BLOODY MARY

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Salsa Verde | Hollandaise | Crispy Shallots

In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.

Sear the Ribs

In the same pot, add onion, carrot, celery, and garlic. Sauté until softened.

Sauté Vegetables

Return the short ribs to the pot. Add beef stock, red wine, thyme, and bay leaf. Bring to a simmer, cover, and cook on low heat for about 3 hours until tender.

Braise

Once cooked, remove the ribs and shred the meat, discarding bones. Return meat to the pot to soak in the juices.

Shred Meat

In a heatproof bowl, whisk the egg yolks and lemon juice together. Place the bowl over a pot of simmering water, whisking continuously.

Prepare Sauce

Slowly drizzle in melted butter while whisking until the sauce thickens. Season with salt to taste.

Add Butter

In a bowl, mix together parsley, capers, garlic, lemon juice, and olive oil. Season with salt to taste.

Combine Ingredients

Dredge sliced shallots in flour and fry in hot oil until golden and crispy. Drain on paper towels.

Fry Shallots

In a pot of simmering water, add vinegar. Crack the eggs into the water, poaching until whites are set but yolks are still runny, about 3-4 minutes.

Poach Eggs

beef short ribs

olive oil

salt

black pepper

onion, diced

carrot, diced

celery, diced

garlic, minced

beef stock

red wine

thyme

bay leaf

egg yolks

lemon juice

butter, melted

fresh parsley, chopped

capers, rinsed

shallots, thinly sliced

flour

oil for frying

large eggs

vinegar

Braised Short Rib Eggs Benedict

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 Braised Short Rib Eggs Benedict Recipe in just 3h . Salsa Verde | Hollandaise | Crispy Shallots

Braised Short Rib Eggs Benedict Recipe

Ingredients

Short Ribs

Hollandaise Sauce

Salsa Verde

Crispy Shallots

Poached Eggs

Method

Braised Short Ribs