Billecart-Salmon "Sous Bois" Brut

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

chargrilled sundried tomato beef loin, herb and garlic butter, truffled potato rosti, daily organic vegetables

In a bowl, combine olive oil, salt, black pepper, and sundried tomatoes. Add the beef loin and marinate for at least 30 minutes.

Marinate the Beef

Preheat the grill to medium-high heat. Grill the marinated beef loin for about 6-8 minutes on each side, or until desired doneness is reached.

Grill the Beef

In a small saucepan, melt the unsalted butter over low heat. Add minced garlic, chopped parsley, and thyme. Stir until fragrant, then remove from heat.

Make the Butter

Grate the potatoes and squeeze out excess moisture. Mix in truffle oil, salt, and pepper.

Prepare the Potatoes

In a non-stick skillet over medium heat, form the potato mixture into patties and fry until golden brown on both sides, about 4-5 minutes per side.

Cook the Rosti

In a separate pan, sauté the seasonal organic vegetables in a little olive oil until tender, about 5-7 minutes.

Sauté the Vegetables

Slice the grilled beef loin and serve it on a plate with the truffled potato rosti and sautéed vegetables. Drizzle with herb and garlic butter.

Plate the Dish

Beef Loin

Sundried Tomatoes

Olive Oil

Salt

Black Pepper

Unsalted Butter

Garlic

Fresh Parsley

Fresh Thyme

Potatoes

Truffle Oil

Seasonal Organic Vegetables

Vine Ripened Tomato Charred Beef

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 Vine Ripened Tomato Charred Beef Recipe in just 1h . chargrilled sundried tomato beef loin, herb and garlic butter, truffled potato rosti, daily organic vegetables

Vine Ripened Tomato Charred Beef Recipe

Ingredients

Beef

Herb and Garlic Butter

Truffled Potato Rosti

Organic Vegetables

Method

Preparation of Beef

Marinate the Beef

Grill the Beef

Preparation of Herb and Garlic Butter

Make the Butter

Preparation of Truffled Potato Rosti

Prepare the Potatoes

Cook the Rosti

Preparation of Vegetables

Sauté the Vegetables

Assembly

Plate the Dish

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