Chocolate Lava Cake - Crème Anglaise - Vanilla Gelato - Candy Pearls

Lava Cake

Russet Potatoes - Herbed Parmesan - Truffle Dust - Bacon Aioli

Truffle Fries

Piquillo Pepper And Goat Cheese Croquettes - Cherry White Balsamic Reduction - Spring Mix - Red Onion - Apple - Roasted Walnuts

Goats and Greens

Ora King Salmon - Lemon Vinaigrette - Serranos  - Apples - Sesame Seeds - Crispy Wontons

King Salmon Tartare

Tender Chicken - Nashville Hot Sauce - Hawaiian Buns - Pickle - Ranch

Nashville Chicken Sliders

Brioche - Blackberry Compote - Crème Anglaise - Bourbon Maple Syrup - Strawberries - Candied Walnuts

Creme Brulèe French Toast

Sweet & Spicy Szechuan Sauce - Peanut Crumble

Crispy Duck wings

Blackened Shrimp - Roasted Pepper Sugo -  Parmesan Polenta - Pickled Peppers

Shrimp & Grits

Pepperoni - Spicy Sausage - Salami - Red Onion - Herb Tomato Sauce - Mozzarella

The Butcher Flatbread

Ricotta Doughnuts - Cinnamon Sugar -  Crème Anglaise - Salted Caramel - Chocolate Sauce

Bomboloni

Prosciutto - Goat Cheese - Fig - Spinach - Leek Cream - Piquillo Pepper - Balsamic

Prosciutto & Fig Flatbread

Roasted Garlic - Baked Triple Cream Brie - Fig Jam - Apple - Crostinis

Roasted Brie

Open-Faced Sandwich - White Cheddar - Brewer’s Crafted Ham - Serrano Cream - Rustic Bread - Poached Egg - Charred Serrano

Madame Croque

Chef's selection of cured meats, cheeses and accompaniments

Charcuterie

Caramelized Onions - Beef Bone Stock - Provolone Cheese - Garlic Croutons

French Onion Soup

Rosemary & Roasted Garlic - Herb Whipped Ricotta

Focaccia

Maine Lobster - Poached Eggs - English Muffin - Asparagus - Hollandaise Sauce

Lobster Benedict

Chef's Selection of Specialty Gelatos and Sorbets

Frozen Flight

Applewood Smoked Bacon -  Pepper Blend - Brown Sugar - Hot Honey

Candied Bacon

Preheat your oven to 200°C (400°F). Melt the dark chocolate and unsalted butter together in a double boiler until smooth. Remove from heat and stir in powdered sugar until well combined. Add in the eggs, egg yolks, and vanilla extract, mixing until smooth. Finally, fold in the flour until just combined.

Prepare the batter

Grease four ramekins with butter and dust with flour. Divide the batter among the ramekins and place them on a baking tray. Bake for 12-14 minutes, or until the edges are firm and the center is soft.

Bake the cakes

Remove from the oven and let the cakes cool for 1 minute before inverting onto plates.

Let cool

In a saucepan, combine heavy cream, milk, and half of the sugar. Heat over medium heat until just below boiling.

Heat the mixture

In a bowl, whisk together the egg yolks and the remaining sugar until pale and thick. Gradually pour the hot cream mixture into the egg yolks while whisking continuously.

Whisk yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Strain through a sieve and stir in the vanilla bean seeds.

Thicken the sauce

In a saucepan, heat the milk and cream with sugar until the sugar dissolves. In a bowl, whisk the egg yolks, then gradually add a bit of the hot mixture while whisking. Pour the yolk mixture back into the saucepan and cook on low heat until thickened.

Prepare the custard

Allow the custard to cool completely in the fridge. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.

Chill and churn

dark chocolate

unsalted butter

powdered sugar

all-purpose flour

large eggs

egg yolks

vanilla extract

heavy cream

milk

sugar

large egg yolks

vanilla bean

whole milk

candy pearls

Wash and cut the russet potatoes into thin strips. Soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

In a bowl, mix together the mayonnaise, chopped bacon, minced garlic, and lemon juice. Set aside in the refrigerator.

Make the Bacon Aioli

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the soaked potato strips in batches until golden brown and crispy, about 5-7 minutes.

Fry the Potatoes

Remove the fries from the oil and drain on paper towels. While hot, season with salt, truffle oil, and truffle salt. Toss with grated Parmesan and dried herbs.

Season the Fries

Mayonnaise

Cooked bacon, finely chopped

Garlic, minced

Lemon juice

In a small saucepan over medium heat, bring the cherry white balsamic vinegar to a boil. Reduce the heat and let it simmer until it thickens, about 10 minutes. Set aside to cool.

Prepare the Cherry White Balsamic Reduction

In a mixing bowl, combine the roasted piquillo peppers, crumbled goat cheese, and salt and pepper. Mix well.

Make the Croquette Mixture

Shape the mixture into small balls or patties. Dredge each croquette in flour, dip into beaten eggs, and then coat with breadcrumbs.

Form the Croquettes

In a skillet, heat olive oil over medium heat. Fry the croquettes until golden brown on all sides, about 4-5 minutes. Drain on paper towels.

Fry the Croquettes

In a large bowl, combine the spring mix, sliced red onion, apple slices, and roasted walnuts. Drizzle with olive oil and toss gently.

Assemble the Salad

Plate the croquettes alongside the salad. Drizzle the cherry white balsamic reduction over the croquettes and serve immediately.

Serve

Piquillo peppers, roasted

Goat cheese, crumbled

All-purpose flour

Eggs

Breadcrumbs

Spring mix greens

Red onion, thinly sliced

Apple, sliced

Roasted walnuts, chopped

Cherry white balsamic vinegar

Olive oil

Salt

Black pepper

Preheat the oven to 375°F (190°C). Cut the wonton wrappers into triangles. Place them on a baking sheet and brush lightly with olive oil. Bake in the preheated oven for about 8-10 minutes or until they are crispy and golden brown. Remove from oven and let cool.

Prepare the Wontons

Finely dice the Ora King salmon and place it in a bowl. Add the lemon juice, olive oil, diced serrano pepper (remove seeds for less heat), diced apple, sesame seeds, salt, and black pepper. Mix gently until well combined.

Prepare the Tartare Mixture

Spoon the salmon tartare mixture onto the crispy wontons and serve immediately. Garnish with additional sesame seeds and thinly sliced serrano peppers, if desired.

Assemble the Dish

Ora King Salmon

Lemon Juice

Olive Oil

Serrano Peppers

Apple (preferably Granny Smith)

Sesame Seeds

Wonton wrappers

Black Pepper

In a bowl, combine buttermilk, egg, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add chicken breasts and marinate for at least 1 hour, preferably overnight.

Prepare Chicken

In a separate bowl, place flour mixed with a pinch of salt. Remove chicken from marinade, allowing excess to drip off, then dredge in the flour mixture, ensuring even coverage.

Coat Chicken

Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Fry Chicken

Toss the fried chicken in Nashville hot sauce until well coated.

Sauce Chicken

Slice Hawaiian buns in half. Place a piece of sauced chicken on the bottom half, top with pickles, and a drizzle of ranch dressing. Cover with the top half of the bun.

Assemble Sliders

chicken breasts

Nashville hot sauce

Hawaiian slider buns

pickles

ranch dressing

flour

buttermilk

paprika

garlic powder

onion powder

salt

black pepper

cayenne pepper

vegetable oil

In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, and a pinch of salt until well combined. Set aside.

Prepare the Custard

Dip each slice of brioche into the custard mixture, allowing it to soak for a few seconds on each side. Place the soaked slices on a baking sheet.

Soak the Brioche

In a large skillet or griddle, melt the butter over medium heat. Cook the soaked brioche slices for about 3-4 minutes on each side, or until golden brown and cooked through.

Cook the French Toast

In a saucepan, combine blackberries, bourbon, and a bit of sugar. Heat over medium heat until the blackberries break down and the mixture thickens, about 10 minutes.

Prepare the Blackberry Compote

In a separate pan, toast walnuts over medium heat, then add brown sugar and stir until the sugar has melted and coats the walnuts. Remove from heat and let cool.

Prepare the Candied Walnuts

Plate the French toast, drizzle with maple syrup, top with blackberry compote, sliced strawberries, and sprinkle candied walnuts on top. Enjoy!

Brioche bread

Milk

Heavy cream

Vanilla extract

Sugar

Blackberries

Bourbon

Maple syrup

Strawberries

Walnuts

Butter

Brown sugar

Pat the duck wings dry with paper towels and season with salt and black pepper. Allow them to sit at room temperature for about 30 minutes.

Prepare the Duck Wings

In a large pot, heat vegetable oil over medium-high heat. Once hot, carefully add the duck wings in batches, frying for about 10-12 minutes until golden brown and crispy.

Fry the Duck Wings

In a saucepan, combine honey, soy sauce, rice vinegar, Szechuan peppercorns, chili paste, and minced garlic. Cook over medium heat for about 5 minutes until slightly thickened.

Make the Szechuan Sauce

Once fried, remove the duck wings from the oil and place them on paper towels to drain excess oil. Then, toss the wings in the Szechuan sauce until well coated.

Coat the Duck Wings

In a bowl, mix crushed peanuts, chopped green onions, and sesame seeds together.

Prepare the Peanut Crumble

Plate the crispy duck wings and sprinkle generously with the peanut crumble mixture. Serve warm.

Duck wings

Vegetable oil

Honey

Soy sauce

Rice vinegar

Szechuan peppercorns

Chili paste

Peanuts, crushed

Green onions, chopped

Sesame seeds

In a bowl, toss the shrimp with blackening seasoning until evenly coated. Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from the skillet and set aside.

Prepare the Blackened Shrimp

In the same skillet, add diced red bell pepper and garlic. Sauté for about 3-4 minutes until the peppers soften. Add the canned diced tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes. Season with salt and black pepper to taste. Blend the mixture until smooth, then return to the skillet and keep warm.

Make the Roasted Pepper Sugo

In a pot, bring 2 cups of water to a boil. Gradually whisk in the polenta. Reduce heat to low and cook for about 15-20 minutes, stirring frequently until thickened. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

Prepare the Parmesan Polenta

To serve, spoon the Parmesan polenta onto plates, top with the roasted pepper sugo, and arrange the blackened shrimp on top. Garnish with pickled peppers.