Decadent chocolate custard with whipped cream and berries

CHOCOLATE POT DU CRÈME

FRUIT TART

CRÈME BRÛLÉE

Smithwick's beer battered fresh Alaskan cod, house cut fries, tarter sauce, & coleslaw

Fish & Chips

Romaine lettuce, Parmesan cheese, croutons, & Caesar dressing

Caesar Salad

Mixed greens, mandarin orange, goat cheese, almonds, red onion, white balsamic dressing

Avocado & Beet Salad

Mixed baby greens, tomato, candied walnuts, poached pears, bleu cheese, & red wine vinaigrette

Pear Salad

Truffle Frites

Pan seared scallops, champagne butter sauce.

Coquilles Saint-Jacques

Pan seared lump crabcake, mixed greens, tarter sauce

Galette de Crabe

8oz burger, mushroom duxelles, Swiss cheese, brown gravy, brioche

MUSHROOM & SWISS BURGER

Portobello, spinach, red pepper, bleu cheese, balsamic glaze, brioche greens

GRILLED VEGGIE SANDWICH

Lump crab cake, mixed greens, tomato, tarter sauce, brioche

CRAB CAKE SANDWICH

8oz burger, caramelized onions, French onion jus, gruyere, chive, brioche

FRENCH ONION BURGER

Bacon & Gruyere cheese, served with a house salad

QUICHE LORRAINE

FRENCH ONION

Vegetarian quiche served with a house salad

QUICHE DU JOUR

SOUP DU JOUR

Brie wrapped in puff pastry, fresh fruit, & honey

BRIE EN CROUTE

POMMES FRITES

Potato pancakes, chives, apple sauce, & creme fraiche

POMMES DARPHIN

Mushroom duxelles, goat cheese, crème fraîche, Romano cheese, & olive oil

TARTE AUX CHAMPIGNONS

Creole or Provençal. Creole: Mussels, Andouille sausage, étouffée sauce, & sourdough. Provençal: Mussels, garlic, shallot, white wine, herbs, & sourdough.

MOULES

Guinness, Brussel sprouts, mirepoix, mashed potatoes

Special Pork Stew

Place the chopped bittersweet chocolate in a medium heatproof bowl; set aside.

Prepare chocolate

In a medium saucepan, combine whole milk, 1 cup heavy cream, and 1 tablespoon granulated sugar. Heat over medium until just simmering (small bubbles around the edge), about 5–7 minutes. Do not boil.

Heat milk and cream

In a separate bowl, whisk the 5 egg yolks until smooth. Slowly pour 1/3 cup of the hot milk mixture into the yolks in a thin steady stream while whisking constantly to temper them and prevent scrambling.

Temper yolks

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides, until the custard thickens enough to coat the back of the spoon (nappe), about 3–6 minutes. Do NOT let it boil; keep temperature below a low simmer (about 170–175°F / 77–80°C if using a thermometer).

Combine and thicken

Immediately pour the hot custard mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the chocolate is fully melted and the mixture is smooth and glossy.

Melt chocolate

Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Strain the custard through a fine-mesh sieve into a pourable jug to remove any cooked egg bits or unmelted chocolate for an ultra-smooth texture.

Finish custard

Divide the strained custard evenly among 6 (4- to 6-ounce) ramekins or small glasses. Let cool to room temperature, then cover with plastic wrap (pressing the wrap directly on the surface prevents a skin) and refrigerate for at least 4 hours, preferably overnight, until set.

Portion and chill

When ready to serve, combine 3 tablespoons cold heavy cream, 1 teaspoon powdered sugar, and 1 teaspoon vanilla extract in a small chilled mixing bowl. Whip by hand or with a mixer until soft peaks form. (Note: quantity is scaled to a small dollop per serving; increase to 3/4 cup cream and 1–2 tablespoons sugar if you want larger dollops for all servings.)

Remove the chilled pots de crème from the refrigerator. Spoon or pipe a dollop of whipped cream onto each custard.

Top with a few fresh berries per serving and finish with chocolate shavings or a light dusting of cocoa powder, if desired.

Serve immediately. Store leftover custard covered in the refrigerator for up to 3 days; add whipped cream and berries just before serving.

bittersweet or dark chocolate (60-70% cocoa), chopped

whole milk

heavy cream

granulated sugar

large egg yolks

vanilla extract

fine sea salt

heavy cream, cold

powdered sugar

fresh berries (raspberries, blackberries, or strawberries)

chocolate shavings or cocoa powder (optional)

Preheat oven to 400°F (200°C). Lightly flour a work surface with the all-purpose flour. Unfold the puff pastry sheet and roll gently to smooth creases and enlarge slightly (about 1/8 inch). Transfer to a 9-inch tart pan with removable bottom, pressing pastry into corners and trimming excess with a knife so the pastry sits about 1/4 inch above the rim. Chill in the refrigerator for 15 minutes to relax the dough and reduce shrinkage.

Prepare and blind-bake crust

While pastry chills, prick the center of the tart shell several times with a fork to prevent bubbling inside the tart well. For a defined rim and flat base, line the chilled pastry with parchment paper and fill with pie weights or dried beans. Brush the exposed rim (if any) lightly with egg wash: beat the egg with 1 tsp water and apply with a pastry brush. Bake at 400°F (200°C) for 15 minutes, then remove weights and parchment and bake another 6–8 minutes until golden and fully cooked. Cool completely on a rack before filling.

In a medium saucepan, split the vanilla bean lengthwise and scrape seeds into the milk; add the pod as well. Heat the milk over medium heat until it just begins to simmer (small bubbles at the edge), then remove from heat. If using vanilla extract instead, wait to add it at the end.

Infuse milk

In a bowl, whisk together the egg yolks, granulated sugar, cornstarch, flour, and a pinch of salt until smooth and pale.

Whisk yolks and dry ingredients

Remove the vanilla pod from the warm milk. Slowly pour 1/3 of the hot milk into the yolk mixture while whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the remaining milk in the saucepan, whisking continuously. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue cooking for 30–60 seconds while whisking to cook out the starchy flavor.

Temper and cook

Remove from heat and whisk in the unsalted butter until fully incorporated and the pastry cream is smooth. If using vanilla extract, stir it in now (about 1 tsp). Transfer the pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and cool to room temperature. Refrigerate at least 1 hour to chill and set.

Finish and cool

While the pastry cream chills, wash and dry all fruit. Hull and slice strawberries, peel and slice kiwi, slice peaches if using. Pat fruit dry on paper towels—dry fruit helps the glaze adhere and prevents watering down the cream.

Prepare fruit

When the tart shell and pastry cream are fully cooled, spoon or pipe the pastry cream into the shell and smooth the surface with an offset spatula to an even layer about 1/2 inch thick.

Fill tart

Arrange the prepared fruit over the pastry cream in a decorative pattern: for example, concentric rings of kiwi, strawberries, peach slices, and blueberries in the center. Leave a tiny margin at the edge so the pastry rim is visible.

Arrange fruit

Warm the apricot jam with 1 tsp water in a small saucepan or microwave until thin and spreadable. Strain if necessary to remove chunks. Using a pastry brush, gently brush a thin layer of glaze over the fruit to give shine and help preserve freshness. Return tart to the refrigerator for at least 20 minutes to set the glaze and chill the tart.

Glaze

Optional: dust a little powdered sugar over the rim just before serving. Slice and serve chilled. Store leftovers refrigerated for up to 2 days; the puff pastry will soften over time.

store-bought puff pastry

all-purpose flour (for dusting)

large egg (for egg wash)

water (for egg wash)

vanilla bean (or vanilla extract)

cornstarch

all-purpose flour

unsalted butter

salt

strawberries (hulled, sliced)

kiwi (peeled, sliced)

blueberries

peaches or nectarines (thinly sliced, optional)

apricot jam (for glaze)

water (for thinning glaze)

powdered sugar (optional, for dusting)

Preheat oven to 325°F (160°C). Place the ramekins (6 to 8, 4–6 oz each) in a large roasting pan or baking dish to prepare for a water bath (bain-marie).

Preheat and prepare

Pour heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream and add the pod as well. If using extract, wait to add it later. Heat cream over medium until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep 10–15 minutes to infuse vanilla.

Heat the cream

While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar, and 1/8 tsp fine sea salt in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Mix yolks and sugar

Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue pouring the remaining cream slowly while whisking until fully combined. If using vanilla extract instead of a bean, stir in 1 tsp vanilla extract now.

Temper the eggs

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and remaining vanilla fiber for a silky texture.

Strain

Divide the strained custard evenly among the ramekins, leaving a small gap at the top (about 1/4 inch). Place ramekins in the prepared baking pan.

Fill ramekins

Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins (use approximately 2 cups hot water; add more if needed). Carefully transfer the pan to the oven and bake for 30–40 minutes, or until the custards are set at the edges but slightly jiggly in the center. Timing depends on ramekin size—smaller ramekins take less time.

Bake in bain-marie

Using tongs or oven mitts, remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover each ramekin loosely with plastic wrap and refrigerate for at least 2 hours and up to 3 days to fully set.

Cool and chill

When ready to serve, pat the tops of the chilled custards dry with a paper towel to remove any condensation. Evenly sprinkle about 1 to 1 1/2 tablespoons of the granulated sugar over the top of each custard (use the 3/4 cup measured sugar). Shake gently to level the sugar so there is a thin, even coating.

Prepare sugar

Using a kitchen blowtorch: Hold the torch 2–3 inches from the sugar and move in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color. Allow the caramel to harden for 1–2 minutes before serving. Alternate method (no torch): Place the sugared custards under a very hot broiler on a baking sheet for 1–3 minutes, watching closely so they caramelize but do not burn. Broil one rack closest to the broiler; remove when sugar is melted and browned.

Caramelize

If the caramelized top has uneven spots, reapply a pinch of sugar to the pale areas and torch briefly. Allow the caramel to cool and harden for at least 1–2 minutes to form a crisp shell.

Check and rest

While caramelizing or immediately after the sugar has set, arrange the mixed fresh berries (about 1 cup total) on a small plate or spoon a few berries atop each ramekin edge for serving. If using strawberries, quarter or slice them. Garnish each ramekin with 1–2 small mint leaves and, if desired, a light dusting of lemon zest (about 1/2 tsp divided) to add brightness.

Serve immediately so guests can enjoy the contrast of cold custard and warm, crisp caramelized sugar. Leftover custard without caramelized sugar will keep covered in the refrigerator for up to 3 days; do not caramelize until ready to serve.

vanilla bean (split and scraped) or pure vanilla extract

granulated sugar (for custard)

granulated sugar (for torching)

mixed fresh berries (strawberries, raspberries, blueberries)

fresh mint leaves

lemon zest (optional)

ramekins (6 to 8, 4–6 oz each)

hot water for bain-marie

Peel (optional) and cut potatoes into 3/8–1/2 inch matchstick fries. Rinse well in cold water to remove surface starch.

Place cut potatoes in a large bowl of cold water with 1 tablespoon white vinegar and refrigerate for 30 minutes (or at least 15 minutes) to firm them and remove excess starch.

Drain potatoes and pat completely dry on clean kitchen towels or paper towels. Moisture will cause oil splatter and soggy fries.

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Use a thermometer and ensure you have enough oil to submerge the fries but leave headspace for bubbling.

Blanch fries in batches for 4–5 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in small batches 2–3 minutes until golden and crisp. Remove and drain on a rack, season immediately with 2 teaspoons salt and 1/2 teaspoon black pepper, tossing gently.

Pat cod fillets dry with paper towels and cut into 6 even pieces (about 4–6 oz each). Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place 3/4 cup all-purpose flour for dredging in a shallow dish. Dredge each seasoned fillet lightly in flour, shaking off excess. This helps the batter adhere.

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

Gradually whisk in 1 cup cold Smithwick's (or other amber beer) until the batter is smooth. Add 3–4 ice cubes to keep the batter cold; mix briefly. Batter should be thick enough to coat the back of a spoon but still pourable. Do not overmix—some small lumps are fine.

Heat oil (used for fries) to 350–360°F (175–182°C) for fish frying. Maintain this temperature while frying. Use a deep pot or fryer with enough oil to fully submerge fillets.

Working in 2–3 fish-sized batches, dip floured fillets into the beer batter to fully coat, letting excess drip off briefly. Carefully lower into hot oil and fry 4–6 minutes, turning once if needed, until batter is deep golden brown and internal fish temperature reaches 145°F (63°C).

Remove fried fish to a wire rack set over a baking tray to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 tablespoon chopped fresh parsley.

Stir until smooth, taste and adjust seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper as needed. Refrigerate until serving to let flavors meld.

In a large bowl combine 3 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1 cup grated or julienned carrot.

In a separate small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour dressing over the cabbage mixture and toss to combine. Taste and adjust seasoning. Chill for at least 15 minutes before serving to let flavors develop.

Arrange a portion of house cut fries on each plate alongside a beer-battered cod fillet.

Add a generous scoop (about 3/4 cup) of coleslaw and a serving (about 2 tablespoons) of tartar sauce to each plate. Garnish fish with chopped parsley and serve with lemon wedges.

Serve immediately while fish is crisp and fries are hot.

fresh Alaskan cod fillets

all-purpose flour (for batter)

baking powder

salt (for batter)

black pepper

Smithwick's or amber beer (cold)

ice cubes

all-purpose flour (for dredging)

russet potatoes (about 8–10 oz each)

vegetable oil (for frying)

salt (for fries)

black pepper (for fries)

white vinegar (optional soak)

mayonnaise

dill pickle (finely chopped)

capers (chopped)

lemon juice

Dijon mustard

fresh parsley (finely chopped)

salt (to taste)

black pepper (to taste)

green cabbage (thinly sliced)

red cabbage (thinly sliced)

carrot (julienned or grated)

mayonnaise (for slaw)

apple cider vinegar

sugar

salt (for slaw)

black pepper (for slaw)

lemon wedges

fresh parsley (chopped, for garnish)

Place the finely minced anchovy fillets and the minced/grated garlic on a cutting board. Sprinkle a tiny pinch of salt and use the flat side of a chef's knife to press and scrape repeatedly to form a smooth paste (about 30–45 seconds). This mellows the anchovy and blends it into the dressing.

Prepare anchovy-garlic paste

In a medium bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until smooth.

Emulsify base

Whisk in the olive oil gradually in a steady stream until the dressing is glossy and slightly thickened. Stir in the anchovy-garlic paste, grated Parmesan, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt. Taste and adjust acidity (add up to 1 tsp more lemon juice) or salt as needed.

Add oils and seasonings

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. If making ahead, refrigerate up to 48 hours; whisk again before using.

Rest

Remove any wilted outer leaves from the romaine heads. Cut off the root end, halve each head lengthwise, then slice crosswise into roughly 1-inch wide ribbons, or tear into bite-sized pieces. Rinse under cold water and spin dry in a salad spinner or pat thoroughly with clean kitchen towels to remove excess water.

Chocolate Pot Du Crème

Fruit Tart

Crème Brûlée

Fish & Chips

Caesar Salad

Avocado & Beet Salad

Pear Salad

Truffle Frites

Coquilles Saint-jacques

Galette De Crabe

Mushroom & Swiss Burger

Grilled Veggie Sandwich

Crab Cake Sandwich

French Onion Burger

Quiche Lorraine

French Onion

Quiche Du Jour

Soup Du Jour

Brie En Croute

Pommes Frites

Pommes Darphin

Tarte Aux Champignons

Moules

Special Pork Stew