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Punch party

Roasted Broccoli

Choose from an ever changing list of house-made charcuterie items like Chicken Liver Mousse, Rabbit Rillettes, Smoked Ham, Pate Maison, and Foie Gras Parfait.

Charcuterie

Carrot Cake

ricotta, parm, kale, sage cream, rosemary, walnuts

Butternut Squash Ravioli

Indulge in a timeless classic with our fresh artisan bread, served alongside a rich, aromatic olive oil that tantalizes the senses. Each bite is complemented by the savory depth of premium anchovies, delivering a perfect balance of flavors that dance on your palate. Ideal for sharing or savoring solo, this simple yet exquisite dish is a celebration of Mediterranean culinary tradition.

Bread, Olive Oil, Anchovies

Choose from a well-curated list of a dozen or so cheeses from domestic micro-creameries to European classics.  Served with pickled things, sweet spreads, mustards, and our house baked bread

Cheese

white beans, lardons, oyster mushrooms, pistou

Rockfish

Steak Frites

Our favorite 3 meats & 3 cheese at the moment. All served with our bread, pickles, mustards, jams, and such. Check the chalkboard and chat with us about today's selections

Smorgasbord

Fries & Aioli*

Leeks Vinaigrette

Duck Confit

Spottydog malted vanilla ice cream, dark chocolate sauce

Profiteroles

Bread & Cultured Butter

one soft, one blue, sweet and pickled accompaniments

Cheese for Dessert

Salad Greens

In a large punch bowl, combine the fruit punch, lemon-lime soda, pineapple juice, and orange juice. Stir gently to combine.

Mixing the Punch

Add the sliced fresh fruits to the punch mixture. This will add flavor and a beautiful presentation.

Adding Fresh Fruits

Add ice cubes to the punch bowl just before serving to keep the punch chilled. Garnish with mint leaves for added freshness.

Serving the Punch

Serve the punch into glasses and enjoy your party with friends and family!

Enjoying the Celebration

Fruit punch

Lemon-lime soda

Pineapple juice

Orange juice

Fresh fruit (sliced oranges, lemons, and berries)

Ice cubes

Mint leaves

Preheat the Oven

Wash and chop the broccoli into bite-sized florets. In a large bowl, toss the broccoli with olive oil, salt, and black pepper until evenly coated.

Prepare the Broccoli

Spread the broccoli in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the edges are crispy and the stems are tender.

Roast the Broccoli

Remove the broccoli from the oven and immediately top with cherry tomatoes, pine nuts, and pickled raisins. Serve warm.

Add Toppings

Broccoli florets

Cherry tomatoes

Pine nuts

Pickled raisins

Olive oil

Salt

Black pepper

In a skillet, melt half the butter and sauté onion and garlic until soft. Add chicken livers, cook until just browned. Add brandy, cook for 2 minutes. Blend with remaining butter, cream, salt, pepper, and thyme until smooth. Chill before serving.

Chicken Liver Mousse

Combine rabbit meat, fatback, white wine, bay leaves, thyme, salt, and pepper in a pot. Cover and cook on low heat for 2-3 hours until tender. Shred meat and mix with fat, refrigerate until set.

Rabbit Rillettes

Place ham hock in water with paprika, pepper, and brown sugar. Simmer for 2-3 hours until tender. Let cool, slice thinly.

Smoked Ham

Mix ground pork and chicken livers with onion, garlic, eggs, cream, salt, and pepper. Pour into a terrine and bake in a water bath at 160°C for 1 hour. Cool and slice.

Pate Maison

Blend foie gras with butter, cream, salt, pepper, and cognac until smooth. Pour into a mold and chill overnight until set.

Foie Gras Parfait

chicken livers

unsalted butter

onion, chopped

garlic, minced

brandy

heavy cream

salt

black pepper

fresh thyme, chopped

rabbit meat, shredded

pork fatback, diced

white wine

bay leaves

thyme sprigs

ham hock

smoked paprika

brown sugar

water

pork shoulder, ground

chicken livers, ground

onion, finely chopped

eggs

foie gras

unsalted butter, softened

cognac

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.

Mix Dry Ingredients

In another bowl, combine the oil, eggs, and vanilla extract. Mix well.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

Fold in the grated carrots and chopped pecans until evenly distributed.

Add Carrots and Pecans

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Cool the Cakes

In a large bowl, beat the cream cheese and butter together until smooth and creamy.

Prepare Buttercream

Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.

Add Sugar and Vanilla

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.

Frost the Cake

Garnish the top of the cake with additional chopped pecans if desired.

Garnish

All-purpose flour

Granulated sugar

Baking powder

Baking soda

Ground cinnamon

Vegetable oil

Large eggs

Vanilla extract

Grated carrots

Chopped pecans

Cream cheese

Unsalted butter

Powdered sugar

In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually combine the flour with the eggs until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Make the Dough

Roast the butternut squash at 400°F (200°C) for 25-30 minutes until tender. In a pan, sauté the kale until wilted. In a bowl, mix the roasted squash, ricotta, Parmesan, sautéed kale, salt, and pepper until well combined.

Prepare the Filling

Roll out the pasta dough into thin sheets. Place small mounds of filling on one sheet, leaving space in between. Moisten the edges with water, cover with another sheet of dough, and press to seal. Cut into individual ravioli.

Fill and Shape the Ravioli

In a skillet, melt butter over medium heat. Add the chopped sage and cook for 1-2 minutes. Pour in the heavy cream, and season with salt and pepper. Simmer for 5-7 minutes until it thickens slightly.

Prepare the Sauce

Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Drain and toss in the sage cream sauce. Garnish with chopped walnuts and rosemary before serving.

Cook and Serve

Eggs

Butternut squash

Ricotta cheese

Parmesan cheese, grated

Kale, chopped

Butter

Heavy cream

Fresh sage, chopped

Walnuts, chopped

Fresh rosemary, chopped

Slice the baguette or ciabatta loaf into 1-inch thick slices. Optionally, you can toast them lightly in an oven for a crisp texture.

Prepare the Bread

On a serving platter, arrange the sliced bread. Drizzle with extra virgin olive oil evenly over the slices.

Arrange the Ingredients

Place the anchovy fillets on top of each slice of bread, adjusting the amount based on your taste preference.

Add Anchovies

If desired, sprinkle chopped fresh parsley over the top and serve with lemon wedges on the side for added flavor.

Baguette or Ciabatta bread

Extra virgin olive oil

Anchovy fillets in oil

Fresh parsley, chopped

Lemon wedges

Select a variety of cheeses from the list above and cut them into wedges or cubes. Arrange them on a large serving platter, ensuring a good mix of textures and flavors.

Prepare the Cheese Platter

Place the pickled cucumbers and red onions in small bowls around the cheese. Add small dishes for the sweet fig spread, mustard, and honey.

Prepare Accompaniments

Slice the house-baked bread into thick slices and arrange them alongside the cheese and accompaniments on the platter. Ensure guests have easy access to all items.

Serve with Bread

Cheddar Cheese

Brie Cheese

Gorgonzola Cheese

Goat Cheese

Swiss Cheese

Manchego Cheese

Parmesan Cheese

Feta Cheese

Havarti Cheese

Blue Cheese

Camembert Cheese

Asiago Cheese

Pickled Cucumbers

Pickled Red Onions

Sweet Fig Spread

Mustard (Dijon)

Honey

House Baked Bread

Season the rockfish fillets with salt and pepper. Heat a skillet over medium heat and add a little olive oil. Once hot, place the fillets skin-side down and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Prepare the Rockfish

In the same skillet, add the lardons and cook until crispy. Add the oyster mushrooms and sauté until they are tender and golden, about 4-5 minutes. Stir in the white beans and cook until heated through.

Cook the Lardons and Mushrooms

In a food processor, combine the basil leaves, garlic, and grated Parmesan cheese. Pulse until combined, then slowly drizzle in the olive oil while processing until you have a smooth sauce. Season with salt and pepper to taste.

Prepare the Pistou

On a plate, layer the white bean and mushroom mixture, top with a rockfish fillet, and drizzle with the pistou. Enjoy your delicious rockfish dish!

Serve the Dish

Rockfish fillets

White beans (canned or cooked)

Lardons (bacon or pancetta cut into small pieces)

Oyster mushrooms

Fresh basil leaves

Garlic cloves

Season the ribeye steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Cook the Steak

Peel and cut the russet potatoes into thin strips. Rinse under cold water and dry thoroughly. Heat vegetable oil in a deep fryer or a heavy pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Make the Frites

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste. Toss gently to combine.

Prepare the Salad

In a saucepan, melt the butter and keep it warm. In another saucepan, combine chopped shallots, white wine vinegar, and fresh tarragon. Heat until the shallots are soft. Strain the mixture and reserve the liquid. In a bowl, whisk the egg yolks and add the reserved liquid. Place the bowl over simmering water and whisk until thick. Gradually add the warm butter while whisking until emulsified. Season with salt and black pepper.

Punch Party