green beans, mashed potato, roasted asparagus, crispy leeks, basil beurre blanc

YELLOW TAIL SNAPPER ALMONDINE

Sauteed Mushrooms

Greens Beans

Sauteed Spinach

Grilled Asparagus

Onion Rings

Potato Gratin

Mashed Potato

Frites

bell & evans pan roasted chicken, fries, onion rings, coleslaw

CHICKEN DIJONNAISE

TAGLIATELLE PASTA ALLA BOLOGNESE

10oz usda steak, crispy frites, herbed butter

PRIME NY STRIP STEAK

bell & evans chicken cutlet, arugula, frites

CHICKEN MILANESE

STEAMED PEI MUSSELS & FRITES

YELLOW TAIL SNAPPER

Wagyu Burger

Tagliatelle alla Bolognese

100 usda PRIME steak, crispy frites, herbed butter

NY Strip Steak

Classic Wiener Schnitzel

Filet Mignon au Poivre

Braised Short Ribs

sautéed spinach, rice, honey & julienne PAN vegetables

Pan Seared Branzino

STEAMED shallots & PEI white wine MUSSELS, baguette & FRITES

Dover Sole Meuniere

scrambled eggs & premium kaluga caviar 1oz

THE GOLDEN EGG

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced, 15–20 minutes.

Cook potatoes

Drain potatoes well and return to the warm pot. Add 3 tbsp butter and warmed milk. Mash with a potato masher or ricer until smooth. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm, covered, until serving.

Mash

Bring a pot of salted water to a boil. Add green beans and cook 2–3 minutes until crisp-tender. Prepare an ice bath. Drain beans and shock in ice bath to stop cooking. Drain and set aside; toss with a little olive oil and a pinch of salt before plating.

Blanch green beans

Preheat oven to 425°F (220°C). Toss asparagus with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper on a rimmed baking sheet. Roast until tender and slightly charred at tips, 10–12 minutes depending on thickness. Keep warm.

Roast asparagus

Separate julienned leeks into thin strands and pat dry with paper towels to remove moisture.

Prepare leeks

In a bowl, whisk together 1/2 cup flour and 2 tbsp cornstarch. Stir in 1/4 cup cold water to make a slightly thick batter — add a splash more water if needed so leeks are lightly coated. Heat neutral oil in a medium saucepan or deep skillet to 350°F (175°C). Toss small handfuls of leeks in the batter, shake off excess, and fry in batches until golden and crisp, 1–2 minutes. Remove to paper towels and immediately season with 1/4 tsp salt. Keep in a warm, dry place until plating (they will crisp as they cool).

Batter and fry

In a small skillet over medium heat, melt 2 tbsp butter. Add sliced almonds and cook, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch carefully so they don't burn.

Toast and brown almonds

Remove skillet from heat. Stir in 1 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp chopped parsley. Taste and adjust with a pinch of salt if needed. Set aside.

Finish almondine

In a small saucepan over medium heat, combine 1/2 cup dry white wine, 2 tbsp white wine vinegar and 2 tbsp minced shallot. Bring to a simmer and reduce until about 2–3 tbsp of liquid remain, about 8–10 minutes.

Reduce aromatics

Lower heat to very low. Whisk in the cold butter, a few pieces at a time, allowing each addition to melt and emulsify before adding more. Continue until all butter is incorporated and the sauce is smooth and slightly thickened.

Emulsify butter

Stir in 1/2 cup packed fresh basil leaves and use an immersion blender or transfer briefly to a blender to puree until bright green and smooth. Return to low heat to warm through but do not boil. Season with 1/2 tsp salt and pepper to taste. Keep warm (use a warm water bath if necessary) until plating.

Add basil & season

Pat snapper fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp pepper. Dredge lightly in 1 cup flour, shaking off excess.

Prepare fillets

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 3 tbsp butter. When butter foams and oil shimmers, add fillets presentation-side down (skin side up if skin-on). Cook undisturbed 3–4 minutes until golden and release easily. Carefully flip and cook 1–2 minutes more until opaque and cooked through (internal temperature ~135–140°F / 57–60°C) depending on thickness. Transfer to a warm plate and tent with foil.

Cook fish

Spoon warmed almondine topping over each fillet just before serving so almonds remain crunchy.

Top with almondine

Divide mashed potatoes among four plates, using a ring or spoon to form a neat mound. Arrange roasted asparagus and blanched green beans alongside. Place a yellowtail snapper fillet on the potatoes or beside them. Spoon 2–3 tbsp basil beurre blanc around and lightly over the fish. Sprinkle the almondine evenly over each fillet. Top with a small handful of crispy leeks for texture and garnish with a basil leaf and a lemon wedge. Serve immediately.

yellowtail snapper fillets

all-purpose flour (for dredging)

salt

black pepper, freshly ground

unsalted butter

olive oil

sliced almonds, toasted

unsalted butter (for browning almonds)

fresh lemon juice

finely chopped flat-leaf parsley

lemon zest

dry white wine

white wine vinegar

shallots, minced

fresh basil leaves, packed

cold unsalted butter, cut into 1/2-tbsp pieces

white pepper or black pepper, to taste

russet potatoes, peeled and cut into 1-inch cubes

whole milk, warmed

black pepper

trimmed green beans

asparagus spears, woody ends trimmed

large leek (white and light green parts only), julienned

cornstarch

cold water (for slurry)

neutral oil (canola or vegetable) for frying

fresh lemon wedges

fresh basil leaves (for garnish)

Trim the stem ends of the cremini mushrooms if needed. Wipe each mushroom with a damp paper towel to remove dirt and slice them about 1/4-inch thick. Set aside.

Prepare mushrooms

Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Heat until the butter foams and the oil shimmers but does not smoke (about 1–2 minutes).

Heat pan and fat

Add half of the sliced mushrooms to the hot pan in a single layer (crowding will cause steaming). Let them cook undisturbed for 2–3 minutes until the undersides are golden brown. Stir or flip and continue cooking another 2 minutes until well browned. Transfer browned mushrooms to a bowl and repeat with the remaining mushrooms, adding the remaining 1 tablespoon butter before the second batch.

Cook mushrooms in batches

Reduce heat to medium. Add the minced shallot to the pan and sauté for 30–45 seconds until translucent. Add the minced garlic and cook 20–30 seconds more, stirring, until fragrant but not browned.

Aromatics

Return all the browned mushrooms to the pan. Sprinkle in the thyme, 1 teaspoon kosher salt, and half of the black pepper (reserve remaining pepper for finish). Toss and sauté for 1–2 minutes to meld flavors and finish any remaining liquid. Taste and adjust seasoning as needed.

Combine and finish cooking

After the mushrooms are glossy and most moisture has evaporated, remove the pan from heat. Stir in the lemon juice and chopped parsley. Taste and add additional kosher salt (up to remaining 2 teaspoons, to taste) and the remaining black pepper if desired.

Transfer to a serving dish and garnish with an extra sprinkle of chopped parsley. Serve hot.

cremini mushrooms (cleaned and sliced)

extra-virgin olive oil

shallot (finely minced)

garlic (minced)

fresh thyme leaves (or 1/2 tsp dried thyme)

kosher salt

freshly ground black pepper

fresh parsley (chopped, for garnish)

lemon juice (fresh)

Rinse the green beans under cold water. Trim the stem ends and any stringy bits; if beans are long, halve them. Pat dry with a towel.

Prepare beans

Bring a large pot of salted water (about 1 tbsp salt per 4 liters) to a rolling boil. Add the green beans and cook 2–3 minutes until bright green and just tender. Meanwhile, prepare an ice bath. Drain the beans and immediately plunge them into the ice bath to stop cooking. Drain well and pat dry. (If you prefer to cook entirely in the pan, skip blanching and add raw beans to the skillet with a splash of water as indicated in the sauté step.)

Blanch (optional for brighter color and tender-crisp texture)

Heat a large skillet over medium heat. Add the olive oil and butter. When the butter has melted and begins to foam, add the sliced garlic and minced shallot. Sauté 1–2 minutes, stirring, until fragrant and the shallot becomes translucent—avoid browning the garlic.

Sauté aromatics

Add the blanched (or raw) green beans to the skillet. Sauté, tossing frequently, 3–5 minutes for blanched beans or 6–8 minutes for raw beans, until heated through and any raw bite is gone. If the pan gets dry before beans are tender, add 1–2 tablespoons water or vegetable broth and cover for 1–2 minutes to steam until desired tenderness.

Finish beans in skillet

Season the beans with kosher salt and freshly ground black pepper. Squeeze the lemon juice over the beans and toss to combine. Taste and adjust salt and pepper as needed.

If using, sprinkle the toasted sliced almonds and grated lemon zest over the beans and toss. To toast almonds: place them in a dry skillet over medium heat and cook, shaking frequently, 2–3 minutes until fragrant and lightly golden—watch closely to avoid burning.

Serve immediately while warm as a simple side. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet.

fresh green beans, trimmed

garlic cloves, thinly sliced

shallot, finely minced

lemon juice

toasted sliced almonds (optional)

grated lemon zest (optional)

Rinse spinach thoroughly in a large bowl of cold water, swishing to dislodge grit. Lift out and drain well, repeating if water is gritty. Spin or pat dry until mostly dry. Remove any large stems or wilted leaves. Thinly slice or mince the garlic.

Prep

Place a large sauté pan or skillet over medium heat. Add the butter and olive oil and heat until the butter melts and the mixture shimmers but does not brown (about 1 minute). The oil raises the smoke point and prevents butter from burning.

Heat pan

Add the sliced/minced garlic and red pepper flakes (if using) to the pan. Sauté for 30–45 seconds, stirring constantly, until fragrant but not browned. Reduce heat to medium-low if garlic begins to color too quickly.

Cook garlic

Add about half of the spinach to the pan and toss with tongs to coat in the butter/oil and garlic. It will wilt quickly. Once that batch has mostly collapsed (about 1 minute), add the remaining spinach and continue to toss and press down with tongs or a spatula so all leaves contact the pan.

Add spinach in batches

Sprinkle 2 tsp of the kosher salt and half the black pepper over the spinach. Continue to cook, tossing frequently, until all spinach is wilted but still bright green, about 2–3 minutes total from when the last batch was added. Taste and adjust seasoning with remaining salt and pepper as needed.

Season and finish cooking

Remove the pan from the heat and immediately stir in the lemon juice. This brightens the flavor and stops cooking.

Brighten

Transfer the sautéed spinach to a warmed serving dish. Taste and, if desired, sprinkle with freshly grated Parmesan and toasted pine nuts or slivered almonds. Finish with a light dusting of the remaining 1 tsp kosher salt if you prefer saltier greens and a final pinch of black pepper.

Serve immediately while hot as a side dish. Leftovers can be cooled and refrigerated in an airtight container for up to 3 days; gently reheat in a skillet with a teaspoon of olive oil.

fresh baby spinach

garlic cloves, thinly sliced or minced

red pepper flakes (optional)

freshly grated Parmesan cheese (optional)

toasted pine nuts or slivered almonds (optional)

Rinse the asparagus under cool water and pat dry. Hold one spear near the middle and bend until it snaps to identify the natural breaking point; use that as a guide to trim the woody ends from the remaining spears (about the bottom 1 to 1-1/2 inches).

Trim

Lay the trimmed spears in a single layer on a rimmed baking sheet or plate and thoroughly pat them dry. Dry asparagus grills more evenly and gets better char.

Dry & Arrange

Place the dry asparagus in a large bowl or back on the baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil and toss so each spear is evenly coated. Sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tossing again to distribute seasonings.

Preheat an outdoor grill or indoor grill pan to medium-high heat (about 400–450°F / 200–230°C). If using a grill, lightly oil the grates to prevent sticking. Arrange asparagus perpendicular to the grill grates (so they don't fall through) in a single layer.

Grill the asparagus, turning occasionally with tongs, until tender-crisp and lightly charred in spots, about 6–9 minutes depending on thickness. Thin spears may take 4–6 minutes; thick spears may take up to 9 minutes. Test for doneness by piercing a spear near the thick end with a paring knife; it should meet slight resistance but not be woody.

Transfer the grilled asparagus to a serving platter. Immediately squeeze about 1 tablespoon fresh lemon juice over the hot spears and, if using, sprinkle 2 tablespoons grated Parmesan and 2 tablespoons toasted pine nuts evenly. Optionally grate 1 teaspoon lemon zest over the top for extra brightness.

Taste and adjust seasoning, adding a pinch more salt or a grind of pepper if needed. Serve hot or warm as a side dish.

fresh asparagus spears

grated Parmesan cheese

toasted pine nuts (optional)

lemon zest (optional)

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate into individual rings and set aside. Use the smaller inner rings for best shapes; reserve any broken rings for another use (or to make smaller fritters).

Slice onions

In a shallow bowl combine 1/2 cup flour, 1/4 tsp salt, and 1/8 tsp black pepper. In a separate shallow bowl place the panko breadcrumbs. This gives a dry layer to help the batter adhere.

Prepare dredge and breadcrumbs

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Whisk in 1 beaten egg until combined. Slowly pour in 1 cup cold club soda (or cold beer) while whisking until a slightly thick, smooth batter forms. Batter should coat the back of a spoon but still be fluid enough to drip—adjust with a tablespoon of flour if too thin or a splash more soda if too thick.

Make batter

Pour at least 1 inch of oil into a heavy-bottomed skillet or saucepan (the quantity listed approximates enough for a small pan; use more if needed to reach 1 inch depth). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil—bubbles should form immediately and the batter should sizzle and float.

Heat oil

Working in small batches to avoid crowding, toss a few onion rings in the flour dredge so they are lightly coated, shaking off excess. Dip each floured ring into the batter, letting excess drip back into the bowl, then press into the panko breadcrumbs so they have an even crumb coating. Place prepared rings on a wire rack while you finish the rest.

Dredge and batter the rings

Carefully add a few rings to the hot oil (do not overcrowd). Fry 2–3 minutes, turning once with tongs, until golden brown and crisp. Maintain oil temperature at ~350°F; adjust heat as needed. Use a slotted spoon or spider to transfer cooked rings to a paper towel–lined tray or wire rack set over a baking sheet to drain. Sprinkle lightly with salt while still hot. Repeat with remaining rings.

Fry until golden

Let onion rings rest 1–2 minutes to crisp up, then serve immediately with ketchup or your favorite dipping sauce.

Serve

large yellow onions

all-purpose flour

baking powder

paprika

cold club soda (or cold beer)

panko breadcrumbs (or plain breadcrumbs)

salt (for dredging)

black pepper (for dredging)

neutral oil for frying (vegetable, canola, or peanut oil)

ketchup or dipping sauce

Preheat oven to 375°F (190°C). Position a rack in the middle of the oven. Lightly grease a 9x9-inch (or 8x10-inch) baking dish with 1 tablespoon softened unsalted butter.

Preheat and prep

Peel potatoes if desired (leave skins on for more texture). Using a mandoline or a very sharp knife, slice potatoes 1/8-inch (about 3 mm) thick. Rinse slices under cold water to remove excess starch, then pat dry with a clean towel or paper towels.

Wash and slice potatoes

Grate the Gruyère and finely grate the Parmesan so they are ready to use.

Grate cheeses

In a medium saucepan or mixing bowl, combine 2 cups heavy cream and 1 cup whole milk. Stir in the minced garlic, fresh thyme leaves, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg (if using). Warm the mixture over low heat until it's steaming but not boiling (about 3–5 minutes) to bloom flavors and help garlic soften. Remove from heat.

Arrange a single overlapping layer of potato slices in the bottom of the prepared baking dish to cover the surface. Sprinkle a thin layer (about 1/4 cup) of grated Gruyère and a tablespoon of Parmesan over the potatoes. Pour enough of the warm cream mixture over the layer to just come up to the top of the potatoes (do not fully submerge — aim for the cream to fill gaps and coat slices). Continue layering potatoes, cheese, and pouring cream mixture, pressing down gently on the stacks so the cream distributes evenly. Reserve about 1/4 cup Gruyère and 2 tablespoons Parmesan for the top.

After the final layer, pour any remaining cream mixture so the liquid reaches just below the top potato layer. Sprinkle the reserved Gruyère and Parmesan evenly across the top. Dot the top with 1 tablespoon softened butter. If using, sprinkle 2 tablespoons panko breadcrumbs for extra crunch.

Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes. Removing the foil for the final stage allows the top to brown.

After 40 minutes, remove the foil and continue baking for 20–30 minutes more, or until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly. If the top browns too quickly, tent loosely with foil.

If you prefer a very brown top, place the dish under the broiler for 1–2 minutes, watching closely to prevent burning.

Remove the gratin from the oven and let it rest at least 10–15 minutes. Resting allows the cream to set so portions hold their shape when sliced.

Yellow Tail Snapper Almondine

Sauteed Mushrooms

Greens Beans

Sauteed Spinach

Grilled Asparagus

Onion Rings

Potato Gratin

Mashed Potato

Frites

Chicken Dijonnaise

Tagliatelle Pasta Alla Bolognese

Prime Ny Strip Steak

Chicken Milanese

Steamed Pei Mussels & Frites

Yellow Tail Snapper

Wagyu Burger

Tagliatelle Alla Bolognese

Ny Strip Steak

Classic Wiener Schnitzel

Filet Mignon Au Poivre

Braised Short Ribs

Pan Seared Branzino

Dover Sole Meuniere

The Golden Egg