Espresso Infused Tom Cat Barrel Aged Gin, Campari, Sweet Vermouth, Cocoa Nibs uplifting negroni

Deck Hand

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

braised endives, potato pave, wilted kale, roasted root vegetables

Score the skin of the duck breasts in a crosshatch pattern and season with salt and pepper.

Score and Season

In a skillet over medium heat, add olive oil and place the duck breasts skin-side down. Sear for about 6-8 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Remove from pan and let rest.

Sear Duck Breasts

In the same skillet, melt butter and add endives. Cook until browned, then add vegetable broth, honey, salt, and pepper. Cover and braise for 20 minutes until tender.

Cook Endives

Thinly slice the potatoes and layer them in a buttered baking dish. Pour heavy cream over, season with salt and pepper. Bake at 350°F (175°C) for 45 minutes until golden.

Prepare and Bake

In a pan, heat olive oil and add minced garlic. Once fragrant, add kale and sauté until wilted, about 5 minutes. Season with salt and pepper.

Sauté Kale

Toss sliced carrots, parsnips, and cubed beets with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 30-35 minutes until tender.

Roast Vegetables

Duck breasts

Salt

Black pepper

Olive oil

Endives

Butter

Vegetable broth

Honey

Potatoes

Heavy cream

Kale

Garlic, minced

Carrots, sliced

Parsnips, sliced

Beets, cubed

Rougie Duck Breast

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 Rougie Duck Breast Recipe in just 2h . braised endives, potato pave, wilted kale, roasted root vegetables

Rougie Duck Breast Recipe

Ingredients

Duck Breast

Braised Endives

Potato Pave

Wilted Kale

Roasted Root Vegetables

Method

Duck Breast Preparation