Chalkboard Restaurant Week Half Page Menu Recipe

Prepare and toast crostini

Preheat oven to 400°F (200°C). Brush both sides of baguette slices with 2 tablespoons olive oil and place on a baking sheet in a single layer. Toast 8–10 minutes until golden and crisp, flipping once. Remove and while warm, rub cut side of garlic over each slice to impart flavor.

Char citrus

Heat a cast-iron skillet or grill pan over medium-high heat until very hot. Place orange and lemon halves cut-side down and char 2–3 minutes until dark grill lines form and citrus juices slightly caramelize. Remove and let cool slightly; squeeze a few drops over each crostini when assembling.

Assemble crostini

Tear or spoon generous portions of burrata onto each crostini (about 2 oz burrata per 2–3 slices depending on appetite). Drizzle remaining 1 tablespoon olive oil and honey over the cheese. Scatter basil leaves, season with sea salt and black pepper, and finish with a light squeeze of charred citrus on top.

Prep salmon and herb crust

Pat salmon fillets dry and season skin and flesh with 1 tsp salt and 1/2 tsp pepper. In a small bowl mix breadcrumbs, parsley, dill, and lemon zest. Brush top of each fillet with Dijon mustard, then press breadcrumb mixture onto mustard-coated side to form an even crust.

Sear salmon

Warm 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Place salmon fillets crust-side up and sear skin-side 3–4 minutes until skin is crisp. Carefully flip so crust side faces down and transfer skillet to a preheated 400°F (200°C) oven for 6–8 minutes (depending on thickness) until salmon reaches desired doneness (145°F/63°C or opaque and flakey). Remove from oven and tent loosely with foil to rest.

Make lemon beurre blanc

While salmon roasts, make the sauce: In a small saucepan over medium heat, add minced shallot and 1/2 cup white wine. Reduce by about two-thirds (3–5 minutes) until slightly syrupy. Lower heat to very low and whisk in cold cubed butter, a few pieces at a time, swirling constantly to emulsify into a smooth sauce. When all butter is incorporated, whisk in 2 tablespoons lemon juice, season with a pinch of salt and a scant grind of black pepper. Keep sauce warm (do not boil) until plating.

Prepare market vegetables

While sauce reduces, bring a large skillet to medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Add mixed vegetables (trim asparagus and slice carrots if needed) and sauté 4–6 minutes until tender-crisp and bright. Season lightly with salt and pepper.

Plate

Place a portion of sautéed vegetables on each plate, top with a salmon fillet, crust-side up. Spoon lemon beurre blanc over the top and around the fish. Garnish with a small parsley sprig or extra lemon zest if desired. Serve immediately.

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 6" round or four 3.5" individual molds (or a muffin tin for mini cakes) and line the bottom with parchment if desired.

Mix dry ingredients

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking powder and 1/4 tsp fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 2 large eggs with 3/4 cup granulated sugar until slightly thickened, about 1–2 minutes. Whisk in 1/2 cup extra-virgin olive oil, 1 tsp vanilla extract and 1/4 cup milk until blended. Stir in chopped dark chocolate.

Combine and bake

Fold dry ingredients into wet mixture until just combined — do not overmix. Divide batter into prepared pan(s) (batter will be dense). Bake 18–22 minutes for individual mini cakes or 25–30 minutes for a 6" round, until a toothpick inserted near center comes out with a few moist crumbs but not wet batter.

Finish and serve

Cool cakes in pan 10 minutes, then transfer to a rack to cool slightly. Dust with powdered sugar if using and sprinkle a pinch (about 1/4 tsp total divided) of flaky sea salt over each cake just before serving to contrast the dark chocolate. Serve warm or at room temperature.