Pinot Noir Williamette Valley Whole Cluster

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

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

grilled green onion, bokchoy, lemon beurre blanc, saffron infused fingerling

In a bowl, mix together white miso paste, sake, and mirin. Coat the sable fish fillets with the marinade and let it marinate for at least 30 minutes.

Prepare the Miso Marinade

Preheat the grill to medium-high heat. Grill the marinated sable for about 4-5 minutes on each side, or until cooked through.

Grill the Sable Fish

Toss the green onions with olive oil and salt. Grill for 2-3 minutes, turning occasionally, until charred and tender.

Prepare Green Onions

In a pan, heat sesame oil over medium heat. Add minced garlic and sauté for 1 minute. Add bok choy and soy sauce, cooking until the leaves are wilted, about 3-4 minutes.

Sauté Bok Choy

In a saucepan, combine white wine and minced shallots. Bring to a boil and reduce until liquid is almost gone. Reduce heat, and slowly whisk in cold butter until melted and emulsified. Stir in lemon juice.

Make the Beurre Blanc

In a pot, combine fingerling potatoes, water, saffron, and salt. Bring to a boil and simmer until the potatoes are tender, about 15-20 minutes. Drain and set aside.

Cook the Potatoes

sable fish fillets

white miso paste

sake

mirin

green onions

olive oil

salt

bok choy

garlic, minced

sesame oil

soy sauce

butter

white wine

lemon juice

shallots, minced

fingerling potatoes

saffron threads

water

Miso sable

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 Miso Sable Recipe in just 1h 15m. grilled green onion, bokchoy, lemon beurre blanc, saffron infused fingerling

Miso Sable Recipe

Ingredients

Miso Sable

Grilled Green Onion

Bok Choy

Lemon Beurre Blanc

Saffron Infused Fingerling Potatoes

Method