G23 Chocolate Chip Cookies

pineapple sherbet, coconut dulce de leche

Famous Coconut Cake

Alvear, 1927 Solera, Pedro Ximénez, vanilla ice cream, candied almonds

PX Affogato

lemon thyme roasted turkey breast, confit thigh stuffing, butternut purée, mushroom gravy & cranberry chutney

Grill 23 Turkey Dinner

cucamelon, cape gooseberries, roasted olive fennel vinaigrette, caraway olive oil crackers

Tuna Tartare

A velvety smooth puree of roasted butternut squash, blended with a hint of nutmeg and cream, offering a delightful balance of sweetness and warmth.

Butternut Squash Puree

shrimp, oysters, lobster, crab cocktail, salmon tartare

Shellfish Sampler

Crab Cakes

mascarpone mousse, espresso caramel, ladyfinger crumble

Chocolate Layer Cake

salted caramel ice cream, roasted apple, spiced walnuts

Caramel Apple Profiteroles

pistachio crust, butter beans, chimichurri, clementine

Ora King Salmon

Lobster Bisque

Savor the rich flavors of tender confit turkey mixed with perfectly seasoned stuffing, creating a comforting dish that embodies the essence of home-cooked holiday feasts.

Confit Turkey Stuffing

montreal spice, butternut risotto, truffle jus

Roasted Heritage Chicken

manilla clams, cipollini onions apple, spinach & ginger coconut broth

Atlantic Halibut

Crème Brûlée

Sesame Crusted Yellowfin Tuna

focaccia, caramelized onion comté, red wine demi-glace

Hudson Valley Foie Gras

1,000 Layer Potato

Caesar Salad

Prime Meatloaf

8 ounce prime bavette, parmesan frites, béarnaise

Steak Frites

Succulent lobster tail, delicately steamed and served with drawn butter, offering a taste of the ocean in every bite.

Lobster Tail

A rich and savory mushroom gravy crafted from a blend of earthy mushrooms and aromatic herbs, perfect for drizzling over your favorite dishes.

Mushroom Gravy

Preheat the Oven

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Mix Dry Ingredients

In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy.

Cream Butter and Sugars

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Combine Mixtures

Add Chocolate Chips

Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 9-11 minutes or until edges are golden brown.

Scoop and Bake

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cool and Serve

all-purpose flour

baking soda

salt

unsalted butter

granulated sugar

brown sugar

vanilla extract

large eggs

semisweet chocolate chips

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat together butter, eggs, coconut milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in shredded coconut.

Prepare the Batter

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Bake the Cake

In a saucepan over medium-low heat, combine sweetened condensed milk and shredded coconut. Stir continuously until the mixture thickens and turns a caramel color, about 15-20 minutes. Allow to cool before using.

Prepare Coconut Dulce de Leche

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of coconut dulce de leche on top, then place the second layer of cake on top. Frost the sides and top with additional coconut dulce de leche, and sprinkle with more shredded coconut if desired.

Assemble the Cake

Slice the cake and serve with a scoop of pineapple sherbet on the side for a refreshing contrast.

Serve with Pineapple Sherbet

unsweetened shredded coconut

baking powder

unsalted butter, softened

eggs

coconut milk

Gather all the ingredients: Alvear 1927 Solera Pedro Ximénez, vanilla ice cream, and candied almonds.

Prepare the Ingredients

Place two generous scoops of vanilla ice cream into a serving glass or bowl.

Scoop the Ice Cream

Pour 60 ml of Alvear 1927 Solera Pedro Ximénez over the ice cream, allowing it to melt slightly.

Add the Pedro Ximénez

Sprinkle 30 g of candied almonds on top of the affogato for added texture and flavor.

Garnish with Candied Almonds

Serve the PX Affogato immediately while the ice cream is still cold and the Pedro Ximénez is warm.

Serve Immediately

Alvear 1927 Solera Pedro Ximénez

Vanilla ice cream

Candied almonds

In a bowl, mix lemon juice, thyme, olive oil, salt, and pepper. Rub this mixture over the turkey breast and let it marinate for at least 1 hour.

Marinate Turkey

Preheat the oven to 180°C (350°F). Place the marinated turkey breast in a roasting pan and roast for about 1 hour or until the internal temperature reaches 75°C (165°F).

Roast Turkey

In a skillet, melt butter and cook chopped onion and celery until soft. Add chopped turkey thighs and cook until browned.

Prepare Thighs

In a large bowl, combine cooked mixture, dried cranberries, bread cubes, chicken broth, sage, salt, and pepper. Mix well.

Combine Ingredients

Transfer the mixture to a baking dish and bake at 180°C (350°F) for about 30 minutes until golden brown.

Bake Stuffing

Boil butternut squash in salted water until tender, about 15 minutes. Drain and return to pot.

Cook Squash

Add butter, salt, pepper, and nutmeg to the cooked squash. Use a blender or immersion blender to purée until smooth.

Purée Squash

In a saucepan, melt butter and sauté sliced mushrooms until browned.

Sauté Mushrooms

Sprinkle flour over mushrooms, stir well, then gradually add chicken broth. Simmer until thickened, about 5 minutes. Season with salt and pepper.

Make Gravy

In a saucepan, combine fresh cranberries, sugar, orange juice, and cinnamon stick. Cook over medium heat until cranberries burst and mixture thickens, about 15 minutes.

Cook Chutney

Turkey breast

Lemon juice

Fresh thyme

Olive oil

Salt

Black pepper

Turkey thighs

Butter

Onion, chopped

Celery, chopped

Dried cranberries

Bread cubes

Chicken broth

Sage, dried

Butternut squash, peeled and cubed

Nutmeg, ground

Mushrooms, sliced

Flour

Fresh cranberries

Sugar

Orange juice

Cinnamon stick

Dice the sushi-grade tuna into small cubes and place in a mixing bowl.

Prepare the Tuna

Add diced cucamelons and cape gooseberries to the tuna. Drizzle with lime juice, sesame oil, and soy sauce. Season with salt and black pepper. Mix gently to combine.

Mix Ingredients

In a small pan, sauté diced fennel in olive oil until translucent. Let cool.

Roast Fennel

In a bowl, combine roasted fennel, black olives, red wine vinegar, honey, dill, salt, and pepper. Whisk in olive oil until well blended.

Mix Vinaigrette

In a bowl, combine flour, caraway seeds, salt, olive oil, and water. Mix until a dough forms.

Make the Dough

Roll out the dough thinly on a floured surface and cut into desired shapes. Bake at 180°C (350°F) for about 15 minutes until golden.

Roll and Bake

Spoon the tuna tartare onto a plate, drizzle with roasted olive fennel vinaigrette, and serve with caraway olive oil crackers on the side.

Plate the Dish

fresh sushi-grade tuna

cucamelons

cape gooseberries

lime juice

sesame oil

soy sauce

black pepper

black olives, pitted and chopped

fennel bulb, diced

olive oil

red wine vinegar

honey

fresh dill, chopped

caraway seeds

water

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Sprinkle with salt and black pepper.

Prepare the Butternut Squash

Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 40-50 minutes, or until the flesh is tender.

Roast the Squash

Once roasted, let the squash cool slightly, then scoop out the flesh into a blender or food processor. Add the vegetable broth, heavy cream, nutmeg, and additional salt and pepper to taste.

Scoop and Blend

Blend until smooth and creamy, adjusting the consistency with more broth or cream if needed.

Puree the Mixture

Taste and adjust seasoning if necessary. Serve warm as a side dish or use as a base for soups and sauces.

Serve

Butternut Squash

Olive Oil

Black Pepper

Nutmeg

Vegetable Broth

Heavy Cream

Boil the shrimp in salted water for about 3-4 minutes until they turn pink. Remove and chill in ice water.

Prepare the Shrimp

Shuck the oysters and place them on a bed of ice.

Prepare the Oysters

Boil the lobster for about 8-10 minutes until the shell turns bright red. Remove from water and let cool before cracking open.

Cook the Lobster

Mix crab meat with some lemon juice and a pinch of salt. Set aside in the refrigerator.

Prepare the Crab Cocktail

Finely chop the salmon and mix with a tablespoon of lemon juice, salt, and pepper. Chill in the refrigerator.

Make the Salmon Tartare

On a large platter, arrange the shrimp, oysters, lobster, crab cocktail, and salmon tartare. Serve with lemon wedges and garnish with fresh parsley.

Assemble the Sampler

Combine ketchup, horseradish, lemon juice, and hot sauce in a bowl to create cocktail sauce. Serve it alongside the shellfish sampler.