GF - Winter vegetable salad, roasted spring onion, tahini, pomegranate.

Crispy Lamb Pavé

Pepe Pe

Sourdough Bread

Baguette

Chocolate Croissant

Pumpkin Takoyaki

Root Vegetable Chips

Oysters

Tots

pepitas, sunflower seeds, cultured butter

Molasses Rye Toast

Pickles

Stinger

Kopke, 10 Year Old Tawny, Porto, Portugal

Tawny Port

Samuel Tinon, '5 Puttonyos', Hungary, 2016

Tokaji Aszú

Vi Ranci Sec

Coffee or Espresso

Latte or Cappuccino

V+GF earl grey, campfire honey, condensed milk syrup frey ranch 'pedregal' single barrell rye, nevada

Spiced Pear Pavlova

V pomegranate, oat crumble, fall spiced ice cream vin doux naturel, domaine fontanel, 'ambre', rivesaltes, languedoc-roussillon, france, 2015

Koginut Handpie

V lemon curd, pie crust, berries cognac, fanny fougerat, 'iris poivre', france

Buttermilk Panna Cotta

Seared Ahi Tuna

GF - Cannellini beans, delicata squash, herb butter

Smoked Whole Chicken

Grilled Broccoli Caesar

GF - Steak sauce aioli, bleu cheese, herb salad

Steakhouse Potatoes

lamb pave with crispy vegetables and tahini

In a large bowl, season the lamb shoulder with salt, black pepper, minced garlic, and chopped rosemary. Make sure to rub the seasoning all over the meat for even flavor.

Season the Lamb

In a large skillet, heat the olive oil over medium-high heat. Sear the lamb shoulder on all sides until browned, about 3-4 minutes per side. Once browned, transfer the lamb to a baking dish and roast in a preheated oven at 160°C (320°F) for about 2 hours or until tender.

Cook the Lamb

After the lamb is cooked, let it cool for about 15 minutes. Slice the lamb into pavé-shaped pieces (rectangles) and set aside.

Cool and Slice

Trim and halve the Brussels sprouts. Peel and chop the carrots and parsnips into bite-sized pieces. Shred the red cabbage.

Prepare the Vegetables

Toss the Brussels sprouts, carrots, and parsnips with olive oil, salt, and pepper on a baking sheet. Roast in the oven at 200°C (400°F) for 25-30 minutes or until tender and lightly caramelized.

Roast the Vegetables

In a small bowl, whisk together tahini, lemon juice, honey, salt, and black pepper until smooth. Adjust seasoning to taste.

Mix the Salad Dressing

In a large bowl, combine the roasted vegetables, shredded red cabbage, and pomegranate seeds. Drizzle with tahini dressing and toss gently to combine.

Combine the Salad

Trim the root end of the spring onions and rinse under cold water to remove any dirt.

Prepare the Spring Onions

Place the spring onions on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in the oven at 200°C (400°F) for about 15-20 minutes or until they are tender and slightly charred.

Roast the Onions

Lamb shoulder

Salt

Black pepper

Olive oil

Garlic cloves

Fresh rosemary

Brussels sprouts

Carrots

Parsnips

Red cabbage

Pomegranate seeds

Tahini

Lemon juice

Honey

Spring onions

Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Whisk together until well blended.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, vegetable oil, and honey. Whisk together until combined.

Combine Wet Ingredients

Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined; do not overmix.

Mix Wet and Dry Ingredients

Fold in the chili powder, garlic powder, cumin, black pepper, and chopped cilantro until evenly distributed.

Add Flavorings

Grease a baking dish or line it with parchment paper to prevent sticking.

Prepare Baking Dish

Pour the batter into the prepared baking dish, smoothing the top with a spatula.

Pour Batter

Place the dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature.

Cool and Serve

All-purpose flour

Cornmeal

Baking powder

Eggs

Milk

Vegetable oil

Chili powder

Garlic powder

Cumin

Fresh cilantro, chopped

Begin by ensuring your sourdough starter is active. Feed it with equal parts flour and water and let it sit at room temperature for at least 4 hours or until bubbly.

Feed the Starter

In a large mixing bowl, combine 1 cup of the active sourdough starter, 4 cups of all-purpose flour, 1.5 cups of water, and 2 teaspoons of salt. If using, add 1 tablespoon of olive oil for added flavor. Mix until a shaggy dough forms.

Mix Ingredients

Turn the dough out onto a floured surface. Knead the dough for about 10 minutes, until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.

Knead the Dough

Place the kneaded dough in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for 4-6 hours, or until it has doubled in size.

First Rise

Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a round loaf or a batard, depending on your preference.

Shape the Dough

Place the shaped dough onto a floured proofing basket or a baking sheet. Cover it with a cloth and let it rise for an additional 2-3 hours, until it has puffed up again.

Second Rise

Preheat your oven to 450°F (230°C) for at least 30 minutes before baking.

Carefully transfer the risen dough onto a baking stone or a baking sheet lined with parchment paper. Optionally, sprinkle sesame seeds on top for garnish. Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Bake the Bread

Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the interior to set properly.

Cool the Bread

Sourdough starter

Water

Sesame seeds

In a small bowl, combine warm water (about 110°F or 43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine the flour and salt. Mix well to evenly distribute the salt throughout the flour.

Once the yeast is activated, pour it into the bowl with the flour mixture. Mix with a wooden spoon until a shaggy dough forms.

Combine Dough Ingredients

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once risen, punch down the dough to release the air. Divide the dough into two equal pieces. Shape each piece into a long, thin baguette, about 14 inches long.

Shape the Baguettes

Place the shaped baguettes on a baking sheet lined with parchment paper or sprinkled with cornmeal. Cover with a cloth and let them rise for another 30-45 minutes.

While the baguettes are rising, preheat the oven to 475°F (245°C). Place a shallow pan filled with water at the bottom of the oven to create steam.

Preheat Oven

Using a sharp knife or razor blade, make several diagonal cuts on the top of each baguette. Bake in the preheated oven for 20-25 minutes, or until golden brown and crusty.

Score and Bake

Remove the baguettes from the oven and let them cool on a wire rack. Serve warm or at room temperature.

Active dry yeast

Sugar

In a large mixing bowl, whisk together the all-purpose flour, salt, sugar, and instant yeast until well combined.

Combine Dry Ingredients

In a separate bowl, mix the warm milk, melted butter, and egg. Gradually add this mixture to the dry ingredients, stirring until a dough forms.

Add Wet Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.

After the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.

Roll Out the Dough

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and fully melted. Allow it to cool slightly.

Prepare Chocolate Filling

Cut the rolled-out dough into triangles (about 4-5 inches wide at the base).

Cut the Dough

Place a spoonful of the chocolate filling at the base of each triangle.

Add Filling

Starting from the base, roll the triangle tightly towards the tip. Bend the ends slightly to form a crescent shape.

Roll the Croissants

Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.

Let Rise

In a small bowl, whisk together the egg and water. Brush this mixture over the tops of the risen croissants.

Prepare Egg Wash

Bake the croissants in the preheated oven for 15-20 minutes or until they are golden brown.

Bake Croissants

Remove from oven and let cool slightly before serving. Enjoy your homemade chocolate croissants!

Instant yeast

Unsalted butter (melted)

Whole milk (warm)

Dark chocolate (chopped)

Heavy cream

In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure no lumps remain.

In a separate bowl, whisk together the dashi stock, egg, pumpkin puree, and soy sauce until fully blended.

Gradually pour the wet mixture into the dry ingredients while stirring continuously until the batter is smooth and homogenous.

Combine Dry and Wet Ingredients

Preheat a takoyaki pan over medium heat. Lightly grease each cavity with oil.

Heat the Takoyaki Pan

Pour the takoyaki batter into each cavity, filling them about 2/3 full.

Fill the Cavities

Add a tablespoon of chopped octopus, green onions, and pickled ginger to each cavity.

Add the Filling

Cook for about 2-3 minutes, then use a takoyaki pick or skewer to turn each ball 90 degrees. Continue cooking for an additional 2-3 minutes until golden brown and crispy on the outside.

Cook the Takoyaki

Once cooked, remove the takoyaki balls from the pan and place them on a serving plate.

Remove and Serve

Drizzle the kewpie mayonnaise over the hot takoyaki balls.

Drizzle with Kewpie

Drizzle takoyaki sauce over the top, then sprinkle bonito flakes and aonori to finish.

Add Sauce and Flakes

Dashi stock

Pumpkin puree

Soy sauce

Cooked octopus, chopped

Green onions, finely chopped

Pickled ginger, chopped

Kewpie mayonnaise

Bonito flakes

Aonori (seaweed flakes)

Takoyaki sauce

Wash and peel the beets, sweet potatoes, and parsnips. Using a mandoline slicer or a sharp knife, slice the vegetables thinly (about 1/8 inch thick).

Prepare Vegetables

In a large bowl, combine the sliced vegetables, olive oil, salt, and black pepper. Toss until all the slices are evenly coated.

Season the Chips

Spread the vegetable slices in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the chips are crispy and golden brown.

Bake the Chips

Remove the chips from the oven and let them cool for a few minutes before serving.

In a medium bowl, mix together the Greek yogurt, mayonnaise, black garlic (minced), dried dill, garlic powder, and lemon juice.

Combine Ingredients

Add salt and black pepper to taste, mixing well until the dip is smooth and creamy.

Season the Dip

Cover the dip and refrigerate for at least 30 minutes to let the flavors meld together.

Chill Before Serving

Serve the Black Garlic Ranch Dip alongside the Root Vegetable Chips for dipping.