piedmontese beef, dijon mustard aioli, black truffle caviar, sous vide egg yolk

steak tartare*

sticky toffee pudding

fregola, broccolini, tomato compote, salsa verde

roasted branzino*

bombay sapphire gin, campari, carpano antica vermouth

Negroni

absolut citron vodka, lavender syrup, lemon, cucumber tonic

Lavender Muse

parmesan cheese frico, garlic croutons, lemon zest

caesar salad*

butternut squash soup

shrimp cocktail

avocado, aji amarillo, fresno pepper, pineapple, chili oil

hamachi crudo*

chef’s daily selection, hk mignonette, gin cocktail sauce

oysters on the half shell*

prosciutto di parma, medjool dates, dukkah, clemetines, shallot vinaigrette

roasted beets & burrata

potato purée, glazed root vegetables, red wine demi-glace

beef wellington*

braised short rib, celery root puree, brussels sprouts, delicata squash

pan seared scallops*

bulleit rye, aperol, amaro averna, sweet vermouth, smoked with cherry wood

Smoke on the Blvd

Preheat a sous-vide circulator to 63°C (145.4°F). Place whole eggs gently in the water bath and cook for 45 minutes. This temperature/time yields a custardy, set-but-runny yolk.

Cook yolks

When cooked, transfer eggs to an ice water bath for 5 minutes to stop cooking. Carefully crack each egg and separate yolks from whites. Keep the yolks whole and place them in a small bowl, cover and refrigerate until assembly (they will be delicate). Reserve the whites for another use.

Shock and separate

In a small bowl combine mayonnaise, Dijon mustard, lemon juice and olive oil. Whisk until smooth and emulsified. Season with the salt and black pepper to taste. Transfer to a squeeze bottle or small piping bag for plating.

Keep the Piedmontese beef very cold—partially freeze for 20–30 minutes if necessary to make slicing easier. Using a sharp chef's knife, trim any sinew and finely dice the beef into small uniform 3–4 mm cubes. Do not grind.

Prepare beef

In a chilled bowl combine the minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, Worcestershire sauce and olive oil. Add the diced beef and mix gently with a fork or spoon just until evenly coated. Taste and season with kosher salt and freshly ground black pepper. Adjust salt, pepper, or a few drops of lemon juice if desired. Keep chilled until plating.

Mix seasoning

Plate tartare: Use a 3-inch ring mold or small round cutter. Place the ring on the plate and fill it with the seasoned diced beef, pressing lightly to form a neat cylinder about 1 to 1.25 inches high. Gently lift the ring.

Aioli and truffle: Dot or pipe a thin ring of the Dijon mustard aioli around the top perimeter of the beef or place three small quenelles/dots on the surface. Using a small spoon, place about 1 teaspoon of black truffle caviar on top center of the tartare (or spread a thin layer, as preferred).

Add yolk and finishing touches: Carefully place one sous-vide egg yolk on top of each tartare portion so it sits gently in the truffle caviar. If preferred, very lightly press the yolk so it will break when the diner cuts into the tartare. Finish with a tiny sprinkle of flaky sea salt and a few grinds of black pepper. Garnish the plate with microgreens and serve with toasted brioche or crostini and an optional lemon wedge at the side.

Serve immediately while yolk is intact and chilled. Provide a small knife and fork so the diner can cut through, mix yolk into the beef and enjoy.

Piedmontese beef tenderloin or top round (well chilled)

Shallot, very finely minced

Capers, rinsed and finely chopped

Cornichons (small pickles), finely diced

Flat-leaf parsley, finely chopped

Dijon mustard

Worcestershire sauce

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Mayonnaise (preferably light or homemade)

Lemon juice, fresh

Salt

Black pepper

Black truffle caviar (or high-quality black truffle paste)

Large eggs (for sous-vide yolks)

Ice water (for shock)

Toasted brioche slices or thin crostini

Microgreens or small salad leaves (optional)

Lemon wedge (optional)

Place chopped dates in a heatproof bowl. Pour boiling water over dates, stir in baking soda, and let sit 10 minutes until softened and slightly thickened. Mash lightly with a fork to break down large pieces; set aside to cool to warm temperature.

Prepare dates

Preheat oven to 180°C (350°F). Grease and line an 8-inch (20 cm) square or similar baking dish with parchment. In a large bowl, cream the softened butter and light brown sugar together until pale and fluffy (about 3–4 minutes) using a hand or stand mixer. Add eggs one at a time, beating well after each addition, then beat in vanilla. Fold in the flour, baking powder, and salt until just combined. Fold in the cooled date mixture (including any liquid) until evenly distributed; batter will be thick and sticky.

Make batter

Spread batter into prepared dish, smoothing the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (not raw batter). Remove from oven and allow to rest while you prepare the toffee sauce.

Bake

For extra moistness, poke holes over the warm cake with a skewer and pour 2–3 tablespoons of warm toffee sauce over the top so it sinks in. Let the cake sit 10 minutes to absorb.

Optional steam finish

In a medium saucepan over medium heat, melt the butter. Add dark brown sugar and stir until dissolved and bubbling gently (2–3 minutes). Carefully add the cream while stirring (mixture will bubble vigorously). Reduce heat to low and simmer gently for 4–6 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in corn syrup if using, vanilla extract, and a pinch of sea salt. Taste and adjust salt/sweetness. Keep warm; if desired, reserve 2–3 tablespoons to pour over the cake before serving.

In a medium saucepan, combine milk and cream and warm over medium heat until just steaming (do not boil). Remove from heat.

Warm dairy

Whisk the granulated sugar and egg yolks together in a bowl until pale. Gradually whisk about one-third of the hot milk mixture into the yolks to temper them, then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.

Temper yolks

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 6–8 minutes). Do not boil. Remove from heat.

Cook custard

Whisk in the speculoos cookie butter until fully incorporated and smooth. Stir in ground cinnamon, ground ginger, and a pinch of salt. If the mixture is too thick, warm gently until the cookie butter melts and combines.

Add speculoos and spices

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin forming and chill completely in the refrigerator (at least 4 hours or overnight). Once chilled, churn in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a container and freeze at least 2 hours to firm up.

Chill and churn

Warm some toffee sauce slightly before serving so it pours easily. Cut the pudding into squares and place on warm plates. Spoon a generous amount of warm toffee sauce over each pudding piece so it becomes sticky and glossy. Add a scoop of speculoos ice cream alongside or on top of the warm pudding.

Garnish with a pinch of sea salt and scatter candied walnuts or toasted pecans if using. Serve immediately so the contrast between warm pudding and cold ice cream is enjoyed.

pitted medjool dates, chopped (about 1/2-inch pieces)

boiling water

baking soda

unsalted butter, softened

light brown sugar, packed

large eggs

vanilla extract

all-purpose flour

baking powder

fine sea salt

unsalted butter

dark brown sugar, packed

double cream (heavy cream)

light corn syrup or golden syrup (optional, for shine)

full-fat milk

granulated sugar

egg yolks

smooth speculoos (Biscoff) cookie butter

ground cinnamon

ground ginger

sea salt (optional, for sprinkling)

candied walnuts or toasted pecans (optional)

Preheat oven to 425°F (220°C). Pat the branzino dry inside and out with paper towels.

Preheat and prep

Season the cavity of each fish with 1/2 tsp sea salt and a pinch of black pepper. Stuff each cavity with 4 sliced garlic pieces, 4 lemon slices (divide between fish) and 2 thyme sprigs.

Brush both sides of the fish with about 1 tablespoon olive oil each (total 2–3 tbs across both fish). Sprinkle remaining salt and pepper over the exterior. Place fish on a baking sheet lined with parchment or in a lightly oiled roasting pan.

Roast in the preheated oven for 12–16 minutes, depending on size, until the flesh is opaque and flakes easily with a fork (internal temp ~135–140°F / 57–60°C). Remove from oven and let rest 3 minutes before serving. Drizzle with 1 tablespoon finishing olive oil and a squeeze of lemon.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced shallot and cook 2–3 minutes until softened but not browned.

Add minced garlic and the fregola. Toast the fregola, stirring, for 2–3 minutes until fragrant and some grains become glossy and lightly browned.

Pour in the stock, bring to a gentle simmer, reduce heat to low, cover, and cook 10–12 minutes until fregola is tender but slightly al dente. If liquid is absorbed before fregola is tender, add a few tablespoons more stock or water and continue cooking 1–2 minutes.

Remove from heat, stir in butter, lemon zest, chopped parsley, and 1/2 tsp salt. Adjust seasoning to taste. Keep warm until plating.

Bring a pot of salted water to a boil. Blanch broccolini 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes and cook 30 seconds until fragrant (do not burn). Add broccolini, season with 1/2 tsp salt, and toss to coat. Sauté 2–3 minutes until edges char slightly and broccolini is heated through. Remove from heat and keep warm.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add minced shallot and cook 2–3 minutes until translucent.

Add minced garlic and cook 30 seconds. Add halved tomatoes, increase heat to medium-high, and sauté 4–6 minutes until tomatoes begin to break down and release juices.

Pour in white wine (if using) and let reduce by half (about 1–2 minutes). Stir in red wine vinegar and sugar, season with 1/2 tsp salt, and simmer another 1–2 minutes until compote is saucy but still has tomatoes that hold shape. Stir in basil off the heat. Taste and adjust seasoning.

In a food processor or using a mortar and pestle, combine parsley, mint (if using), capers, garlic, and anchovies. Pulse to a coarse paste.

With the processor running, drizzle in lemon juice and then the 1/2 cup olive oil until the mixture emulsifies to a bright green sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed.

Transfer to a small bowl and set aside at room temperature.

Divide warm fregola between two plates, making a slight well in the center of each for the fish.

Arrange roasted branzino atop each bed of fregola. Spoon 2–3 tablespoons of tomato compote alongside or over the fish, and arrange broccolini to the side.

Drizzle 2–3 tablespoons salsa verde over each fish and a little around the plate. Garnish with lemon wedges and a final drizzle of finishing olive oil. Serve immediately.

whole branzino, scaled, gutted, head on or off

extra-virgin olive oil

garlic cloves, thinly sliced

fresh lemon, thinly sliced

fresh thyme sprigs

sea salt

freshly ground black pepper

fregola (toasted Sardinian pasta) or Israeli couscous

low-sodium chicken or vegetable stock

shallot, finely minced

garlic, minced

butter

salt

lemon zest

flat-leaf parsley, chopped

broccolini, trimmed

garlic, thinly sliced

red pepper flakes

cherry or grape tomatoes, halved

white wine (optional)

red wine vinegar

sugar

fresh basil, chiffonade

flat-leaf parsley, packed

fresh mint leaves (optional)

capers, rinsed

garlic clove

anchovy fillets (optional)

lemon juice

black pepper

lemon wedges

extra-virgin olive oil (for finishing)

Optional: Place the old fashioned glass in the freezer for a few minutes or fill it with ice and water to chill while you prepare the drink.

Chill glass

Using a jigger, measure 1 oz Bombay Sapphire gin, 1 oz Campari, and 1 oz Carpano Antica sweet vermouth and pour them into a mixing glass.

Measure ingredients

Add large ice cubes to the mixing glass until it's about two-thirds full. Stir gently with a bar spoon for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for a temperature around 0–5°C (32–41°F) and a silky appearance.

Add ice and stir

If you chilled the glass with ice and water, dump the water and any melting ice. Add one large clear ice cube or 2–3 fresh large ice cubes to the old fashioned glass.

Prepare glass

Strain the mixed cocktail from the mixing glass into the prepared old fashioned glass over the fresh ice.

Strain

Take an orange peel about 1.5–2 inches long. Express the oils by holding the peel between your thumb and forefinger, skin side toward the drink, and give it a firm twist over the glass to release the citrus oils. Rub the peel along the rim of the glass, then drop or neatly place it in the drink as a garnish.

Garnish

Serve immediately. Sip slowly to appreciate the balance of bitter Campari, botanical gin, and rich sweet vermouth.

Serve

If you prefer a slightly different style: build the drink directly in the old fashioned glass by adding the gin, Campari, and vermouth to the glass, filling with ice, stirring gently for 20–30 seconds, and then garnishing. This reduces glassware but gives the same result.

If you like a slightly lighter dilution, stir for a shorter time (12–15 seconds). For more dilution and colder temperature, stir a bit longer (30–40 seconds) or use colder, larger ice.

Bombay Sapphire gin

Campari

Carpano Antica (sweet vermouth)

Large ice cubes (or ice)

Orange peel (for garnish)

Old fashioned glass (rocks glass)

Mixing glass or shaker

Bar spoon

Jigger (measuring)

Peeler or sharp knife

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water while preparing ingredients to chill.

If rimming the glass, spread 1 tsp lavender sugar on a small plate. Rub a cut lemon wedge around the glass rim, then dip the rim into the lavender sugar to coat lightly. Set aside to dry briefly.

Prepare lavender sugar (optional)

Add 1 cup of cubed ice to a cocktail shaker or mixing glass.

Pour in 2 oz Absolut Citron vodka, 0.75 oz lavender syrup, and 0.5 oz fresh lemon juice.

Firmly cap the shaker and shake vigorously for about 10–12 seconds to chill and lightly dilute the mixture.

Remove the chilled glass from the freezer (or empty the ice water). Fill the glass with fresh ice if not using a pre-rimmed chilled glass.

Strain the shaken mixture into the prepared glass over fresh ice, leaving about an inch of space at the top.

Top gently with 3 oz chilled cucumber tonic. Stir once gently with a bar spoon to combine—avoid over-stirring to preserve carbonation.

Thread a cucumber ribbon into the glass so it curls along the inner wall, and float a lemon wheel on top. Add a lavender sprig if using for aroma.

Serve immediately with a straw and a small stirrer.

Absolut Citron vodka

Lavender syrup

Fresh lemon juice

Cucumber tonic (chilled)

Ice (cubed)

Cucumber ribbon

Lemon wheel

Fresh lavender sprig (optional)

Lavender sugar (optional, for glass rim)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. On the prepared sheet, drop 1/4-cup mounds of grated Parmesan spaced 2 inches apart and gently spread into 3–4 inch circles with the back of a spoon. Sprinkle a little freshly ground black pepper over each. Bake 6–8 minutes until golden and bubbling. Remove from oven and let the frico cool on the baking sheet for 2 minutes, then transfer to a wire rack to crisp completely. Repeat with remaining cheese. Yield: about 6 crisps.

Steak Tartare*

Sticky Toffee Pudding

Roasted Branzino*

Negroni

Lavender Muse

Caesar Salad*

Butternut Squash Soup

Shrimp Cocktail

Hamachi Crudo*

Oysters On The Half Shell*

Roasted Beets & Burrata

Beef Wellington*

Pan Seared Scallops*

Smoke On The Blvd