and a portion of potato gratin alongside.

petite filet mignon (6–8 oz each)

neutral oil (canola or vegetable)

garlic cloves, lightly crushed

asparagus, trimmed

lemon, cut into wedges

shallot, finely minced

brandy (or cognac)

beef stock

Dijon mustard

finely chopped fresh chives (optional)

Yukon Gold or Russet potatoes, peeled and thinly sliced (1/8"–1/16" thick)

unsalted butter (for dish)

milk

garlic clove, halved

freshly grated Gruyère cheese

Parmesan cheese, finely grated

fresh thyme leaves

nutmeg, freshly grated (optional)

In a small bowl whisk together paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper and kosher salt until evenly combined.

Prepare spice rub

Pat the fillets dry with paper towels. Lightly oil both sides of the fillets with 2 tbs vegetable oil. Generously coat both sides of each fillet with the spice rub, pressing gently so the rub adheres. Let sit at room temperature for 10–15 minutes while you prepare other components.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot — about 3–4 minutes. Add a thin film of oil and swirl to coat. Carefully add the fillets, skin-side down if applicable. Cook without moving for 2–3 minutes until the crust is dark and charred in spots (blackened). Flip and cook the other side 1.5–3 minutes more, until fish registers 130–135°F (54–57°C) for medium or until opaque and flakey.

Remove fillets to a warm plate and brush or drizzle with the 2 tbs melted butter. Tent loosely with foil and rest for 2–3 minutes. Serve with lemon wedges.

Bring 3 cups water and 1 tsp kosher salt to a gentle boil in a medium saucepan. Gradually whisk in 1.5 cups stone-ground yellow grits.

Reduce heat to low and simmer gently, stirring frequently with a wooden spoon to prevent lumps, for 20–25 minutes until thickened and tender. If grits become too thick, stir in up to 1/4 cup additional water or milk to reach a creamy consistency.

Stir in 1 cup warm milk, 4 tbs unsalted butter and 1 cup grated sharp cheddar. Continue to stir until butter and cheese are fully melted and grits are smooth. Adjust seasoning with 1/2 tsp black pepper and additional salt if needed. Keep warm until plating.

Heat 1 cup vegetable oil in a medium skillet over medium-high heat until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately on contact.

Toss trimmed okra in buttermilk until evenly coated. In a shallow bowl combine flour, cornmeal, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne. Dredge okra in the flour mixture, shaking off excess.

Working in a single layer (do not overcrowd), fry okra 2–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm in a low oven if necessary.

In a small saucepan set over medium heat, add 1 tbs butter (from kitchen) or a little oil and sauté the minced shallot about 1 minute until softened but not browned.

Add 1/2 cup dry white wine and simmer briskly until reduced to about 2 tablespoons (about 3–5 minutes). Remove from heat.

Off the heat, whisk in the cold cubed butter, a few pieces at a time, swirling or whisking constantly until the sauce is smooth and emulsified. Stir in 1 tbs lemon juice, 1 tbsp chopped parsley, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning. Keep warm; do not return to high heat or the sauce may separate.

Divide grits among 4 warm plates (about 3/4 cup per serving). Place one blackened redfish fillet on top of each bed of grits. Spoon 1–2 tbs white wine butter sauce over each fillet and around the plate. Arrange a generous handful of fried okra to the side.

Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately.

redfish fillets (or other firm white fish, skin-on optional)

vegetable oil (or canola)

unsalted butter (melted, for finishing)

paprika

smoked paprika

onion powder

garlic powder

dried thyme

dried oregano

cayenne pepper

black pepper (freshly ground)

lemon (cut into wedges)

yellow stone-ground grits

whole milk (or half-and-half)

sharp cheddar cheese (freshly grated)

black pepper

fresh okra (trimmed, sliced 1/2" thick lengthwise if large)

buttermilk

all-purpose flour

fine yellow cornmeal

vegetable oil (for frying)

dry white wine (Sauvignon Blanc or Pinot Grigio)

unsalted butter (cold, cut into cubes)

fresh parsley (finely chopped)

Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 inch (6 mm). Sprinkle both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; set aside.

Pound and season

Put 1/2 cup all-purpose flour in a shallow dish. In another shallow bowl, whisk 2 eggs with 2 tablespoons water until blended. Pat the chicken dry with paper towels, dredge one piece at a time in flour, shaking off excess, then dip in the egg wash and allow excess to drip off. Set on a plate while you heat the pan.

Set up dredging station

Heat a large skillet over medium-high heat and add 3 tablespoons extra-virgin olive oil. When oil shimmers, add the prepared paillards in a single layer (work in two batches if necessary). Cook 2 to 2.5 minutes per side, until golden brown and just cooked through (internal temperature 160°F/71°C; they will rise slightly as they rest). Transfer to a warm plate and tent loosely with foil. Reserve pan drippings for the sauce.

Sear the chicken

Return the pan to low heat, add 2 tablespoons unsalted butter and 1 teaspoon lemon zest, spoon butter over the chicken briefly (about 30 seconds) to coat, then remove chicken to keep warm while you prepare the sauce.