choice of sauce bearnaise or red wine demi-glace, served tableside

Creekstone Ranch Chateaubriand a la Bouquetiere

Dover Sole

Gratin Dauphinois

Chilean Sea Bass Roti

Black truffles, chanterelles, parmesan cream, braised leeks, natural jus

Roasted Pheasant

Valrhona Chocolate Creme Brulee

Boulettes de veau

marscapone, pine nut crust, calvados ice-cream

Apple Tart

LOCAL POULET

slow cooked onion, Point Reyes bleu, duck fat aioli, pommes frites (only available Tuesdays - Thursdays)

PRIME ANGUS BURGER

Grilled over Beech wood, braised sunchoke, cracked mustard, sorrel creme

Ora king salmon

Celeriac puree, smoked heirloom carrots, crisp speck, meyer lemon emulsion

Oishi Shrimp

Crisp Lamb Dumplings

lobster tail roti, parsnip curry, confit de shallot, fines herbes pistou

Bisque de Homard avec Truffe

Butternut Squash Lyonnaise

Comte, roasted cosmic crisp apple, spiced walnuts, truffle vinaigrette

Little Gem

Local Frisse, hearts of escarole, local pork belly, poached egg, chervil, dijon vinaigrette

Lardon Frisse

white anchovies, garlic crumble, griddled toast

Caesar

HARICOT VERT

Filet Mignon

Prime Delmonico

Roasted Jewel Potatoes

SHELL STEAK au POIVRE

Fresh Wasabi, Enoki mushroom, winter black truffle, arugula, shoyu, black garlic.

A4 Wagyu

Chateaubriand Bouquetiere Recipe

Remove the Chateaubriand from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 375°F (190°C).

Prepare the Meat

Pat the Chateaubriand dry with paper towels. Season generously with salt and black pepper on all sides.

Season the Meat

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the Chateaubriand and sear for about 3-4 minutes on each side until nicely browned.

Sear the Meat

Add the fresh thyme and crushed garlic cloves to the skillet with the Chateaubriand.

Add Aromatics

Transfer the skillet to the preheated oven and roast for about 20-25 minutes for medium-rare, or until it reaches your preferred doneness. Use a meat thermometer for accuracy.

Roast in the Oven

Once cooked, remove the Chateaubriand from the oven and let it rest for 10-15 minutes before slicing.

Rest the Meat

Slice the Chateaubriand into thick medallions and serve tableside with your choice of sauce: Bearnaise or red wine demi-glace.

Serve with Sauce

Creekstone Ranch Chateaubriand

Salt

Black pepper

Olive oil

Fresh thyme

Garlic cloves

Season the Dover sole fillets with salt and black pepper on both sides. Dredge each fillet in all-purpose flour, shaking off any excess.

Prepare the Fish

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat until it is foamy and begins to brown slightly.

Heat the Butter

Add the dredged Dover sole fillets to the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and keep warm.

Cook the Fillets

In the same skillet, add the remaining 4 tablespoons of butter and allow it to brown slightly. Remove from heat and stir in fresh lemon juice and chopped parsley.

Prepare the Sauce

Pour the brown butter sauce over the cooked Dover sole fillets and serve immediately at the table.

Serve

Dover sole fillets

All-purpose flour

Unsalted butter

Fresh lemon juice

Fresh parsley, chopped

Peel the potatoes and slice them thinly, about 2-3 mm thick. Rinse the slices in cold water to remove excess starch and pat them dry with a towel.

Prepare the potatoes

In a saucepan, combine the triple cream, minced garlic, nutmeg, salt, and black pepper. Heat gently until just warmed through, then remove from heat.

Prepare the cream mixture

Preheat the oven to 160°C (320°F). Grease a baking dish with butter. Layer half of the potato slices in the dish, then pour half of the cream mixture over them. Repeat with the remaining potatoes and cream.

Assemble the gratin

Sprinkle the grated cheese evenly over the top. Dot with small pieces of butter. Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.

Add cheese and bake

Let the gratin cool for a few minutes before slicing and serving. Enjoy your Gratin Dauphinois!

Potatoes

Triple cream

Garlic

Nutmeg

Grated cheese (Gruyère or similar)

Butter

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.

Prepare the Sauce Vadouvan

Add minced garlic and ginger, and cook for another 2-3 minutes until fragrant.

Stir in ground cumin, ground coriander, turmeric, and fenugreek seeds, cooking for another 1-2 minutes.

Add curry leaves and coconut milk, bring to a simmer, and let cook for about 10 minutes until slightly thickened. Season with salt and pepper to taste.

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat.

Cook the Chilean Sea Bass

Season the sea bass fillets with salt and pepper. Place them in the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through.

Remove from heat and let rest for a couple of minutes.

In the same skillet, add the black mushrooms and sauté for 3-4 minutes until tender.

Prepare the Black Mushrooms

Plate the Chilean sea bass, topped with sautéed mushrooms and drizzled with sauce Vadouvan. Garnish with chopped parsley.

Chilean Sea Bass fillets

Black mushrooms (shiitake or similar)

Preheat the oven to 190°C (375°F). Season the pheasant inside and out with salt and pepper. Rub olive oil over the skin.

Prepare the Pheasant

Place the pheasant in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 75°C (165°F). Baste occasionally with the pan juices.

Roast the Pheasant

While the pheasant is roasting, clean and slice the leeks. In a saucepan, melt butter over medium heat and add the leeks. Cook until softened, about 10 minutes. Add chicken stock and simmer until the leeks are tender, about 15 minutes.

Prepare the Braised Leeks

In a small saucepan, combine heavy cream and grated parmesan cheese. Heat over low heat, stirring until the cheese is melted and the sauce is smooth. Keep warm.

Make the Parmesan Cream

In a skillet, heat a little olive oil over medium-high heat. Add the chanterelles and sauté for about 5 minutes until golden. Season with salt and pepper.

Sauté the Chanterelles

Once the pheasant is roasted, let it rest for 10 minutes before carving. Serve slices of pheasant topped with sautéed chanterelles, braised leeks on the side, and drizzle with parmesan cream and natural jus from the roasting pan.

Serve the Dish

Pheasant

Black truffles

Chanterelles

Parmesan cheese

Heavy cream

Leeks

Chicken stock

In a heatproof bowl, melt the Valrhona dark chocolate over a double boiler until smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a saucepan, combine heavy cream, buttermilk, vanilla extract, and a pinch of sea salt. Heat over medium heat until just simmering, then remove from heat.

Prepare the Cream Mixture

In a separate bowl, whisk together egg yolks and granulated sugar until pale and creamy.

Whisk Egg Yolks and Sugar

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Stir in the melted chocolate until well combined.

Combine Mixtures

Preheat the oven to 160°C (320°F). Pour the chocolate custard into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Bake the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours or overnight.

Cool and Chill

Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.

Caramelize the Topping

Serve immediately after caramelizing with a drizzle of Chambord framboise as a garnish.

Valrhona dark chocolate

heavy cream

buttermilk

granulated sugar

egg yolks

vanilla extract

sea salt

brown sugar

In a large mixing bowl, combine the ground veal, diced pork belly, grated Gruyère cheese, chopped parsley, minced garlic, egg, bread crumbs, salt, and black pepper. Mix until well combined.

Prepare the Mixture

Shape the mixture into small balls about the size of a golf ball and set them aside on a plate.

Form the Meatballs

In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, cooking for about 5-7 minutes on each side until they are golden brown and cooked through. Remove them and set aside.

Cook the Boulettes

In the same skillet, pour in the demi-glace sauce and bring it to a simmer. Allow it to reduce slightly for about 5 minutes.

Return the cooked boulettes to the skillet and gently coat them in the sauce. Serve warm with your choice of side dish.

Combine and Serve

Ground veal

Pork belly, diced

Gruyère cheese, grated

Garlic, minced

Bread crumbs

Demi-glace sauce

In a food processor, combine flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Stir in the pine nuts. Press the mixture into the bottom and up the sides of a tart pan. Chill in the refrigerator for 30 minutes.

Prepare the Pine Nut Crust

Preheat the oven to 350°F (175°C). Bake the chilled crust for 15 minutes, until lightly golden. Remove from oven and let cool.

Pre-bake the Crust

Peel, core, and slice the Granny Smith apples. In a bowl, toss the sliced apples with sugar, cinnamon, vanilla extract, and Calvados.

Prepare the Apple Filling

Spread the mascarpone cheese evenly over the cooled crust. Layer the apple mixture on top of the mascarpone.

Assemble the Tart

Bake the assembled tart in the oven for 30-35 minutes, until the apples are tender and the top is slightly browned. Let cool slightly before serving.

Bake the Tart

Serve warm or at room temperature with a scoop of Calvados ice cream on the side.

Powdered sugar

Pine nuts

Mascarpone cheese

Granny Smith apples

Granulated sugar

Cinnamon

Calvados (apple brandy)

Vanilla extract

Preheat your oven to 375°F (190°C). In a large bowl, mix the Dijon mustard, minced garlic, thyme, salt, and black pepper. Rub this mixture all over the chicken, ensuring it's well-coated.

Prepare the Chicken

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken and sear it on all sides until golden brown, about 5-7 minutes per side.

Sear the Chicken

Pour the chicken stock into the skillet around the chicken. Cover with a lid or aluminum foil and transfer to the preheated oven. Bake for 1 hour.

Bake the Chicken

After the chicken has baked for 1 hour, remove it from the oven and transfer the chicken to a cutting board. Place the skillet on the stove over medium heat. Stir in the heavy cream and simmer until the sauce thickens, about 5-10 minutes.

Make the Mustard Sauce

While the sauce is simmering, in a separate pot, melt butter over medium heat. Add the potato rounds and cook until golden brown on both sides, about 5 minutes per side. Then add enough water to cover the potatoes halfway, and cook until tender, about 20-25 minutes.

Prepare the Fondant Potatoes

Slice the chicken and serve it with the mustard sauce drizzled over the top, alongside the fondant potatoes.

Whole chicken (about 3-4 lbs)

Dijon mustard

Garlic cloves, minced

Fresh thyme sprigs

Black pepper, freshly ground

Potatoes, peeled and cut into rounds

In a skillet, add sliced onions with a touch of oil. Cook on low heat for about 30-40 minutes until they are caramelized and soft.

Prepare the Slow Cooked Onions

In a bowl, mix duck fat with minced garlic, lemon juice, salt, and pepper. Whisk until smooth and set aside.

Make the Duck Fat Aioli

In a bowl, combine ground prime Angus beef with salt and black pepper. Form into two patties.

Form the Burger Patties

Heat a skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until desired doneness. In the last minute of cooking, place the Point Reyes bleu cheese on top of the patties to melt.

Creekstone Ranch Chateaubriand A La Bouquetiere

Dover Sole

Gratin Dauphinois

Chilean Sea Bass Roti

Roasted Pheasant

Valrhona Chocolate Creme Brulee

Boulettes De Veau

Apple Tart

Local Poulet

Prime Angus Burger

Ora King Salmon