royal ossetra caviar, mushroom dashi, miso-butternut créme

king oyster mushroom “scallops”

duck liver paté, vanilla-pear puree, cocoa nib crisp

don’t call it foie

ginger grits, mushroom demi, coconut braised greens

Grilled Pork Tenderloin

jalapeno chimichurri, chile potatoes, soy grilled shiitake

grilled striploin

parker house rolls

seared tofu, delicata squash, jasmine rice

sweet potato, red pepper, and coconut curry

lobster dumpling, confit celeriac, pickled mustard seed

lobster “bisque”

citrus glazed duck confit+rice porridge

habanero beurre blanc, smoked apple, kabocha-black garlic puree

miso glazed salmon

spiced bread, coconut pear custard, pepita-pistachio powder

poached pear “bread pudding”

winter squash soup

Duck fat potatoes, chorizo, and hollandaise

thyme butter, smoked honey, pistachio dukkah

fried chicken, yogurt and pickles

sweet potato puree, mustard pickled onion, grilled orange

roasted and seared tiara cabbage

rice powder, lime pickled onion, sesame cracker

steak tartare

mussels+chorizo

charred broccoli with african pepper sauce

smoked salmon + cucumbers

smoked beef tongue, braised beef cheek, garlic puree, brioche

“tongue in cheek”

halibut “grenobloise”

carmelized onion+goat cheese tartine

beets

sweet potato, pecan farro, chile apple broth

warm kale salad

Peel and chop the butternut squash into small cubes. Boil in salted water until tender, about 10-15 minutes. Drain and blend with miso paste and olive oil until smooth. Adjust seasoning with salt and pepper to taste.

Prepare the Butternut Créme

Slice the king oyster mushrooms into thick scallop-like rounds. Heat olive oil in a pan over medium-high heat. Sear each mushroom slice for about 3-4 minutes on each side until golden brown and tender. Season with salt and pepper.

Cook the King Oyster Mushrooms

In a saucepan, bring dashi stock to a simmer. Adjust seasoning if necessary.

Prepare the Mushroom Dashi

On a plate, create a base with the butternut créme. Place the seared king oyster mushroom 'scallops' on top. Drizzle with warm mushroom dashi and garnish with royal ossetra caviar and fresh herbs.

Assemble the Dish

King oyster mushrooms

Royal Ossetra caviar

Dashi stock

Miso paste

Butternut squash

Olive oil

Salt

Pepper

Fresh herbs (e.g., chives or parsley)

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Preheat Oven

In a bowl, cream together the butter and sugar. Beat in the egg, then gradually add flour, cocoa nibs, and sea salt until combined.

Mix Ingredients

Spoon dollops of the mixture onto the prepared baking sheet and bake for 10-12 minutes until crisp. Allow to cool before serving.

Bake the Crisp

cocoa nibs

all-purpose flour

unsalted butter

sugar

sea salt

Preheat the grill to medium-high heat. Season the pork tenderloin with salt, black pepper, and olive oil. Grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.

Prepare the Pork Tenderloin

In a saucepan, bring 4 cups of chicken broth to a boil. Stir in the grits and ginger, reduce heat to low, and simmer for about 20-25 minutes until thickened. Stir occasionally and add more broth if needed. Season with salt and pepper to taste.

Cook the Ginger Grits

In a skillet, melt butter over medium heat. Add sliced mushrooms and sauté until they are golden brown. Stir in soy sauce and cook for another 2-3 minutes until the sauce thickens slightly. Remove from heat.

Make the Mushroom Demi

In a large pot, heat a bit of olive oil and add minced garlic. Sauté for 1 minute until fragrant. Add collard greens and coconut milk, stirring to combine. Cover and cook on low heat for about 15-20 minutes until the greens are tender.

Coconut Braised Greens

Pork Tenderloin

Black Pepper

Olive Oil

Ginger

Grits

Chicken Broth

Mushrooms

Butter

Soy Sauce

Coconut Milk

Collard Greens

Garlic

In a food processor, combine parsley, cilantro, jalapeno, garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth. Set aside.

Prepare the Chimichurri

Preheat the oven to 400°F (200°C). In a bowl, toss halved baby potatoes with olive oil, chili powder, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

Prepare the Chile Potatoes

In a bowl, whisk together soy sauce, sesame oil, garlic, and ginger. Add shiitake mushrooms and marinate for at least 15 minutes.

Marinate the Shiitake

Preheat the grill to medium-high heat. Rub the striploin steaks with olive oil, salt, and black pepper. Grill for 4-5 minutes per side for medium-rare, or until desired doneness.

Grill the Striploin

On a grill rack, place the marinated shiitake mushrooms and grill for about 3-4 minutes on each side until tender.

Grill the Shiitake

Slice the grilled striploin and serve it with jalapeno chimichurri on top, alongside the roasted chile potatoes and grilled shiitake mushrooms.

Serve

striploin steak

olive oil

salt

black pepper

In a small bowl, combine warm milk, sugar, and yeast. Let sit for about 10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together flour and salt.

Mix Dry Ingredients

Add the yeast mixture, melted butter, and eggs to the flour mixture. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth.

Knead Dough

Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.

First Rise

Punch down the dough and divide it into 12-15 equal pieces. Shape each piece into a ball and place in a greased baking dish.

Shape Rolls

Cover the rolls with a towel and let rise for another 30 minutes.

Second Rise

Bake the rolls for 20-25 minutes, or until golden brown.

Bake Rolls

Remove from the oven and allow the rolls to cool slightly.

Cool

In a small bowl, combine softened butter, honey, and red pepper flakes. Mix until well combined.

Make Hot Honey Butter

active dry yeast

milk

large eggs

honey

red pepper flakes

Chop the sweet potato, red bell pepper, red onion, garlic, and ginger. Slice the delicata squash into half-moons and press the tofu to remove excess moisture.

Prepare the Ingredients

In a saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Cook the Jasmine Rice

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu and sear for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.

Sear the Tofu

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped red onion, garlic, and ginger; sauté for 2-3 minutes until fragrant. Then add the sweet potato and delicata squash, sautéing for an additional 5 minutes.

Cook the Vegetables

Stir in the curry powder, red bell pepper, and vegetable broth. Pour in the coconut milk, bring to a simmer, and cook for about 15 minutes, or until the sweet potato is tender.

Add Curry and Coconut Milk

Return the seared tofu to the skillet, season with salt and black pepper to taste, and stir to combine. Cook for an additional 5 minutes to heat through.

Combine Tofu and Season

Serve the sweet potato, red pepper, and coconut curry over the jasmine rice.

Sweet Potato

Red Bell Pepper

Tofu

Delicata Squash

Jasmine Rice

Red Onion

Vegetable Broth

Curry Powder

Boil the lobster tails in salted water for about 5-7 minutes until cooked. Remove lobster meat from shells and chop into small pieces. Set aside.

Prepare the Lobster

In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute.

Sauté Vegetables

Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and simmer until reduced by half.

Add Tomato Paste and Wine

Add the fish stock and bring to a boil. Reduce heat, simmer for about 20 minutes.

Add Stock and Simmer

Using an immersion blender, blend the soup until smooth. Return to heat and stir in heavy cream, chopped lobster meat, and season with salt and black pepper.

Blend the Soup

Serve the bisque hot, garnished with chopped coriander.

Garnish and Serve

lobster tails

butter

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

tomato paste

white wine

fish stock

heavy cream

coriander, chopped

Rub the duck legs with salt and let them sit in the refrigerator for at least 12 hours or overnight. Rinse off the salt and pat dry. In a deep pot, submerge the duck legs in duck fat and cook on low heat for about 2-3 hours until tender and the meat pulls away from the bone.

Prepare Duck Confit

In a saucepan, combine orange juice, soy sauce, honey, and chili oil. Bring to a simmer and let it reduce until slightly thickened, about 10 minutes.

Make Citrus Glaze

In a separate skillet, cook the eggs to your preference (soft-boiled or sunny side up). If soft-boiling, cook for about 6-7 minutes, then cool in an ice bath and peel.

Fry the Eggs

In a pot, combine the cooked rice and chicken broth. Bring to a boil and reduce to a simmer, stirring occasionally until the rice breaks down and the porridge thickens, about 20 minutes.

Prepare Rice Porridge

Place a generous serving of rice porridge in a bowl, top with the duck confit, drizzle with the citrus glaze, and place the fried egg on top. Garnish with sliced green onions and black sesame seeds.

Duck legs

Duck fat

Orange juice

Soy sauce

Honey

Chili oil

Cooked rice

Chicken broth

Eggs

Green onions

Black sesame seeds

In a small bowl, whisk together miso paste, soy sauce, rice vinegar, and brown sugar until smooth. Set aside.

Prepare Miso Glaze

Place the salmon fillets in a shallow dish and pour the miso glaze over them. Marinate for at least 30 minutes in the refrigerator.

Marinate Salmon

In a small saucepan, melt a tablespoon of butter over medium heat. Add finely chopped habanero pepper and cook for 1-2 minutes. Reduce heat and gradually whisk in the remaining butter until smooth. Season with salt and pepper.

Make Habanero Beurre Blanc

Core and slice the apple. Lightly smoke the apple slices on a grill or stovetop smoker for about 5 minutes until fragrant.

Prepare Smoked Apple

Steam the kabocha squash until tender, about 15 minutes. In a blender, combine the steamed kabocha, black garlic, and a pinch of salt. Blend until smooth and creamy.

Make Kabocha-Black Garlic Puree

Preheat the grill or oven to 375°F (190°C). Remove salmon from marinade and grill or bake for 12-15 minutes, or until cooked through and flaky.

King Oyster Mushroom “scallops”

Don’t Call It Foie

Grilled Pork Tenderloin

Grilled Striploin

Parker House Rolls

Sweet Potato, Red Pepper, And Coconut Curry

Lobster “bisque”

Citrus Glazed Duck Confit+rice Porridge

Miso Glazed Salmon

Poached Pear “bread Pudding”

Winter Squash Soup

Duck Fat Potatoes, Chorizo, And Hollandaise

Fried Chicken, Yogurt And Pickles

Roasted And Seared Tiara Cabbage

Steak Tartare

Mussels+chorizo

Charred Broccoli With African Pepper Sauce

Smoked Salmon + Cucumbers

“tongue In Cheek”

Halibut “grenobloise”

Carmelized Onion+goat Cheese Tartine

Beets

Warm Kale Salad