Red wine, onion, smoked bacon and mushrooms

FARMER'S

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Duck Fat Confit Hasselback Potatoes, Brown Butter Haricot Verts, Bone Marrow Butter, Demi Glace

Rub the fillet with olive oil, salt, pepper, and fresh herbs. Let it marinate for at least 30 minutes.

Marinate the Fillet

Preheat the grill to high heat. Grill the fillet for about 4–5 minutes per side for medium-rare, or until desired doneness.

Grill the Fillet

Preheat the oven to 425°F (220°C). Slice the potatoes thinly across the top, being careful not to cut all the way through.

Prepare the Potatoes

In a baking dish, combine duck fat, garlic, thyme, and salt. Place the potatoes in the dish and roast for about 40–50 minutes until tender and crispy on the outside.

Confit the Potatoes

Blanch the haricot verts in boiling salted water for 2–3 minutes, then shock in ice water.

Cook the Green Beans

In a skillet, melt butter over medium heat until it’s browned. Add the green beans, season with salt and pepper, and sauté for 3–4 minutes.

Brown the Butter

Combine the bone marrow, unsalted butter, fresh herbs, and salt in a bowl. Mix until smooth and creamy.

Prepare the Bone Marrow Butter

In a saucepan, combine beef stock, red wine, and bay leaves. Simmer until reduced by half, about 30–40 minutes. Season with salt.

Make the Demi Glace

8 oz. beef fillet

olive oil

fresh herbs (rosemary, thyme, parsley)

salt

black pepper

medium potatoes

duck fat

garlic cloves

fresh thyme

haricot verts (green beans)

butter

bone marrow

unsalted butter

fresh herbs (parsley, chives)

beef stock

red wine

bay leaves

Herb Grilled 8 oz. Fillet

Indulge in our Prosciutto Wrapped Chicken Torchon, a culinary masterpiece featuring tender chicken enveloped in savory prosciutto for an exquisite flavor experience. Paired with golden brown butter fingerlings, rich confit mushrooms, and vibrant asparagus, this dish is a delightful harmony of textures and tastes. Finished with sweet cipollini onions and a delicate chicken consommé, each bite is a celebration of gourmet dining that will leave your taste buds craving more.

Prosciutto Wrapped Chicken Torchon with Brown Butter Fingerlings, Confit Mushrooms, Asparagus, Cipollini’s and Chicken Consommé

Savor the rich flavors of our Smoked Roasted Tenderloin of Beef, perfectly cooked to a tender finish and served atop a decadent Blue Cheese Potato Gratin. Accompanied by vibrant charred broccolini and crunchy crispy leeks, this dish is elevated with a luxurious sherry caramelized onion butter and a house-made demi-glace, creating a symphony of taste that will leave your palate singing.

Smoked Roasted Tenderloin of Beef over Blue Cheese Potato Gratin, Charred Broccolini, Crispy Leeks, Sherry Caramelized Onion Butter and House Demi

Brandy Figs, Sea Salt, Brioche, Brown Butter and Red Wine Pickled Shallots

Foie Gras Torchon

Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps

Cognac Spiked Foie Gras ‘Torchon’

Potato Pancakes and Pierogi Sampler

Goulash

Make Herb Grilled 8 Oz. Fillet Recipe in just 2h . Duck Fat Confit Hasselback Potatoes, Brown Butter Haricot Verts, Bone Marrow Butter, Demi Glace

Herb Grilled 8 Oz. Fillet Recipe

Ingredients

Fillet

Duck Fat Confit Hasselback Potatoes

Brown Butter Haricot Verts

Bone Marrow Butter

Demi Glace

Method

Fillet Preparation