House Burger Blend, Bacon Onion Jam, Truffle Raclette, Burger Sauce, Potato Bun, Fries or Salad

Smoked Wagyu Cheese Burger* (take out)

Braised Dandelion Greens, Pancetta, Pee Wee Potatoes, Grain Mustard, Beurre Blanc

Seared Porterhouse Pork Chop* (take out)

Roasted Summer Vegetables & Hummus (take out)

fregola, asparagus, eggplant, maitake mushrooms, onion-watercress soubise

Pan-Seared Chesapeake Rockfish (take out)

Alaskan Halibut (take out)

Five-Spiced Short Rib (take out)

fregola, cherry tomatoes, corn, soy caramel, pork jus

Crispy Cheshire Pork Belly (take out)

chilies, citrus, cilantro-coconut broth, house-baked bread

Steamed Bang Island Mussels (take out)

red & yellow watermelon, baby watercress, baby arugula, watermelon radish, pickled shallots, hazelnuts, citrus vinaigrette

Watermelon & Feta

peach & apricot puree, vanilla pecan crumble, port wine & jalapeno gastrique, house-made brioche, aged balsamic pearls

Hudson Valley Foie Gras (take out)

peaches, apricots, watermelon radish, baby arugula, almonds, whole orange vinaigrette

Crispy Basil Burrata (take out)

Corn Bisque (take out)

Japanese Crudo (take out)

Spanish Octopus (take out)

Ceviche

Ribeye

In a medium skillet over medium heat, add diced bacon and cook until fat renders and pieces are lightly crisp, about 6–8 minutes.

Add the finely diced onion to the bacon and reduce heat to medium-low. Sauté until onions are soft and translucent, about 8–10 minutes.

Stir in brown sugar, apple cider vinegar, water and thyme. Cook gently, stirring occasionally, until mixture thickens to a jam-like consistency, about 6–8 minutes. Season with black pepper to taste. Remove from heat and set aside.

In a small bowl, combine raclette cheese with truffle oil and gently toss so the oil lightly coats the slices. (If you prefer stronger truffle flavor, add up to 1/4 tsp more.)

In another bowl, whisk together mayonnaise, ketchup, Dijon, Worcestershire sauce, lemon juice, salt and pepper until smooth. Taste and adjust seasoning; set sauce aside chilled.

Divide the house burger blend into two equal portions (about 8 oz each). Lightly form into loose patties about 3/4" thick and slightly wider than the bun. Do not overwork; a loose pack gives a juicier burger.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Prepare smoker or stovetop smoking setup: if using a pellet smoker, preheat to 225–250°F (107–121°C) with applewood. If using a stovetop smoking method, heat a heavy covered skillet, place soaked applewood chips in a small foil tray, add to skillet, place a wire rack above chips and set patties on the rack, cover tightly. Have a spritz of water ready to control smoke intensity.

Lightly oil a cast-iron griddle or skillet and heat over medium-high until shimmering. If you want a pronounced smoke flavor, smoke the patties for 6–10 minutes at low heat (225–250°F) to impart smoke, then finish on a hot griddle for sear. Alternatively, sear first then quick smoke for 3–5 minutes.

Cook patties on a hot griddle: sear 3–4 minutes per side for medium-rare to medium depending on thickness. Internal temperature target: 130–135°F for medium-rare, 140°F for medium. During the last 1–2 minutes of cooking on the second side, place raclette slices on each patty and cover briefly so cheese melts.

After cooking, rest patties 3–4 minutes on a plate tented with foil to redistribute juices.

While patties rest, butter the cut faces of potato buns. Toast buttered sides on the hot griddle or skillet until golden, about 1–2 minutes.

To assemble each burger: spread about 1 tbsp of burger sauce on the bottom bun, add leaf lettuce, then the rested patty with melted truffle raclette. Spoon 2–3 tbsp of bacon onion jam over the cheese. Add tomato slice and red onion rings if using. Finish with a light smear of burger sauce on the top bun and close.

Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbsp vegetable oil and spread on a single layer on a baking sheet. Roast 25–30 minutes, turning once, until golden and crisp. Season with 1/2 tsp salt immediately after coming out of oven.

Fries - shallow roast

Heat 1–2 tbsp oil in a skillet over medium-high. Add potato sticks in a single layer and cook, stirring occasionally, until browned and cooked through, 12–15 minutes. Season with salt to taste.

Alternative - Quick Pan Fries

If choosing salad, place mixed greens in a bowl, dress with vinaigrette to taste (about 2 tbsp), toss and serve alongside burger.

Salad Option

Place burger in a lined take-out box with parchment to retain heat. Place fries or salad in a separate compartment or container to keep crispness (fries) or prevent wilting (salad). Include a small cup of extra burger sauce if requested.

Garnish or include optional condiments (extra bacon jam or truffle oil drizzle) in small containers for the customer.

house burger blend (ground beef; ideally chuck short rib brisket mix)

kosher salt

black pepper (freshly ground)

neutral oil (for griddle or pan)

bacon (medium dice)

yellow onion (finely diced)

brown sugar

apple cider vinegar

water

fresh thyme (optional, chopped)

black pepper

raclette cheese (thinly sliced)

truffle oil

mayonnaise

ketchup

Dijon mustard

Worcestershire sauce

lemon juice (fresh)

salt

potato buns

unsalted butter (softened, for toasting)

leaf lettuce

ripe tomato (sliced)

red onion (thin rings, optional)

russet potatoes (for fries) - peeled or scrubbed and cut into 1/3" sticks

vegetable oil (for frying or high-heat roasting)

salt (for fries)

mixed salad greens (if choosing salad instead)

simple vinaigrette (olive oil & vinegar, to taste)

applewood chips (soaked 30 minutes) or pellet smoker setting

spritz water (for controlling smoke if using stovetop smoker)

Remove the porterhouse pork chop from the refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Bring pork to room temp

Season both sides liberally with the kosher salt (about 1 1/4 tsp total) and freshly ground black pepper. Press the seasoning into the meat.

Preheat oven to 375°F (190°C). Heat a heavy cast-iron or ovenproof skillet over medium-high heat until very hot, about 3–4 minutes.

Add 1 tablespoon neutral oil to the skillet, swirl to coat. Sear the pork chop, fat-side down first if there is a fat cap, for 3–4 minutes without moving until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes.

Add 1 tablespoon unsalted butter to the pan and baste the chop for 30 seconds. Transfer the skillet to the preheated oven and roast until internal temperature reaches 140°F (60°C) for medium (usually 6–10 minutes depending on thickness). Remove from oven and tent loosely with foil; let rest 8–10 minutes (carryover will bring temp to ~145°F).

While the pork rests, cook the pee wee potatoes: place a medium saucepan of salted water over high heat and bring to a boil. Add the scrubbed potatoes and simmer until fork-tender, about 12–15 minutes depending on size. Drain well.

In the same saucepan or a skillet over medium heat, add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Add the drained potatoes and toss to coat. Cook, gently shaking the pan, until potatoes get slight golden spots, about 3–4 minutes.

Add fresh thyme leaves, 3/4 tsp kosher salt and 1/4 tsp black pepper. Toss to combine and keep warm until plating.

While the pork is in the oven, begin the greens: heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced pancetta and cook until rendered and lightly brown, about 4–5 minutes.

Add 1/2 small finely chopped yellow onion and sauté until translucent, about 3 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant.

Add the chopped dandelion greens (they will mound high at first). Toss to wilt them slightly, then pour in 1/2 cup chicken or vegetable stock. Cover the skillet, reduce heat to medium-low, and braise for 6–8 minutes until the greens are tender but still bright.

Uncover, add 1 teaspoon red wine vinegar, season with 3/4 tsp kosher salt and 1/4 tsp black pepper. Stir and cook 1–2 minutes more to reduce excess liquid. Adjust seasoning to taste and keep warm.

While the greens braise and potatoes finish, make the beurre blanc: in a small saucepan over medium heat combine 1 tablespoon minced shallot and 1/2 cup dry white wine. Bring to a simmer and reduce until about 1–2 tablespoons of liquid remain (about 6–8 minutes).

Add 1 teaspoon champagne vinegar (or white wine vinegar) and 1 teaspoon heavy cream; simmer 30 seconds. Reduce heat to low. Whisking constantly, begin to add the cold butter pieces a few at a time, allowing each addition to emulsify before adding more. Continue until sauce is smooth and slightly thickened.

Remove from heat, whisk in 1 tablespoon whole-grain mustard, 1/4 tsp kosher salt and a pinch of black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 teaspoons warm water to loosen. Keep warm (do not boil) until plating.

Slice the rested porterhouse pork chop against the grain into 1/2-inch thick slices if desired, or serve whole. Arrange a portion of braised dandelion greens on the plate, place the sliced or whole pork chop alongside, and tuck the warm pee wee potatoes beside them.

Spoon the grain mustard beurre blanc over the pork (and a little over the greens if desired). Finish with 1 teaspoon fresh lemon juice brushed lightly over the sauce to brighten, and garnish with microgreens or chopped parsley if using.

Serve immediately. Leftovers: keep components refrigerated separately; reheat gently to preserve sauce emulsion.

porterhouse pork chop (bone-in, about 1.25–1.5 inches thick)

freshly ground black pepper

neutral oil (canola or vegetable)

unsalted butter

dandelion greens, washed, tough stems trimmed and chopped into 1–2 inch pieces

pancetta, diced

extra-virgin olive oil

yellow onion, small, finely chopped

garlic cloves, minced

chicken or vegetable stock

red wine vinegar

crushed red pepper flakes

pee wee (small) potatoes, scrubbed

olive oil

fresh thyme leaves

shallot, very finely minced

dry white wine

champagne vinegar or white wine vinegar

heavy cream

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

whole-grain mustard

fresh lemon juice

microgreens or chopped parsley (optional)

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Preheat and prepare

Trim the zucchini and yellow squash and cut into 3/4-inch half-moons. Core and seed the red bell pepper, then cut into 3/4-inch pieces. Peel and cut the red onion into 1/2-inch wedges. Cut the eggplant into 3/4-inch cubes. Keep cherry tomatoes whole or halved if large.

Chop vegetables

In a large bowl, combine all chopped vegetables with 3 tbs extra-virgin olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 2 minced garlic cloves, and 1 tsp lemon zest. Toss until vegetables are evenly coated.

Toss with seasonings

Spread vegetables in a single layer on the prepared baking sheet, leaving space so they roast rather than steam. Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. If cherry tomatoes burst early, remove them after 12–15 minutes and continue roasting the other vegetables until done.

Arrange and roast

When roasted, taste and adjust seasoning with a pinch more salt or pepper if needed. Allow vegetables to cool slightly while you prepare the hummus.

Drain the canned chickpeas, reserving 2 tbs of the liquid (aquafaba). For extra-smooth hummus, optionally peel the skins from chickpeas by pinching each; this adds 3–5 minutes but yields creamier texture.

Prepare chickpeas

In a food processor or high-speed blender combine 1 cup chickpeas, 1/4 cup tahini, 2 tbs fresh lemon juice, 1 tbs extra-virgin olive oil, 1 minced garlic clove, 1/2 tsp ground cumin, and 1/2 tsp salt. Blend until thick and smooth, stopping to scrape down the sides as needed.

Blend hummus

With the motor running, add the reserved chickpea liquid (or cold water) 1 tbs at a time (total about 2 tbs) until the hummus reaches a spreadable, creamy consistency. Taste and adjust salt, lemon, or cumin as preferred.

Adjust consistency and seasoning

Plate the hummus: Spoon about 1/2 to 3/4 cup hummus onto each serving plate or into a takeout container and spread it into a shallow well with the back of a spoon.

Top with roasted vegetables: Arrange 1 to 1 1/2 cups of roasted vegetables over or beside the hummus, depending on packaging. Drizzle 1 tbs extra-virgin olive oil over the hummus and vegetables.

Garnish: Sprinkle 2 tbs chopped fresh parsley over the dish and dust with 1/4 tsp smoked paprika if using. Add lemon wedges on the side for squeezing.

Optional sides: Include 2 pieces toasted pita or 1 cup mixed greens in the takeout container if desired. Pack lemon wedges separately to preserve freshness.

Pack for takeout: Allow roasted vegetables to cool slightly to avoid steaming in the container. Use a vented container or include a small paper liner to keep bottoms crisp. Label and seal for pickup.

zucchini

yellow squash

red bell pepper

red onion

cherry tomatoes

eggplant

dried oregano

lemon zest

canned chickpeas (drained, reserve liquid)

tahini

garlic clove, minced

ground cumin

reserved chickpea liquid or cold water

fresh parsley, chopped

lemon wedges

smoked paprika (optional)

extra-virgin olive oil (for drizzle)

toasted pita or flatbread (optional)

mixed greens (optional)

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 cup fregola and toast, stirring, 2–3 minutes until fragrant and slightly darker. Add 2 1/4 cups low-sodium stock and 1/2 teaspoon salt. Bring to a simmer, reduce heat to low, cover, and cook 10–12 minutes until tender but with a slight bite. Remove from heat, let stand 2 minutes, then fluff with a fork and keep warm.

Toast and simmer fregola

Melt 2 tablespoons butter in a medium sauté pan over medium-low heat. Add 1 cup thinly sliced onion and 1/4 teaspoon salt. Cook gently, stirring occasionally, 12–15 minutes until very soft and translucent but not browned.

Sweat onions

Increase heat to medium, add 1/4 cup dry white wine to deglaze the pan, scrape any fond, and simmer until the wine is reduced by half, about 2–3 minutes.

Deglaze and simmer

Add 1/2 cup heavy cream and the blanched, squeezed 1/2 cup watercress to the pan. Simmer 2 minutes to meld. Transfer mixture to a blender or use an immersion blender and purée until very smooth. Taste and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and up to 1/2 tablespoon lemon juice if desired. Keep warm on very low heat or hold in a warm spot.

Finish and purée

Toss 1 cup diced eggplant with a pinch of salt and 1/2 tablespoon olive oil. In a medium skillet over medium-high heat, sauté eggplant, stirring occasionally, 5–7 minutes until golden and tender. Transfer to a bowl and keep warm.

Prepare eggplant

In the same skillet, add 1 tablespoon olive oil if needed and heat to medium-high. Add 2 cups torn maitake mushrooms and cook 3–4 minutes until edges crisp and moisture has mostly evaporated. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add asparagus pieces and minced garlic, sauté 2–3 minutes until asparagus is bright and just tender-crisp. Combine with cooked eggplant and keep warm.

Cook maitake and asparagus

Pat the rockfish fillets very dry with paper towel. Season both sides with 1 teaspoon kosher salt (split between fillets) and 1/2 teaspoon freshly ground black pepper. Lightly dust the flesh side with 2 tablespoons all-purpose flour, shaking off excess. Leave skin side unfloured for a crisp sear.

Prepare fillets

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to ensure even contact. Cook skin-side down until the skin is deeply golden and crisp and the fillet is cooked about three-quarters of the way through, 4–5 minutes depending on thickness. Flip carefully, add 1 tablespoon butter to the pan, and baste the tops of the fillets with the butter for 30–60 seconds until cooked through (internal temperature about 125–130°F for moistness) and butter is foamy. Remove fillets to a warm plate and let rest 2 minutes.

Pan-sear fish

Reheat fregola briefly if needed and stir in a little finishing olive oil (1/2 teaspoon) and a pinch of lemon zest to brighten. Spoon a generous smear of the warm onion-watercress soubise onto each plate.

Place about 1/2 cup cooked fregola beside the soubise. Arrange a portion of the sautéed vegetables (eggplant, maitake, asparagus) on top or beside the fregola.

Set the pan-seared rockfish fillet on the vegetables, skin-side up so it stays crisp. Spoon any pan juices/basted butter over the top sparingly.

Finish with a light sprinkle of lemon zest, a few watercress leaves or microgreens, and a small drizzle of olive oil. Serve immediately.

Smoked Wagyu Cheese Burger* (take Out)

Seared Porterhouse Pork Chop* (take Out)

Roasted Summer Vegetables & Hummus (take Out)

Pan-seared Chesapeake Rockfish (take Out)

Alaskan Halibut (take Out)

Five-spiced Short Rib (take Out)

Crispy Cheshire Pork Belly (take Out)

Steamed Bang Island Mussels (take Out)

Watermelon & Feta

Hudson Valley Foie Gras (take Out)

Crispy Basil Burrata (take Out)

Corn Bisque (take Out)

Japanese Crudo (take Out)

Spanish Octopus (take Out)

Ceviche

Ribeye