Oak-Smoked Woodford Reserve, Maple Syrup & Jerry Thomas Bitters

Vanilla Crème Brûlée

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

with homemade fleur de sel caramel ice cream

Preheat your oven to 190°C (375°F). Peel, core, and halve the apples.

Prepare the Apples

In a 9-inch cast-iron skillet, melt the butter over medium heat. Add the sugar and cook until it turns a golden brown caramel color.

Caramelize Sugar

Arrange the apple halves in the caramel, cut side up. Sprinkle with cinnamon and vanilla extract. Cook for about 15 minutes until apples start to soften.

Add Apples

Cover the apples with the puff pastry, tucking the edges down into the skillet.

Cover with Puff Pastry

Transfer the skillet to the oven and bake for 25-30 minutes, until the pastry is golden brown.

Bake

Let it cool for 5 minutes, then invert onto a serving plate. Serve warm.

Invert and Serve

In a saucepan, heat the sugar over medium heat until it melts and turns a dark amber color. Remove from heat and carefully add cream and milk.

Make the Caramel

In a bowl, whisk the egg yolks. Gradually whisk in the caramel mixture. Return to the saucepan and cook over low heat until thickened.

Combine and Cook

Remove from heat, stir in vanilla and fleur de sel. Chill in the fridge for at least 2 hours. Churn in an ice cream maker according to manufacturer's instructions.

Chill and Churn

Transfer to a container and freeze for at least 4 hours before serving.

Freeze

apples

unsalted butter

granulated sugar

vanilla extract

puff pastry

cinnamon

heavy cream

whole milk

egg yolks

fleur de sel

Apple Tarte Tatin

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Insalata Indivia

Kim Crawford Sauvignon Blanc

Make Apple Tarte Tatin Recipe in just 2h . with homemade fleur de sel caramel ice cream

Apple Tarte Tatin Recipe

Ingredients

Apple Tarte Tatin

Fleur de Sel Caramel Ice Cream

Method

Apple Tarte Tatin

Prepare the Apples

Caramelize Sugar

Add Apples

Cover with Puff Pastry

Bake

Invert and Serve

Fleur de Sel Caramel Ice Cream

Make the Caramel

Combine and Cook

Chill and Churn

Freeze

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