Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

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

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh Atlantic salmon, spinach, caramelized onion, & Moe's special hollandaise sauce with poached eggs

Preheat your oven to 375°F (190°C). Season the salmon fillets on both sides with salt and black pepper.

Prepare the Salmon

Heat olive oil in a skillet over medium heat. Add the fresh spinach and sauté for about 2-3 minutes until wilted. Remove from the skillet and set aside.

Sauté Spinach

In the same skillet, place the seasoned salmon fillets skin-side down. Bake in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily.

Bake Salmon

In a separate skillet, melt the butter over medium heat. Slice the onion thinly and add to the skillet. Cook for about 10 minutes, stirring occasionally, until they start to soften.

Cook the Onions

Sprinkle the brown sugar over the onions and continue to cook for another 10-15 minutes until the onions are deep brown and caramelized. Remove from heat.

Add Sugar

In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.

Prepare the Sauce

In a saucepan, melt the unsalted butter until it’s foamy. Gradually add the melted butter to the egg yolk mixture while continuously whisking to create an emulsion.

Melt the Butter

Add salt and cayenne pepper to taste. Keep the Hollandaise warm while you prepare the poached eggs.

Season the Sauce

Fill a saucepan with water and bring it to a gentle simmer. Add white vinegar to the water.

Boil Water

Crack each egg into a small bowl and gently slide each egg into the simmering water. Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Poach the Eggs

Using a slotted spoon, remove the poached eggs from the water and let them drain on a paper towel.

Drain and Serve

On each plate, place a bed of sautéed spinach, top with a piece of baked salmon, add a generous amount of caramelized onions, and finally, place a poached egg on top.

Plate the Dish

Drizzle the Hollandaise sauce generously over the assembled dish.

Add Sauce

Serve immediately while warm, and enjoy your delicious salmon dish!

Serve

Fresh Atlantic salmon fillet

Fresh spinach

Olive oil

Salt

Black pepper

Onion

Butter

Brown sugar

Egg yolks

Lemon juice

Unsalted butter

Cayenne pepper

Eggs

White vinegar

Salmon

Farmer's (AGF)

Grilled NY strip, mixed greens, blue cheese, roasted tomato, grilled red onion, cucumbers & balsamic vinaigrette

Steak Salad

Mixed greens with caramelized pears, candied pecans, seasonal fruit & raspberry vinaigrette

Chicken Pear Salad

Baby spinach topped with wild Canadian salmon, roasted sweet potatoes, mandarin oranges, cucumber, roasted tomatoes, candied walnuts, feta & honey Dijon dressing

Salmon & Roasted Sweet Potato Salad

Mixed greens topped with grilled jumbo shrimp, goat cheese, almonds, seasonal fruit, sun dried tomatoes & pomegranate

Nasseff Salad

Wood-Fired Tomahawk Pork Chop

Make Salmon Recipe in just 50m. Fresh Atlantic salmon, spinach, caramelized onion, & Moe's special hollandaise sauce with poached eggs

Salmon Recipe

Ingredients

Salmon and Spinach

Caramelized Onion

Hollandaise Sauce

Poached Eggs

Method

Cooking Salmon and Spinach