JUMBO LUMP CRAB COCKTAIL

AUSTRALIAN LAMB

WAGYU FRIED RICE

TRUFFLE CREAMED SPINACH

SAUTEED BROCCOLI

Ritual Zero Proof, passion fruit, ginger ale

HAMPTONS SPRITZ

ALL THYME MOJITO

PHONY NEGRONI

OVERTIME NEGRONI

TIMELESS EXOTISM

DOS ARTES X BLU'S UNIQUE REPOSADO RESERVA

THE AMERICAN POET

Your sophisticated version of a piña colada is lusty with renewing layers.

LOST IN SPACE

from Palais des Thés Earl Grey Queen Blend, Grand Jasmin Imperial, Chamomile Flowers, Mint Leaf

TEA SELECTION

CAFFE LATTE

CAPPUCCINO

DECAF ESPRESSO

ESPRESSO

ICARDI BRACHETTO 'SURI VIGIN'

ALVEAR, PEDRO XIMÉNEZ 'SOLERA 1927'

ROYAL TOKAJI 5 PUTTONYOS ASZÚ

CHATEAU RIEUSSEC SAUTERNES GRAND CRU

TAYLOR FLADGATE 20 YR TAWNY PORT

FONSECA RUBY PORT

Gently pick through the jumbo lump crab meat to remove any shell fragments. Place the crab in a chilled bowl and, using a light touch, break apart any excessively large lumps into bite-size pieces without mashing the meat.

Prepare crab

Whisk together 2 tbsp meyer lemon juice, 1 tbsp extra virgin olive oil, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper in a small bowl. Pour the dressing over the crab and toss gently to coat. Fold in 2 tbsp chopped chives. Taste and adjust seasoning with additional lemon or salt if desired. Chill while preparing the avocado egg base, 10–15 minutes.

Dress crab

If eggs are not already hard-boiled: place 2 large eggs in a pot, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover; let sit 9 minutes. Transfer to ice water for 5 minutes, then peel. Chop eggs roughly.

Cook and prep eggs

In a medium bowl, mash 1 cup ripe avocado with a fork until mostly smooth with some small chunks. Add the chopped hard-boiled eggs and gently fold to combine. Mix in 1 tsp meyer lemon zest, 1 tbsp meyer lemon juice, 2 tbsp greek yogurt or mayo, 1/2 tsp fine sea salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (if using). Taste and adjust seasoning or acidity. The texture should be creamy but with egg pieces for body.

Make smashed avocado-egg mix

Spoon or ring 2 to 3 tablespoons of the smashed avocado-egg mixture onto each serving plate or into shallow cocktail glasses to form a small nest in the center (makes 4 servings). Smooth the top slightly to create a shallow well.

Plate the base

Divide the dressed jumbo lump crab evenly over the avocado-egg nests (about 3 oz crab per serving). Heap gently so the crab sits on top without flattening the base.

Top with crab

Scatter microgreens or baby arugula around or atop each portion. Sprinkle a pinch of flaky sea salt over the crab, add a light grind of black pepper, and optionally dot with a teaspoon of cocktail sauce on the side. Garnish with meyer lemon wedges and serve with toasted baguette slices or crackers.

Finish & serve

jumbo lump crab meat

meyer lemon juice

extra virgin olive oil

fine sea salt

freshly ground black pepper

chopped chives

ripe avocado (peeled and pitted)

hard-boiled eggs (large)

meyer lemon zest

unsweetened greek yogurt or mayo

smoked paprika (optional)

microgreens or baby arugula

extra meyer lemon wedges

maldon or flaky sea salt

cocktail sauce (optional)

toasted baguette slices or crackers

Take the lamb out of the refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels.

Prepare lamb

In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, sea salt and black pepper to form a paste.

Rub the herb-garlic paste evenly over the lamb, coating all exposed surfaces. If using a rack, press into the meat between the bones. Let rest with the rub for 20–30 minutes (or refrigerate covered for up to 4 hours) to marinate.

Preheat oven to 200°C (390°F). Heat a large ovenproof skillet over medium-high heat until very hot.

Add a thin film of oil to the skillet. Sear the lamb on all exterior sides until deeply browned, about 2–3 minutes per side (for chops or a frenched rack, sear the fat cap and sides). This develops flavor and color.

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 54–57°C (130–135°F) for medium-rare: about 10–15 minutes for chops or 12–18 minutes for a rack depending on thickness. For medium, aim for 60–63°C (140–145°F). Use an instant-read thermometer inserted into the thickest part without touching bone.

Remove lamb from the oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute; carryover will raise temperature a few degrees.

Slice the lamb into chops or between bones into individual ribs. Arrange on a warmed platter.

While lamb rests, make the labneh-tahini sauce. In a bowl combine labneh, tahini, lemon juice, grated garlic, warm water and olive oil.

Whisk vigorously until smooth and creamy. Adjust consistency with an extra teaspoon or two of warm water if too thick. Season with salt and black pepper to taste.

Taste and balance: add more lemon for brightness, more tahini for nuttiness, or a pinch of salt as needed. Keep chilled or at cool room temperature until serving.

In a medium bowl combine chopped parsley, mint, dill (if using) and thinly sliced red onion.

Dress the herbs lightly with 1 tablespoon extra-virgin olive oil, squeeze of lemon juice from the lemon wedges, and sprinkle 1/4 tsp sea salt. Toss gently to combine.

To serve: spoon a generous smear or dollops of labneh-tahini sauce on the serving plate or across the platter. Lay sliced lamb over or beside the sauce.

Scatter the dressed herb mixture over and around the lamb. Drizzle a little extra-virgin olive oil over the meat, squeeze lemon wedges over the lamb if desired, and finish with a light dusting of sumac for color and tang.

Serve immediately while lamb is warm, with extra sauce and lemon wedges on the side.

bone-in lamb rack (Frenched) or lamb loin chops

olive oil

garlic cloves, minced

fresh rosemary, finely chopped

fresh thyme, leaves stripped and chopped

lemon zest

sea salt

black pepper, freshly ground

labneh (thick strained yogurt) or Greek yogurt

tahini (sesame paste)

fresh lemon juice

garlic clove, finely grated or minced

warm water

extra-virgin olive oil

salt

black pepper

flat-leaf parsley, roughly chopped

mint leaves, roughly chopped

dill, finely chopped (optional)

red onion, very thinly sliced

lemon, cut into wedges

sumac (optional) for sprinkling

extra-virgin olive oil (for dressing)

Remove wagyu from refrigerator 20–30 minutes before cooking so it comes closer to room temperature; pat dry and finely dice into small, uniform pieces (about 1/4-inch). Break apart any clumps in the cold cooked rice so grains are separated.

Separate white and green parts of the scallions. Thinly slice both; keep whites and greens separate. Measure out sauces and seasonings into a small bowl and whisk: soy sauce, oyster sauce, mirin (if using), sesame oil, white pepper, and kosher salt.

Crack eggs into a bowl and lightly beat. Thaw peas and drain any excess water; dice onion and carrot small and uniform.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the diced wagyu in a single layer, seasoning lightly with a pinch of salt and white pepper. Sear undisturbed for 30–45 seconds to brown, then stir and cook another 30–60 seconds until just cooked through but still tender. Remove wagyu to a plate and leave rendered fat/oil in the pan.

Sear wagyu

Reduce heat to medium-high. Add 1 tablespoon neutral oil and the butter to the hot pan. Pour in beaten eggs and let sit 10–15 seconds, then gently scramble until just set but still slightly glossy. Transfer eggs to the plate with wagyu; set aside.

Scramble eggs

Add remaining 1 tablespoon oil to the pan. Add the white parts of the scallions and the diced onion and carrot. Stir-fry 2–3 minutes until softened and aromatic. Add thawed peas and stir another 1 minute.

Cook aromatics and vegetables

Raise heat to high. Add the separated cold rice to the pan, breaking up any remaining clumps with the back of a spatula. Toss and stir-fry so rice is coated and heated through, about 3–4 minutes. Push rice to the sides to create a well in the center.

Combine rice and sauces

Pour the prepared sauce mixture over the rice, stirring quickly and evenly so all grains are flavored. Continue frying on high for 2–3 minutes, allowing some grains to pick up a little crisp texture.

Fold in the cooked wagyu and scrambled eggs, tossing gently to combine and heat through for 1–2 minutes. Taste and adjust seasoning with additional soy or salt if needed.

Turn off the heat and fold in the green parts of the scallions and the toasted sesame seeds. Drizzle the soy glaze sparingly over the top if using, and finish with a light drizzle of sesame oil for aroma.

Divide the wagyu fried rice among 4 plates (servings). Garnish with extra scallion greens and a sprinkle of toasted sesame seeds. Serve immediately.

Wagyu beef (ribeye or sirloin), finely diced

Large eggs

Green onions (scallions), white and green separated, thinly sliced

Day-old cooked jasmine rice (cold, separated)

Yellow onion, small dice

Carrot, small dice

Frozen peas, thawed

Soy sauce (light)

Oyster sauce

Sesame oil

Mirin or dry sherry (optional, for a touch of sweetness)

White pepper

Kosher salt

Neutral high-heat oil (canola, grapeseed or vegetable)

Butter (unsalted)

Toasted sesame seeds

Soy glaze or reduced soy (optional, for plating)

Bring a large pot of salted water to a rolling boil. Add the baby spinach in batches and blanch until wilted, about 30–45 seconds per batch. Using a slotted spoon, transfer spinach to an ice bath to stop cooking. When chilled, squeeze out as much water as possible (use hands or press in a clean kitchen towel). Roughly chop the drained spinach and set aside. You should end up with about 3 cups packed chopped spinach.

Prepare spinach

In a large skillet or sauté pan over medium heat, melt the unsalted butter. Add the minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds, until fragrant but not browned.

Sweat aromatics

Sprinkle the all-purpose flour over the shallots and garlic and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the whole milk, a little at a time, ensuring a smooth texture. Bring the mixture to a gentle simmer, whisking frequently, until it thickens to a light cream sauce, about 4–6 minutes.

Make béchamel base

Lower the heat to low and stir in the heavy cream and softened cream cheese until fully incorporated and smooth. Add the freshly grated Parmesan cheese and stir until melted. Season the sauce with the nutmeg, kosher salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

Enrich the sauce

Add the chopped, well-drained spinach to the cream sauce and stir to combine. Cook gently for 2–3 minutes until the spinach is heated through and evenly coated. If the mixture is too thick, add up to 2 tablespoons of milk to loosen.

Combine with spinach

Thinly shave or finely chop the black truffle and fold most of it into the creamed spinach, reserving a small amount for garnish. If using preserved truffle slices, finely mince and fold in. Stir gently to distribute the truffle flavor without overworking the cream.

Add truffle

Remove the pan from the heat. Stir in the fresh lemon juice and, if using, the truffle oil for an extra burst of aroma. Adjust salt and pepper to taste. Transfer to a warm serving dish and top with the reserved truffle shavings. Serve immediately as a rich, luxurious side.

Finish and serve

fresh baby spinach

unsalted butter

shallot, finely minced

all-purpose flour

whole milk

heavy cream

freshly grated Parmesan cheese

cream cheese, softened

freshly grated nutmeg

kosher salt

black truffle (fresh) or preserved truffle slices

truffle oil (optional, for finish)

lemon juice (fresh)

Wash the broccoli and shake off excess water. Trim the stem and cut into medium florets (~1-1.5 inches). If the stems are thick, peel and slice them into 1/4-inch coins so they cook evenly.

Prepare broccoli

Place a large skillet (10–12 inch) over medium-high heat. Add the olive oil and butter. Allow butter to melt and foam, watching so it doesn't brown (about 30–45 seconds).

Heat pan

Add the sliced or minced garlic and red pepper flakes to the pan. Sauté for 20–30 seconds, stirring constantly, until fragrant but not browned (browned garlic will taste bitter).

Sauté garlic

Add the broccoli florets and stems to the pan. Toss to coat in the oil/butter and garlic mixture so the pieces are evenly coated.

Add broccoli

Season with half the salt and half the black pepper. Add 3 tablespoons of water, cover the pan with a tight-fitting lid, and reduce heat to medium. Steam for 3–4 minutes, until the broccoli is bright green and just tender when pierced with a fork.

Cook with steam

Remove the lid and increase heat back to medium-high. Cook, stirring and tossing occasionally, for 1–2 minutes to evaporate remaining liquid and get light browning and char on the edges.

Finish sautéing

Remove the pan from heat. Immediately add the lemon zest and lemon juice, remaining salt and pepper, and toss to combine. Taste and adjust seasoning if needed.

Add lemon and season

If using, sprinkle the grated Parmesan over the hot broccoli and toss briefly so it melts slightly. Finish with an extra drizzle (about 1 tsp) of olive oil if desired.

Optional finishing

Transfer to a serving dish and serve hot as a side. Leftovers refrigerate up to 3 days; reheat in a skillet to preserve texture.

Serve

broccoli, cut into florets (medium-sized)

garlic, thinly sliced or minced

lemon, zested and juiced

red pepper flakes

water (for steaming/pan deglaze)

grated Parmesan (optional)

Fill a highball or large wine glass with ice (about 1 cup).

Build the cocktail

In a mixing glass or shaker without shaking, add 2 oz Ritual Zero Proof Gin Alternative, 1 oz strained passion fruit puree, 0.5 oz fresh lime juice, and 0.25 oz simple syrup. Stir gently to integrate the puree and syrup (about 10–15 seconds).

Combine base ingredients

Pour the mixture over the ice in your serving glass and top gently with 3 oz chilled ginger ale. Stir once or twice gently to combine — you want to preserve carbonation.

Top with ginger ale

Add 1 dash Angostura bitters or a non-alcoholic alternative if using (optional). Garnish with a halved passion fruit (seeds spooned on top) or a thin passion fruit wheel and a sprig of fresh mint. Serve with a straw or stirring stick.

Finish and garnish

Taste and adjust sweetness with a little more simple syrup if desired. This recipe yields a light, effervescent spritz with floral/tropical passion fruit and a ginger lift.

Serving notes

Ritual Zero Proof Gin Alternative

Passion fruit puree (strained)

Fresh lime juice

Ginger ale (chilled)

Simple syrup (1:1) or to taste

Angostura bitters (optional, non-alcoholic bitters if available)

Ice (cubed)

Passion fruit seeds or wheel (garnish)

Fresh mint sprig (garnish)

Chill a highball or Collins glass briefly with ice or in the freezer. Remove if chilled with ice and discard that ice. Place 8 fresh mint leaves and 2 thyme sprigs into the bottom of the glass.

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