potato pavé / radish / turnips / rapini / mushrooms

80 day dry aged ribeye for 2

cod fritter / succotash / cauliflower / zucchini puree / wild raspberry jus

iberian pork

white chocolate anglaise / chocolate sponge cake / milk crumb

chocolate mousse

lemon parisse / cherry tomatoes / green beans / trout roe beurre blanc

steelhead trout

coconut cake / poached rhubarb / puffed rice / rhubarb sorbet

rhubarb + coconut

burrata for two

roku gine / tio pepe fino sherry / thai basil . lime / grapefruit bitters

thai basil smash

matron

fermented ghost pepper hot sauce / mignonette

1/2 dozen raw oysters

spiced tamari / kohlrabi / asian pear / sea buckthorn / chili oil

bluefin tuna tataki

tempura / fried garlic + chili / curry mayo

softshell crab

pecorino / cornichon / trufled sabayon / sunflower seeds / potato cracker

beef tartare

corn + ricotta stuffed / mushrooms / pickled corn / chanterelle puree

agnolotti

kimchi vinaigrette / sesame / shiso / tempura nori / trout roe

cucumber salad

dionisio mezcal / gene-you / cucumber / cherry bitters / lime / tan rim

sierra madre

cynar / maple eau di vie / fernet meletti / orgeat / lemon / whites . orange bitters

seasons change

clawfoot small batch gin / amaro / orange pekoe / vanilla / lemon / cherry bitters

claw foot tea

bourbon / cocchi rosa / amaro nonino / peach infused comparison / peach pit orgeat

peach on a plane

cheddar / green peppercorn mayo / sobrasada / pickles / fries + salad

dry aged burger

rum / yellow chartreuse / grapefruit / lime / honey / mosaic hop tincture

hop in and buckle up

del maguey los milpas mezcal / strega / dry curaçao / orange bitters

smoke and mirrors

godspeed

pineapple sage / grapefruit / lemon / ginger beer

non alcohol palo-mule

slake

Peel and thinly slice the Russet potatoes using a mandoline. In a bowl, combine the sliced potatoes with melted butter, heavy cream, salt, and black pepper.

Prepare the Potatoes

Layer the potato slices in a greased baking dish, pressing down firmly. Cover with foil and bake at 350°F (175°C) for 1 hour.

Assemble the Pavé

Remove from the oven, let cool for 15 minutes, then slice into squares.

Cool and Slice

Generously season the dry aged ribeye steaks with salt and black pepper on both sides.

Season the Ribeye

Preheat a cast iron skillet over high heat until it starts to smoke. Add a small amount of oil and sear the steaks for 3-4 minutes on each side for medium-rare.

Sear the Steaks

Remove the steaks from the skillet and let them rest for 10 minutes before slicing.

Rest the Steaks

Trim the radishes and turnips, and slice them thinly. Clean and slice the mushrooms. Blanch the rapini in salted boiling water for 1-2 minutes, then shock in ice water.

Prepare the Vegetables

In the same skillet used for the steaks, add a little more oil if needed, and sauté the mushrooms, radishes, and turnips until tender. Add the rapini and sauté for an additional 2 minutes.

Sauté the Vegetables

On a plate, arrange the slices of potato pavé, top with the sliced ribeye, and surround with the sautéed vegetables.

Serve the Dish

80 day dry aged ribeye steak

Russet potatoes

Unsalted butter

Heavy cream

Salt

Black pepper

Radishes

Turnips

Rapini (broccoli rabe)

Mushrooms (shiitake or oyster)

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Coat the Iberian pork loin with the marinade and let it rest for at least 30 minutes.

Marinate the Pork

Preheat the grill or oven to 200°C (392°F). Grill or roast the pork loin for about 25-30 minutes, or until the internal temperature reaches 63°C (145°F). Allow to rest before slicing.

Cook the Pork

In a bowl, mix together the flour, baking powder, salt, and black pepper. Add the beaten egg and flaked cod, mixing until combined.

Prepare the Fritter Mixture

Heat oil in a frying pan over medium heat. Drop spoonfuls of the batter into the oil and fry until golden brown on both sides, about 3-4 minutes per side.

Fry the Fritters

In a skillet, melt butter over medium heat. Add corn, diced red bell pepper, and green beans. Season with salt and black pepper, cooking for about 5-7 minutes until the vegetables are tender.

Cook the Succotash

In a pot, steam the chopped cauliflower until soft. Transfer to a blender, add butter, heavy cream, salt, and black pepper, and blend until smooth.

Prepare the Puree

In a skillet, heat olive oil over medium heat. Sauté the chopped zucchini until soft. Blend with salt and black pepper until smooth.

Prepare the Zucchini Puree

In a saucepan, combine wild raspberries, red wine, honey, and a pinch of salt. Simmer over medium heat until reduced and thickened, about 10-15 minutes.

Make the Jus

Iberian pork loin

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Cod fillet, cooked and flaked

All-purpose flour

Egg, beaten

Baking powder

Oil for frying

Corn kernels

Red bell pepper, diced

Green beans, trimmed and chopped

Butter

Cauliflower, chopped

Zucchini, chopped

Wild raspberries

Red wine

Honey

In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Stir until smooth and let cool slightly.

Melt the Chocolate

In a separate bowl, whip the heavy cream until soft peaks form.

Whip Cream

In another bowl, beat the egg whites until foamy. Gradually add sugar and beat until stiff peaks form.

Beat Egg Whites

Fold the melted chocolate into the whipped cream, followed by the beaten egg whites. Be gentle to maintain the airiness.

Combine Mixtures

Transfer the mousse into serving glasses and chill in the refrigerator for at least 2 hours.

Chill

In a saucepan, combine heavy cream and milk and heat until just below boiling.

Prepare Cream Mixture

In a bowl, whisk together egg yolks and sugar until pale and thick.

Whisk Egg Yolks

Slowly whisk the hot cream mixture into the egg yolk mixture to temper it, then return to the saucepan.

Temper Egg Yolks

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Cook Until Thickened

Remove from heat and stir in white chocolate until melted and smooth. Let cool.

Melt White Chocolate

Preheat your oven to 180°C (350°F) and grease a cake pan.

Preheat Oven

In a bowl, sift together flour, cocoa powder, sugar, and baking powder.

Mix Dry Ingredients

In another bowl, beat the eggs with melted butter until combined.

Beat Eggs

Gradually add the dry ingredients to the egg mixture and stir until just combined.

Pour the batter into the prepared cake pan and bake for about 20-25 minutes. Let cool.

Bake

In a bowl, combine milk powder, butter, sugar, flour, and salt until crumbly.

Mix Ingredients

Spread the mixture on a baking sheet and bake at 150°C (300°F) for about 10-15 minutes or until golden.

Bake Crumbs

dark chocolate

heavy cream

egg whites

granulated sugar

vanilla extract

white chocolate

milk

egg yolks

all-purpose flour

cocoa powder

eggs

butter

baking powder

milk powder

salt

Trim the ends of the green beans and blanch them in boiling salted water for 3-4 minutes until bright green. Drain and set aside.

Prepare the Green Beans

Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper, and roast for 15-20 minutes until soft and blistered.

Roast Cherry Tomatoes

In a large skillet over medium-high heat, heat some olive oil. Season steelhead trout fillets with salt and pepper. Place fillets skin-side down and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.

Cook Steelhead Trout

In a saucepan, combine minced shallots and white wine. Simmer over medium heat until reduced by half. Lower the heat and whisk in the butter gradually until emulsified. Stir in lemon juice, and season with salt and pepper.

Prepare the Beurre Blanc

On a plate, place a portion of the blanched green beans and roasted cherry tomatoes. Top with a steelhead trout fillet, drizzle with beurre blanc, and finish with trout roe.

Serve

Steelhead trout fillets

Trout roe

Cherry tomatoes

Green beans

Shallots, minced

White wine

Lemon juice

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the coconut milk, oil, vanilla extract, and eggs. Combine the wet and dry ingredients and fold in the shredded coconut.

Prepare the Cake Batter

Pour the batter into a greased and floured cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Bake the Cake

In a saucepan, combine water and sugar. Split the vanilla bean and scrape the seeds into the pot. Bring to a boil.

Prepare the Syrup

Add the chopped rhubarb to the boiling syrup. Reduce heat and simmer for about 5-7 minutes, until the rhubarb is tender but not mushy. Remove from heat and let it cool in the syrup.

Poach the Rhubarb

In a saucepan, combine chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb breaks down, about 10 minutes.

Cook the Rhubarb

Puree the mixture in a blender until smooth. Stir in lemon juice and chill in the refrigerator. Once chilled, pour into an ice cream maker and churn according to manufacturer's instructions.

Blend and Freeze

In a skillet, heat coconut oil over medium heat. Add puffed rice and stir until golden and crispy. Season with salt to taste.

Prepare Puffed Rice

Granulated sugar

Unsweetened shredded coconut

Coconut milk

Vegetable oil

Vanilla extract

Eggs

Rhubarb, chopped

Water

Vanilla bean

Puffed rice

Coconut oil

Preheat your oven to 375°F (190°C). Place the sourdough slices on a baking sheet and brush one side with olive oil. Toast in the oven for about 8-10 minutes or until golden and crispy.

Toast the Sourdough

Remove the burrata from its packaging and let it sit at room temperature for about 10 minutes for optimal flavor and texture.

Prepare the Burrata

Once the sourdough is toasted, place the burrata cheese in the center of a serving plate. Carefully spoon the caviar on top of the burrata.

80 Day Dry Aged Ribeye For 2

Iberian Pork

Chocolate Mousse

Steelhead Trout

Rhubarb + Coconut

Burrata For Two

Thai Basil Smash

Matron

1/2 Dozen Raw Oysters

Bluefin Tuna Tataki

Softshell Crab

Beef Tartare

Agnolotti

Cucumber Salad

Sierra Madre

Seasons Change

Claw Foot Tea

Peach On A Plane

Dry Aged Burger

Hop In And Buckle Up

Smoke And Mirrors

Godspeed

Non Alcohol Palo-mule

Slake