Grilled Bavette Steak Frites is a dish featuring grilled bavette steak served with crispy fries on the side.  The steak is seasoned simply with salt and black pepper, allowing the rich flavors of the beef to shine through, while the accompanying shallot herb butter adds a fragrant touch.  Here's how to prepare it at home.

Grilled Bavette Steak Frites*

wild boar meatballs, pomodoro, garlic focaccia ^

SUNDAY - Spaghetti and Meatballs

lemon-peach coulis, lemon verbena ice cream

White Peach Cobbler

roasted brussels sprouts, mushrooms duxelles potato gratin, red wine jus

12oz NY Strip*

Indulge in our flaky almond croissant, filled with rich almond cream and topped with sliced almonds for a delightful crunch.

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sundried tomato & almond spread, marinated eggplant, focaccia crostini

Burrata

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Cinnamon Bun

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French Butter Croissant

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TUESDAY - Saucisson D'Ajoie

cauliflower, mashed potatoes, red wine demi

SATURDAY - Braised Short Rib

toasted barley, cauliflower, celery root ginger gold apple, brown butter

Seared Salmon

bacon lardons, frisée, potatoes, mustard, lemon ^

MONDAY - Veal Schnitzel

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Savor the gooey perfection of our classic grilled cheese sandwich, perfectly toasted to golden brown and served alongside a generous portion of crispy fries for the ultimate comfort food experience.

GRILLED CHEESE AND FRIES

Carrot-Ginger Soup

Season the bavette steak with salt and black pepper on both sides. Allow it to rest at room temperature for 30 minutes.

Prepare the Steak

In a small saucepan, melt the unsalted butter over medium heat. Add the finely chopped shallots, parsley, and thyme. Cook until shallots are soft and fragrant, about 3-4 minutes. Remove from heat and set aside.

Make Herb & Shallot Butter

Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the cut potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.

Cook the Fries

Preheat a grill or grill pan over high heat. Brush the grill with olive oil. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes.

Grill the Steak

Slice the steak against the grain and place on a plate. Top with the herb & shallot butter and serve with the crispy fries, watercress, and a side of aioli.

Serve

Bavette steak

Salt

Black pepper

Olive oil

Unsalted butter

Shallots, finely chopped

Fresh parsley, finely chopped

Fresh thyme, finely chopped

Watercress

Aioli

Potatoes, cut into fries

Vegetable oil (for frying)

In a large bowl, combine ground wild boar, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Prepare Meatball Mixture

Shape the mixture into meatballs, around 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form Meatballs

Preheat oven to 400°F (200°C). Bake the meatballs for 20-25 minutes until cooked through.

Bake Meatballs

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.

Sauté Aromatics

Stir in the canned crushed tomatoes, fresh basil, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally.

Add Tomatoes

Once meatballs are done baking, add them to the pomodoro sauce and simmer for an additional 10 minutes.

Combine with Meatballs

In a bowl, combine warm water and yeast. Let sit for 5 minutes. In a large bowl, mix flour and salt, then gradually add the yeast mixture and 2 tablespoons olive oil. Knead until smooth.

Make Dough

Cover the bowl with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.

Rise Dough

Preheat oven to 425°F (220°C). Spread dough into a greased baking pan. Use your fingers to create dimples in the surface. Brush with remaining olive oil, sprinkle with minced garlic and rosemary.

Prepare Focaccia

Bake for 20-25 minutes until golden brown. Remove from oven and let cool slightly before slicing.

Bake Focaccia

Plate the spaghetti topped with the meatballs and pomodoro sauce. Serve with slices of garlic focaccia on the side.

Ground wild boar

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Parsley, chopped

Onion, chopped

Canned crushed tomatoes

Basil, fresh, chopped

All-purpose flour

Yeast

Water, warm

Rosemary, fresh, chopped

Preheat your oven to 350°F (175°C). In a large bowl, combine the sliced white peaches and half a cup of sugar. Let it sit for about 15 minutes to allow the juices to release. Pour the mixture into a greased baking dish.

Prepare the Cobbler Filling

In another bowl, whisk together the flour, remaining sugar, baking powder, and salt. Stir in the milk and melted butter until just combined. Pour the batter over the peaches.

Make the Cobbler Batter

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the cobbler comes out clean.

Bake the Cobbler

In a saucepan, combine the chopped peaches, sugar, lemon juice, and water. Bring to a simmer over medium heat and cook for about 15 minutes, until the peaches are soft. Blend until smooth, then strain through a fine mesh sieve to remove solids.

Make the Coulis

In a saucepan, combine the heavy cream, whole milk, and lemon verbena leaves. Heat over medium heat until steaming, then remove from heat and let steep for 30 minutes.

Infuse the Cream

In a bowl, whisk together the egg yolks and sugar until pale. Gradually whisk in the warm cream mixture, then return to the saucepan over low heat. Cook until thickened, about 10 minutes.

Make the Ice Cream Base

Strain the mixture into a bowl, stir in the vanilla extract, and cool in the refrigerator. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.

Chill and Churn

Fresh white peaches

Granulated sugar

Baking powder

Milk

Unsalted butter, melted

Fresh white peaches, peeled and chopped

Lemon juice

Water

Heavy cream

Whole milk

Fresh lemon verbena leaves

Egg yolks

Vanilla extract

Preheat the oven to 375°F (190°C). Slice the potatoes thinly and layer them in a greased baking dish. Mix heavy cream, minced garlic, salt, and pepper, and pour over the potatoes. Top with Gruyere cheese and bake for 45-50 minutes until golden and bubbly.

Prepare the Potatoes

Finely chop the mushrooms and shallots. In a skillet, melt butter over medium heat, add shallots and sauté until soft. Add mushrooms, salt, pepper, and thyme. Cook until the mixture is dry, about 10-15 minutes. Set aside.

Make the Mushrooms Duxelles

Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes until crispy.

Roast the Brussels Sprouts

Season the NY Strip with salt and pepper. Heat olive oil in a skillet over high heat. Sear the steak on both sides for 4-5 minutes for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Cook the NY Strip

In the same skillet used for the steak, add red wine and beef stock. Bring to a boil, scraping the bottom of the pan to release the flavors. Simmer until reduced by half, then whisk in butter and season with salt and pepper.

Prepare the Jus

On a plate, arrange slices of NY Strip, a portion of potato gratin, mushrooms duxelles, and roasted Brussels sprouts. Drizzle with red wine jus before serving.

Plate the Dish

NY Strip Steak

Black Pepper

Olive Oil

Brussels Sprouts

Mushrooms

Shallots

Butter

Fresh Thyme

Potatoes

Heavy Cream

Garlic

Gruyere Cheese

Red Wine

Beef Stock

Preheat your oven to 375°F (190°C). Roll out the chilled dough into a large rectangle and cut into triangles. Place a spoonful of the almond filling at the base of each triangle and roll it up towards the tip. Curve the ends to form a crescent shape.

Shape the Croissants

Place the shaped croissants on a lined baking sheet. Beat the egg and brush it over each croissant. Sprinkle sliced almonds on top.

Prepare for Baking

Bake in the preheated oven for 20-25 minutes, or until golden brown. Let cool slightly before serving.

Bake

egg (for egg wash)

sliced almonds

In a food processor, combine sundried tomatoes, toasted almonds, minced garlic, olive oil, salt, black pepper, and lemon juice. Pulse until smooth. Adjust seasoning to taste.

Blend the Spread

In a bowl, combine sliced eggplant, olive oil, balsamic vinegar, sliced garlic, chopped basil, salt, and black pepper. Toss to coat and let marinate for at least 30 minutes.

Marinate

Preheat oven to 400°F (200°C). Slice focaccia into small pieces and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 10-12 minutes or until golden and crispy.

Toast the Focaccia

Spread the sundried tomato and almond mixture on toasted focaccia crostini. Top with marinated eggplant and a piece of burrata cheese. Garnish with fresh basil leaves and serve immediately.

Sundried tomatoes

Almonds (toasted)

Garlic (minced)

Eggplant (sliced)

Balsamic vinegar

Garlic (sliced)

Fresh basil (chopped)

Focaccia bread

Burrata cheese

Fresh basil leaves (for garnish)

In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Mix in melted butter and eggs. Gradually add flour and salt, kneading until smooth. Cover and let rise in a warm place for 1 hour or until doubled in size.

Make the Dough

In a small bowl, mix together brown sugar and ground cinnamon. Melt the butter for the filling and set aside.

Prepare the Filling

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle. Spread melted butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top. Roll up the dough tightly and cut into slices.

Roll and Fill the Dough

Place the slices in a greased baking dish, cover, and let rise for another 30 minutes.

Second Rise

Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until golden brown.

While the rolls are baking, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Prepare the Icing

Once the rolls are out of the oven, let them cool for a few minutes before spreading the icing on top. Serve warm.

Frost and Serve

cream cheese

powdered sugar

vanilla extract

In a large pot, bring salted water to a boil. Add the lumache pasta and cook according to package directions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly. Gradually whisk in the milk and cook until the mixture thickens, about 5-7 minutes.

Make the Cheese Sauce

Remove the saucepan from heat and stir in the cheddar, Gruyère, Parmesan, and cream cheese until melted and smooth. Season with salt and black pepper to taste.

Add Cheeses

Add the cooked lumache pasta to the cheese sauce and stir until well coated.

Grilled Bavette Steak Frites*

Sunday - Spaghetti And Meatballs

White Peach Cobbler

12oz Ny Strip*