double patties, white cheddar, bacon, bibb lettuce, tomato, grilled onion, pickle, roast garlic-peppadew aioli - Choice of Fries or Tots

Niman Ranch Griddle Burger

Mignardise

Truffled Tater Tots

Pomme Frites

served on the half shell, lemon, mignonette, cocktail sauce

Kusshi Oysters

Bacon, roast beets, pear, goat cheese, pistachio, orange-maple vinaigrette

Autumn Greens Salad

Whipped potatoes, buttered onions, winter truffle smetana

Pierogies

Sweet potatoes, chorizo, arugula, butternut squash emulsion, marcona almonds, yuzu oil

Pan Seared Chilean Seabass

Truffled Tator Tots

Shaved brussels sprouts, wild mushrooms, rutabaga, grain mustard allemande sauce

Grilled Niman Ranch Strip Steak

Oak Smoked Sweetbreads

Elderflower-infused whipped honey, powdered sugar

Beignets

Kusshi Oyster

Bacon, grain mustard, sherry, quince paste, pickled vegetables, brioche

Rabbit Rillettes

Caper berries, arugula, pecorino, porcini salt, smoked olive oil, crispy shallot, aceto balsamico

Bison Carpaccio

Bourbon barrel-aged maple syrup, feuilletine, mixed nuts

Fuji Apple Tart

Osetra caviar, blinis, egg, chives, crème fraîche

Caviar Service For Two

Moroccan chickpeas, ras el hanout, mint, chermoula

Harissa Spiced Lamb Chops

Artisan cheeses, traditional accoutrements, lavash

Cheese Flight

Veal jus, sherry, calvados, comté gruyere, crostini

French Onion Gratinée

Served on the half shell, lemon, mignonette, cocktail sauce

Half Dozen Kusshi Oysters

whipped potatoes, buttered onions, winter truffle smetana

Pierogi

Pumpkin risotto, black truffle, shaved parmesan, black garlic treacle

Roast Amish Chicken

Butternut squash, apple butter, cocoa nibs, hazelnuts

Cocoa Dusted Foie Gras

In a bowl, combine mayonnaise, roasted garlic, Peppadew peppers, lemon juice, salt, and black pepper. Mix well and set aside.

Prepare the Aioli

In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and drain on paper towels.

Cook the Bacon

Divide the ground beef into two equal portions and shape them into patties. Season with salt and pepper.

Form the Patties

In a griddle or skillet over medium-high heat, cook the beef patties for about 3-4 minutes on one side. Flip them, add a slice of white cheddar on each patty, and cook for another 3-4 minutes until the cheese melts.

Grill the Patties

In the same skillet, add sliced onions and cook until caramelized, about 5 minutes.

Grill the Onions

On the bottom half of each bun, layer the bibb lettuce, tomato slices, the two patties with melted cheese, bacon, grilled onions, pickles, and a generous amount of the roasted garlic-peppadew aioli. Top with the other half of the bun.

Assemble the Burger

ground beef

white cheddar cheese

bacon

bibb lettuce

tomato

grilled onion

pickles

burger buns

Melt 200g of dark chocolate and mix with 100ml of heavy cream. Let it cool, then scoop out small balls and roll in cocoa powder.

Prepare Chocolate Truffles

Whisk 100g of egg whites with 100g of sugar until stiff peaks form. Fold in 100g of almond flour and 50g of ground pistachios. Pipe onto a baking sheet and bake at 150°C for 15 minutes.

Make Pistachio Macarons

Prepare a pastry shell, fill with pastry cream, and top with assorted fresh fruits.

Assemble Mini Fruit Tarts

Mix 100g of melted butter, 100g of sugar, and 100g of flour with 2 eggs. Pour into madeleine molds and bake at 180°C for 10-12 minutes.

Bake Madeleines

In a pan, melt 50g of sugar until golden. Add 100g of mixed nuts and stir until coated. Let cool on parchment paper.

Prepare Caramelized Nuts

Bake a sponge cake, cut into small squares, and layer with jam or cream. Decorate with icing.

Create Petits Fours

Chocolate Truffles

Pistachio Macarons

Mini Fruit Tarts

Madeleines

Caramelized Nuts

Petits Fours

In a mixing bowl, combine sour cream, mayonnaise, caramelized onions, garlic powder, onion powder, salt, and pepper. Mix well until smooth.

Prepare the Dip

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Chill

Frozen tater tots

Truffle oil

Parmesan cheese, grated

Fresh parsley, chopped

Salt

Black pepper

Peel the Russet potatoes and cut them into thin strips, about 1/4 inch thick. Rinse them under cold water to remove excess starch and pat them dry with a paper towel.

Prep the Potatoes

In a deep fryer or a large heavy pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Carefully add the potato strips to the hot oil in batches to avoid overcrowding. Fry for about 4-5 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle them with sea salt and black pepper to taste.

Season

Serve the pomme frites immediately with ketchup on the side for dipping.

Serve

Russet potatoes

Vegetable oil

Sea salt

Ketchup

In a small bowl, combine the red wine vinegar, finely chopped shallots, and freshly ground black pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

Prepare the Mignonette

Using an oyster knife, carefully shuck each Kusshi oyster, discarding the top shell and preserving the oyster in the bottom shell. Place them on a serving platter.

Shuck the Oysters

Arrange the shucked oysters on the serving platter with ice to keep them cold. Serve with lemon wedges, the prepared mignonette, and cocktail sauce on the side.

Serve the Oysters

Kusshi oysters

Lemon wedges

Red wine vinegar

Shallots, finely chopped

Black pepper, freshly ground

Cocktail sauce

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45 minutes, or until fork-tender. Let them cool, then peel and slice.

Prepare the Beets

In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let it drain on paper towels. Once cooled, crumble into pieces.

In a large bowl, combine the mixed greens, sliced pears, roasted beets, crumbled bacon, goat cheese, and pistachios.

Assemble the Salad

In a small bowl, whisk together the orange juice, maple syrup, olive oil, Dijon mustard, salt, and black pepper until well combined.

Prepare the Vinaigrette

Drizzle the vinaigrette over the salad just before serving and toss gently to combine.

Dress the Salad

beets

pear

goat cheese

pistachios

mixed greens

Peel and chop the potatoes into chunks, and boil them in salted water until tender. Drain and mash the potatoes until smooth. Allow to cool slightly.

Prepare the Potato Filling

In a skillet, melt the butter over medium heat. Finely chop the onion and add it to the skillet. Sauté until golden brown and caramelized, about 8-10 minutes.

Cook the Onions

Mix the sautéed onions into the mashed potatoes. Season with salt and black pepper. Let the mixture cool completely.

Combine Filling Ingredients

In a large bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, 1 large egg, and 1/2 cup of water. Mix until a dough forms, then knead for about 5 minutes until smooth.

Make the Pierogi Dough

On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.

Roll and Cut the Dough

Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over and pinch the edges to seal tightly.

Fill the Pierogies

Bring a large pot of salted water to a boil. Drop the pierogies in batches, cooking for about 5-7 minutes or until they float to the top. Remove and drain.

Cook the Pierogies

Serve the pierogies hot, topped with winter truffle smetana and additional sautéed onions if desired.

Potatoes

Butter

Onion

Winter truffle smetana (or sour cream)

Peel and cube the sweet potatoes. Boil them in salted water until fork-tender, about 15 minutes. Drain and mash with a bit of olive oil, salt, and pepper.

Prepare the Sweet Potatoes

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until crispy, about 5-7 minutes. Remove from heat and set aside.

Cook the Chorizo

In a blender, combine roasted butternut squash with a splash of yuzu oil and a pinch of salt. Blend until smooth and creamy.

Make the Butternut Squash Emulsion

Season the seabass fillets with salt and pepper. In the same skillet, add another tablespoon of olive oil and heat over medium-high. Place the fillets skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.

Pan-Seared Chilean Seabass

On a plate, spread a layer of mashed sweet potatoes. Top with arugula, crispy chorizo, and the seared seabass. Drizzle with butternut squash emulsion and yuzu oil. Garnish with Marcona almonds.

Plate the Dish

Chilean Seabass fillets

Sweet potatoes

Chorizo sausage

Arugula

Butternut squash

Marcona almonds

Yuzu oil

Olive oil

Preheat your oven to 425°F (220°C). Spread the frozen tater tots on a baking sheet in a single layer. Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through.

Bake the Tater Tots

Once the tater tots are cooked, remove them from the oven and drizzle the truffle oil over them. Sprinkle the grated Parmesan cheese, salt, and black pepper evenly over the tots. Toss gently to coat.

Add Truffle Oil and Season

Transfer the truffled tater tots to a serving platter and sprinkle with fresh chopped parsley for garnish.

Garnish

Grated Parmesan cheese

Peel and dice the rutabaga into small cubes. Boil in salted water until tender, about 15-20 minutes. Drain and set aside.

Prepare the Rutabaga

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shaved Brussels sprouts and cook until they are slightly wilted, about 3-4 minutes. Add the wild mushrooms and cook for another 5 minutes until they are tender. Season with salt, pepper, and thyme.

Sauté the Brussels Sprouts and Mushrooms

Preheat your grill to medium-high heat. Season the Niman Ranch strip steaks with salt and black pepper. Grill for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes.

Grill the Strip Steak

In a saucepan, combine the heavy cream and grain mustard. Heat over low heat until warm, stirring occasionally. Do not let it boil.

Make the Grain Mustard Allemande Sauce

On each plate, place a portion of the sautéed Brussels sprouts and mushrooms. Add a serving of the boiled rutabaga. Slice the rested strip steak and lay it over the vegetables. Drizzle with the grain mustard allemande sauce before serving.

Niman Ranch Strip Steak

Brussels Sprouts

Wild Mushrooms (such as chanterelles or porcini)

Rutabaga

Grain Mustard

Heavy Cream

Olive Oil

Black Pepper

Fresh Thyme

Rinse the sweetbreads under cold running water to remove any blood and impurities. Place them in a bowl of iced water with a splash of lemon juice or vinegar and soak for 2–3 hours, changing the water once or twice.

Clean the Sweetbreads

Bring a pot of water to a gentle simmer. Add the soaked sweetbreads and blanch for 5 minutes. Remove and immediately transfer to an ice bath to stop the cooking process.

Blanch the Sweetbreads

Once cool, gently remove the membranes and any excess fat from the sweetbreads. Pat them dry with paper towels and set aside.

Trim and Dry

Using a stovetop or outdoor smoker, smoke the sweetbreads over oak wood for approximately 10–15 minutes at a low heat. This imparts a subtle smokiness—be careful not to over-smoke. Remove and let rest.

Oak Smoke the Sweetbreads

In a blender, combine 1/2 cup mayonnaise, 1/4 cup drained tuna in oil, 1 tablespoon capers, 2 anchovy fillets, 1 tablespoon lemon juice, and a splash of white wine vinegar. Blend until very smooth.