Crab, Lobster & Shrimp Stuffed Whole Branzino

Spanakorizo (Spinach Greek Rice)

Za'atar Crusted Scallops

Whole Branzino

Saffron Bamboo Rice

with pomegranate molasses & toasted pine nuts

Roasted Brussels Sprouts

Roasted Broccolini

Sautéed Greek Spinach

Roasted Heirloom Carrots

Grilled Asparagus

Romesco Roasted Cauliflower

Heirloom Tomato Salad

8 oz Chimichurri Crusted Tenderloin

Alaskan King Crab Crab Cake

Warm naan bread, horseradish crème fraîche, onion jam

Gruyère Flatbread

served with buttermilk tzatziki, tahini sauce, served on garlic naan with hummus, tabouli, pickled vegetables & saffron rice

Shawarma Gyro

Rockefeller Artichoke, Spinach

Pickled fennel, baba, tzatziki, ghanoush, jalapeño escabeche, confit garlic

Stuffed Shashuska Dolmas

Baby gem, radish, parmesan crisp, harissa chili oil, tahini, grilled haloumi, heirloom tomatoes, tahini caesar dressing, warm naan bread

Classic Hummus Spiced Tahini Caesar

Baby gem tomato, sweet peppers, shabazi onions, truffle goat cheese, shallots, sumac, crispy naan, spiced honey, pistachio gremolada

Fattoosh Salad

Shrimp Tabouli Salad

Lebanese Tabouli Salad

Lobster, Crab & Crawfish Mediterranean Dip Platter

Spinach Pies

In a large mixing bowl, combine the fresh crab meat, chopped lobster meat, and chopped shrimp.

Combine Seafood

Add the minced garlic, chopped green onions, chopped parsley, and lemon juice to the seafood mixture.

Add Aromatics

Season the mixture with salt and black pepper, then fold in the bread crumbs until well combined.

Season the Filling

Preheat Oven

Rinse the branzino under cold water and pat dry with paper towels. Make sure the cavity is clean.

Prepare the Fish

Gently stuff the seafood filling into the cavity of the branzino, making sure not to overstuff.

Stuff the Fish

Drizzle olive oil over the outside of the branzino and season with salt and pepper.

Season the Fish

Place lemon slices and fresh thyme sprigs inside the cavity of the fish and on top.

Add Lemon and Thyme

Place the stuffed branzino on a baking sheet lined with parchment paper.

Prepare for Baking

Bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.

Bake the Fish

Remove the stuffed branzino from the oven and let it rest for a few minutes before serving.

Plate the Dish

Garnish with additional parsley if desired, and serve with lemon wedges on the side.

Garnish and Serve

Fresh crab meat

Cooked lobster meat, chopped

Cooked shrimp, chopped

Garlic, minced

Green onions, chopped

Fresh parsley, chopped

Lemon juice

Salt

Black pepper

Bread crumbs

Whole branzino, cleaned and scaled

Olive oil

Lemon slices

Fresh thyme

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Sauté the Aromatics

Stir in the minced garlic and cook for an additional minute until fragrant.

Add Garlic

Add the chopped spinach to the pot and cook, stirring occasionally, until it wilts, about 3-4 minutes.

Incorporate Spinach

Stir in the rice and mix well to combine with the spinach and aromatics.

Add Rice

Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.

Add Broth

Once the rice is cooked and liquid is absorbed, remove from heat. Stir in lemon juice, fresh dill, salt, and pepper to taste.

Finish with Flavor

Onion, finely chopped

Fresh spinach, chopped

Rice (preferably short-grain)

Vegetable broth

Fresh dill, chopped

Rinse the scallops under cold water and pat them dry with paper towels. This helps to remove excess moisture, allowing for better searing.

Prepare the Scallops

In a small bowl, combine the za'atar seasoning, salt, and black pepper. Sprinkle the mixture evenly over both sides of the scallops, pressing gently to adhere.

Season the Scallops

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Pan

Carefully place the scallops in the hot skillet without overcrowding. Cook for about 2-3 minutes on one side, or until a golden crust forms. Flip the scallops gently using tongs.

Sear the Scallops

Cook the scallops for an additional 2-3 minutes on the other side, or until they are opaque and firm to the touch.

Finish Cooking

Remove the scallops from the skillet and place them on a serving platter. Garnish with chopped parsley and serve with lemon wedges on the side.

Large scallops

Za'atar seasoning

Lemon wedges

Rinse the whole branzino under cold water and pat it dry with paper towels. Make three diagonal slashes on each side of the fish to allow for even cooking.

Prepare the Branzino

Rub the fish inside and out with sea salt and black pepper, ensuring it gets into the slashes.

In a bowl, combine the chopped parsley and dill. Stuff this mixture inside the cavity of the branzino.

Prepare the Herb Filling

Insert lemon slices into the cavity along with the herb mixture for added flavor.

Add Lemon Slices

Place the stuffed branzino on a baking sheet lined with parchment paper. Drizzle olive oil over the top and sprinkle minced garlic evenly across the fish.

If using, pour white wine around the fish on the baking sheet.

Add White Wine (Optional)

Remove from the oven and let it rest for a few minutes. Serve the whole branzino on a platter, garnished with additional fresh herbs and lemon wedges if desired.

Serve the Branzino

Sea Salt

Black Pepper

Fresh Parsley, chopped

Fresh Dill, chopped

Lemon, sliced

Olive Oil

White Wine (optional)

In a small bowl, add the saffron strands to 2 tablespoons of warm water. Let it soak for about 10 minutes until the water turns a golden color.

Soak the Saffron

In a fine mesh strainer, rinse the basmati rice under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

Rinse the Rice

In a medium-sized pot, combine the rinsed basmati rice, coconut milk, water, and salt. Stir to combine.

Combine Ingredients

Add the saffron mixture (including the water) into the pot with the rice. Stir well to distribute the saffron evenly.

Add Soaked Saffron

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes until the rice is cooked and the liquid is absorbed.

Cook the Rice

After 15 minutes, uncover the pot and add the sliced bamboo shoots. Stir gently and cover again, cooking for an additional 5 minutes.

Add Bamboo Shoots

Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Then, use a fork to fluff the rice gently.

Fluff the Rice

Transfer the saffron bamboo rice to a serving dish. Garnish with chopped cilantro and serve with lime wedges on the side.

Basmati rice

Coconut milk

Water

Saffron strands

Bamboo shoots (sliced)

Chopped cilantro

Lime wedges

Preheat the oven

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare Brussels sprouts

In a large bowl, combine the halved Brussels sprouts with olive oil, pomegranate molasses, salt, and black pepper. Toss well to ensure they are evenly coated.

Toss with dressing

Spread the Brussels sprouts on a baking sheet in a single layer, cut side down.

Spread on a baking sheet

Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through to ensure even cooking.

Roast

While the Brussels sprouts are roasting, heat a small skillet over medium heat. Add the pine nuts and toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant.

Toast pine nuts

Once the Brussels sprouts are done roasting, remove them from the oven and transfer to a serving dish. Top with toasted pine nuts and fresh pomegranate seeds. Serve warm.

Combine and serve

Brussels sprouts

Pomegranate molasses

Pine nuts

Fresh pomegranate seeds

Preheat your oven to 425°F (220°C). This high temperature will help to achieve a nice roast on the broccolini.

Preheat the Oven

Rinse the broccolini under cold water and pat dry. Trim the ends of the stems if necessary.

Prepare the Broccolini

In a small bowl, whisk together olive oil, minced garlic (from the 3 cloves), lemon juice, salt, and black pepper until well combined.

Make Lemon Garlic Oil

Place the broccolini on a large baking sheet. Drizzle the lemon garlic oil mixture over the broccolini and toss to coat evenly.

Toss the Broccolini

Spread the broccolini in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes or until tender and slightly charred, tossing halfway through.

Roast the Broccolini

Once roasted, remove the broccolini from the oven and transfer to a serving platter. Use a vegetable peeler to shave the pecorino cheese over the top of the hot broccolini.

Add Pecorino

Serve the roasted broccolini warm as a side dish. Enjoy!

Serve Immediately

Broccolini

Garlic

Pecorino Romano cheese

In a small saucepan, add the olive oil and garlic cloves. Heat over low heat, allowing the garlic to slowly cook for about 20-25 minutes until soft and fragrant. Be careful not to let the garlic brown. Once done, remove from heat and set aside.

Prepare the garlic confit

In a large skillet, heat 2 tablespoons of the garlic-infused olive oil over medium heat. Add the fresh spinach and sauté for 3-5 minutes until wilted. Stir occasionally.

Sauté the spinach

Season the sautéed spinach with salt, black pepper, and red pepper flakes. Mix well to evenly distribute the seasonings.

Season the spinach

Stir in the confit garlic with its oil into the sautéed spinach, mixing until well combined. Cook for an additional 2 minutes to enhance the flavors.

Add confit garlic

Remove from heat and transfer the sautéed spinach to a serving dish. Top with shaved Parmesan cheese before serving.

Plate the dish

Fresh spinach

Garlic cloves

Shaved Parmesan cheese

Red pepper flakes

Preheat your oven to 425°F (220°C). This high temperature will help caramelize the natural sugars in the carrots.

Wash and scrub the heirloom carrots thoroughly to remove any dirt. If they are large, cut them in half lengthwise to ensure even roasting.

Prepare the Carrots

In a large bowl, toss the carrots with olive oil, salt, and black pepper until they are evenly coated.

Season the Carrots

Spread the carrots in a single layer on a baking sheet lined with parchment paper. This helps with even cooking and easy cleanup.

Arrange on a Baking Sheet

In a medium bowl, combine harissa paste, ketchup, apple cider vinegar, brown sugar, garlic powder, smoked paprika, cumin, and salt. Whisk together until smooth.

Mix the Ingredients

Taste the sauce and adjust seasoning as needed. You can add more harissa for extra heat or more sugar for sweetness.

Adjust the Flavor

Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the carrots are tender and caramelized. Toss them halfway through the cooking time for even roasting.

Roast the Carrots

In the last 5 minutes of roasting, drizzle a generous amount of the harissa BBQ sauce over the carrots. Return to the oven to finish cooking and allow the sauce to caramelize slightly.