our version of the classic! Made with rich beef broth,and French baguette, topped with melted gruyere

French Onion Soup

house made brioche with chocolate chips, topped with warm butterscotch sauce and dark chocolate ice cream

Chocolate Chip Bread Pudding

Blistered and seasoned with chili lime salt and served with lime crema. (available in the bar)

Roasted Shishito Peppers

The dish features a beautifully pan roasted Atlantic Salmon that is  served alongside creamy polenta, rich celeriac meunière, and delicate sautéed garlic spinach

Atlantic Salmon

Peel and cut off root ends of the onions. Slice each onion in half pole-to-pole, then slice thinly (about 1/8"–1/4"). You should have about 2 lb thinly sliced onions.

Prepare onions

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 3 tablespoons unsalted butter over medium heat until butter is melted and foaming. Add all sliced onions, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon granulated sugar. Stir to coat. Cook onions gently, stirring frequently, for 30–45 minutes — reduce heat to medium-low if they start to brown too fast. Scrape browned bits from bottom periodically; the goal is deep golden-brown, sweet onions (do not burn).

Caramelize onions

When the onions are richly browned, increase heat to medium and add 1/4 cup dry sherry or dry white wine (if using). Scrape the bottom of the pot with a wooden spoon to release any fond; cook until the liquid has mostly evaporated, about 2–3 minutes.

Deglaze

Add 8 cups beef broth, 1/4 cup beef demi-glace (if using), 3 sprigs fresh thyme, and 2 bay leaves. Bring to a gentle simmer, then reduce heat and simmer uncovered for 20–30 minutes to meld flavors. Taste and adjust seasoning with additional salt and pepper as needed. Remove thyme sprigs and bay leaves before serving.

Simmer soup

Preheat oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil on both sides. Toast in the oven until just golden and dry, about 6–8 minutes, flipping once halfway. If you prefer a crisper crostini, toast a little longer. Remove and let cool slightly.

Prepare bread

Switch oven to broil (or preheat a kitchen torch). Ladle soup into oven-safe bowls (oufflé dishes or crocks) leaving about 1/2" headspace. Place 1–2 toasted baguette slices on top of each bowl, then divide the grated Gruyère evenly on top of the bread (about 1/4 cup Gruyère per bowl if serving 6). Sprinkle a little Parmesan on top if using.

Assemble gratinée

Place the bowls on a baking sheet and broil 4–6 inches from the broiler element until the cheese is bubbling and deeply golden, about 3–5 minutes. Watch carefully to avoid burning. Alternatively, use a kitchen torch to evenly melt and brown the cheese.

Melt cheese

Remove bowls from oven (use oven mitts). Let rest 1–2 minutes to avoid scalding. Garnish with freshly chopped parsley if desired and serve immediately.

yellow onions (thinly sliced)

unsalted butter

olive oil

granulated sugar

sea salt

freshly ground black pepper

dry sherry or dry white wine (optional)

beef broth (preferably low-sodium)

beef demi-glace or concentrated beef stock (optional, for extra richness)

fresh thyme sprigs

bay leaves

French baguette (sliced into 1/2" rounds)

Gruyère cheese (grated)

Parmesan cheese (finely grated, optional)

olive oil (for brushing)

freshly chopped parsley (optional, for garnish)

Preheat the oven to 350°F (175°C). Lightly butter a 9x9-inch or similar baking dish with 1 tablespoon melted butter.

Preheat and Prepare

Place the cubed brioche in a large mixing bowl. Scatter the semisweet chocolate chips evenly over the bread and gently toss so chips are distributed through the cubes.

Dress the Bread

In a separate bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, and kosher salt until the sugar is mostly dissolved and the mixture is homogeneous.

Make the Custard

Pour the custard evenly over the brioche and chocolate chips, pressing lightly on the bread so it absorbs the liquid. Let the mixture sit at room temperature for 20–30 minutes, stirring once or twice to ensure even soaking. If using very fresh bread, allow up to 45 minutes for full absorption.

Soak

Once the custard is absorbed and the top looks moistened but not soupy, transfer the mixture to the prepared baking dish and spread it evenly. Bake in the preheated oven for 35–40 minutes, or until the top is golden, the edges are set, and a knife inserted near the center comes out with just a few moist crumbs (not wet custard). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Bake

Remove the bread pudding from the oven and let it rest for 10 minutes. The custard will continue to set slightly during this time.

Rest

While the bread pudding bakes, make the butterscotch sauce. In a medium saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Add the 3 tablespoons of packed light brown sugar and the 1 tablespoon corn syrup, whisking to combine. Cook for 1–2 minutes until the sugar dissolves and the mixture is smooth.

Melt Butter and Sugar

Slowly whisk in the 1 cup heavy cream. Bring the mixture to a gentle simmer (do not boil vigorously). Simmer for 3–5 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.

Add Cream and Simmer

Remove the saucepan from the heat and stir in the 1 teaspoon vanilla extract and 1 teaspoon kosher salt. Taste and adjust salt or sweetness if needed. Keep warm until ready to serve; if it thickens too much while standing, gently rewarm and whisk in a splash of cream.

Finish

Spoon generous portions of warm bread pudding into shallow bowls or plates (about 1/4 of the baked dish per serving).

Portion

Ladle warm butterscotch sauce over each portion (about 2–3 tablespoons per serving). Top each portion with one scoop (or more, to taste) of dark chocolate ice cream.

Sauce and Ice Cream

If desired, sprinkle a light pinch (about 1/4 teaspoon) of coarse sea salt over the sauce and ice cream to enhance contrast. Serve immediately while warm.

brioche bread, stale or day-old, cut into 1-inch cubes

whole milk

heavy cream

large eggs

light brown sugar, packed

vanilla extract

kosher salt

semisweet chocolate chips

unsalted butter, melted (for pan)

light corn syrup or golden syrup

dark chocolate ice cream

coarse sea salt (optional)

In a small bowl, whisk together sour cream, Greek yogurt, fresh lime juice, lime zest, honey, minced garlic, salt, and black pepper until smooth and homogenous. Taste and adjust lime or salt as needed. Cover and chill while you roast the peppers to let flavors meld (at least 10 minutes).

Make the crema

Rinse and thoroughly dry shishito peppers. Trim any long stems if desired, leaving most of the stem intact for handling.

Prepare peppers

In a medium bowl, toss the dried peppers with 1½ tablespoons olive oil, 1 teaspoon chili-lime salt, ½ teaspoon fresh lime zest, and 1/4 teaspoon coarse sea salt until evenly coated.

Toss with oil and seasoning

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot (2–3 minutes). Add the peppers in a single layer (they may blister more if not overcrowded). Allow peppers to char and blister undisturbed for about 2–3 minutes, then toss or shake the pan and continue cooking 2–3 minutes more until most pods are blistered and soft but still vibrant green. Total cooking time ~5–8 minutes. Alternatively, roast under a broiler on a sheet pan for 6–8 minutes, turning once, until blistered.

Roast / blister peppers

Transfer blistered peppers to a serving bowl. Immediately sprinkle the extra ¼ teaspoon chili-lime salt and the optional toasted sesame seeds over the hot peppers; toss gently to coat so the seasoning adheres.

Finish peppers

Arrange the blistered shishito peppers on a platter with a small bowl of chilled lime crema for dipping. Garnish with lime wedges alongside. Serve hot; instruct guests to squeeze a little lime over peppers before dipping if desired.

shishito peppers

extra-virgin olive oil

chili-lime salt

fresh lime zest

coarse sea salt

sour cream

Greek yogurt (plain)

lime juice (fresh)

lime zest

honey

garlic (minced)

salt

black pepper (freshly ground)

fresh lime wedges

extra chili-lime salt for finishing

toasted sesame seeds (optional)

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you begin other components.

Prepare and season

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. Place salmon fillets skin-side down in the pan, spacing them so they don't crowd. Press gently with a spatula for 20 seconds to prevent curling. Cook skin-side down until the skin is crisp and the fillet is cooked about two-thirds of the way through, 4–5 minutes depending on thickness.

Pan-roast salmon

Reduce heat to medium. Add 2 tbs unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets repeatedly for 30–60 seconds to baste and finish cooking; this will take an additional 1–2 minutes until the salmon reaches medium (internal ~125–130°F / 52–54°C) or desired doneness. Remove salmon to a warm plate, skin-side up to keep crisp. Serve with a lemon wedge.

Finish in butter

In a medium saucepan, combine 4 cups water, 1 cup whole milk and 1 tsp salt. Bring to a gentle simmer over medium heat.

Bring liquids to a simmer

Slowly whisk in 1 cup cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or heatproof spatula, until thick and creamy, about 20–25 minutes for fine/medium polenta. If mixture becomes too thick, add up to 1/2 cup more milk or water to reach desired consistency.

Whisk in polenta

Remove polenta from heat. Stir in 3 tbs unsalted butter and 1 tbs finely grated Parmesan until melted and smooth. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Keep warm, covered, while you finish the rest of the meal.

Finish and season

Peel the celeriac and slice into 1/2-inch rounds. Pat slices dry with paper towels to remove moisture (this helps get a crisp exterior).

Prepare celeriac

Combine 1/2 cup all-purpose flour with 1/2 tsp salt and 1/4 tsp black pepper on a plate. Lightly dredge each celeriac slice in the seasoned flour, shaking off excess.

Dredge

Heat a large nonstick or stainless skillet over medium heat. Add 1 tbs olive oil and 3 tbs unsalted butter. When butter foams and sizzles, add celeriac slices in a single layer (work in batches if necessary). Cook until golden brown and crisp on the first side, about 4–5 minutes, then flip and cook 3–4 minutes more until tender when pierced with a knife.

Pan-fry

Remove cooked celeriac to a warm plate. Off the heat, add 1 tbs fresh lemon juice to the pan and swirl to deglaze, picking up browned bits. Pour the lemon-butter sauce over the celeriac and sprinkle with 2 tbs chopped fresh parsley. Keep warm.

Finish meunière

Rinse and thoroughly drain 10 oz baby spinach. Heat 1 tbs olive oil and 1 tbs unsalted butter in a large wide skillet over medium heat until butter melts and begins to foam.

Prep and heat

Add 3 thinly sliced cloves of garlic and sauté for 20–30 seconds until fragrant but not browned (browned garlic will taste bitter).

Sauté garlic

Add the spinach in batches, tossing with tongs to wilt. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Cook until just wilted, 1–2 minutes total. If using, finish with 1/2 tbs fresh lemon juice. Transfer to a warm serving dish.

Cook spinach

Timing: Begin polenta first (20–25 minutes). While polenta cooks, prepare and start the celeriac (slicing and dredging) and preheat the skillet for the salmon. Cook the celeriac in batches and keep warm. Sauté the spinach last so it stays bright and tender. Pan-roast the salmon right before serving so it’s hot and skin is crisp.

Plate: Spoon a generous portion of creamy polenta on each plate. Arrange 2–3 slices of celeriac meunière beside the polenta. Place a salmon fillet on top or adjacent to the polenta. Add a small mound of garlic sautéed spinach. Spoon any remaining lemon-butter from the celeriac pan over the celeriac and a little of the salmon if desired. Serve with lemon wedges.