Beef Garum Ponzu, Watermelon Kimchi, Ramp Miso

3 oz Japanese A5 Miyazaki

Truffle Fonduta, Concentrated Tomatoes, Piave, Chives

Short Rib Mezzaluna

Macadamia Crust, Vanilla Bourbon Chantilly, Pear Dust, Miso Caramel, Pear Pearls

Apple Tart

Foie Gras, Chicken Skin, Crispy Parm, Pickled Ramps, Port Reduction

Duck Tortellini

Burgundy Truffles, Aquarello Rice, Parmesan

Truffle Risotto

Shrimp, Mussels, Tomatoes, Chorizo, Parsley, Saffron, Chili

Tagliatelle alla Cozze

Ricotta Zeppoles

Shaved Brussels, English Peas, Crispy Artichoke, Kumquat Dust

Lamb Malfade

Porcini Mushrooms, Sopressata, Lobster Stock, Tarragon

Lobster Garganelli

Kabocha Squash, Truffle Marscapone, Pepitas, Brown Butter, Sage

Raviolo

Beet Citronette, Mushroom Espuma, Romanesco, Radicchio, Japanese Sweet Potato Spaetzle, Bone Marrow Yuzu Koshu, Gremolata

Ribeye Cap

Fennel, Charred Shishitos, Pickled Fresno, Pickled Ramps, Corn Puree

Scallop Risotto

Crab Stuffed Potatoes, Heart of Palm Brodetto, Broccoli, Olive

American Red Snapper

Choice of Nutella, Vanilla, Vanilla Bourbon, Creme Fraiche

Gelato

Crispy Salsify, Pickled Pear, Beet and Jalapeno, Sliced Caviar Lingotto

Tuna Belly

Bucatini Pomodoro

Butternut Squash, Fall Spices, Carrot, Radish, Turnip, Pickled Ramps, Pumpernickel, Turnip Greens

Garden Salad

Carrot, Cumin, Coriander, Parsnip, Beet, Truffle, Cognac Jus

Lamb

Yukon Gold Potatoes, Aji Amarillo, Pomegranate, Sorrel, Okra

Spanish Octopus

Focaccia, Truffle, Figs, Pearl Onion, Apple

American Wagyu Steak Tartare

Italian Sausage, Shishito Bolognese, Crispy Pig Ears, Lime

Pork Campanelle

Heirloom Tomatoes, Balsamic, Ramp, Spinach Tuile, Cucumber, Radish

Burrata

Chef's Selection With Crafted Accompaniments

Cheese and Charcuterie Board

Osetra Noir Caviar, Caviar Lingotto Creme Fraiche, Chives

Caviar Doughnuts

In a mixing bowl, combine soy sauce, yuzu juice, mirin, and beef garum. Stir well to mix and set aside.

Prepare the Ponzu Sauce

In a large bowl, combine cubed watermelon, gochugaru, minced garlic, chopped green onions, salt, and rice vinegar. Toss well and let marinate for at least 30 minutes.

Make Watermelon Kimchi

In a small bowl, mix miso paste with finely chopped ramps, sesame oil, and honey or maple syrup until smooth. Set aside.

Prepare Ramp Miso

Sear the Japanese A5 Miyazaki beef in a hot pan for about 1-2 minutes on each side for medium-rare. Rest for a few minutes before slicing.

Cook the Beef

On a plate, slice the beef and arrange it. Add a generous serving of watermelon kimchi on the side and drizzle with the ponzu sauce. Finish with a dollop of ramp miso.

Plate the Dish

Soy sauce

Yuzu juice

Mirin

Beef garum

Watermelon, cubed

Korean red pepper flakes (gochugaru)

Garlic, minced

Green onions, chopped

Salt

Rice vinegar

Miso paste

Ramps, finely chopped

Sesame oil

Honey or maple syrup

Japanese A5 Miyazaki beef

In a large pot, heat olive oil over medium heat. Season the short rib with salt and black pepper. Sear the short rib on all sides until browned, about 8-10 minutes. Remove from pot and set aside.

Prepare the Short Rib

In the same pot, add chopped onion and minced garlic. Sauté until onions are translucent, about 5 minutes.

Sauté Aromatics

Return the short rib to the pot, add beef broth, and bring to a simmer. Cover and cook on low heat for 2-3 hours until the meat is tender. Remove short rib and shred the meat.

Cook the Short Rib

In a separate saucepan, combine heavy cream and truffle oil over low heat. Stir in grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Make the Truffle Fonduta

Cook mezzaluna pasta according to package instructions. Drain and set aside.

Prepare the Mezzaluna

In a serving bowl, combine cooked mezzaluna pasta, shredded short rib, concentrated tomatoes, and truffle fonduta. Toss to coat and top with grated Piave cheese and chopped chives.

Assemble the Dish

short rib

olive oil

onion, chopped

garlic, minced

beef broth

truffle oil

heavy cream

Parmesan cheese, grated

concentrated tomatoes

Piave cheese, grated

chives, chopped

mezzaluna pasta

salt

black pepper

In a food processor, blend macadamia nuts until finely ground. Add flour, sugar, and salt, and blend until combined. Add butter and ice water, and blend until the dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Crust

Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit into a tart pan. Prick the bottom with a fork and bake for 15-20 minutes until golden. Let cool.

Bake the Crust

In a bowl, toss the sliced apples with sugar, cinnamon, and lemon juice. Arrange the apple mixture in the cooled tart crust.

Prepare the Filling

Bake the tart with the filling at 375°F (190°C) for 25-30 minutes until apples are tender and slightly caramelized.

Bake the Tart

Whip the heavy cream, powdered sugar, vanilla extract, and bourbon until soft peaks form. Refrigerate until ready to serve.

Prepare the Chantilly

In a saucepan, combine sugar and water over medium heat until it turns amber. Remove from heat and stir in miso and heavy cream. Let cool.

Make the Miso Caramel

Mix diced pear with lemon juice and sugar. Let sit for 10 minutes.

Prepare Pear Pearls

Slice the tart and serve with vanilla bourbon chantilly, drizzled miso caramel, and topped with pear pearls.

Serve

macadamia nuts

all-purpose flour

unsalted butter

sugar

ice water

apples, peeled and sliced

cinnamon

lemon juice

powdered sugar

vanilla extract

bourbon

water

miso paste

pear, finely diced

In a saucepan, bring port wine to a boil. Reduce heat and simmer until reduced by half. Stir in butter until melted and smooth.

Prepare the Port Reduction

Port wine

Butter

In a saucepan, heat the chicken or vegetable broth over medium heat until warm. Keep it on low heat to stay warm while cooking the risotto.

Prepare the Broth

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.

Sauté the Aromatics

Add the Aquarello rice to the skillet and stir for about 2 minutes until the rice is well-coated and slightly toasted.

Toast the Rice

Pour in the white wine and stir continuously until it has mostly evaporated.

Deglaze with Wine

Start adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente.

Add the Broth Gradually

Once the rice is cooked to your liking, stir in the grated Parmesan and the chopped Burgundy truffles. Add the remaining tablespoon of butter for extra creaminess.

Incorporate the Truffles and Cheese

Season with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes before serving. Garnish with additional Parmesan and truffle shavings if desired.

Season and Serve

Aquarello rice

Burgundy truffles

Onion, finely chopped

Chicken or vegetable broth

White wine

Olive oil

Black pepper

Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until slightly crispy, about 3-4 minutes.

Prepare the Base

Add the minced garlic and red chili flakes to the skillet, sautéing for another 1-2 minutes until fragrant.

Add Garlic and Chili

Add the shrimp and mussels to the skillet. Stir to combine and cook for about 5 minutes until the shrimp are pink and the mussels have opened.

Cook the Seafood

Add the halved cherry tomatoes and saffron threads to the skillet. Stir gently and cook for another 2-3 minutes until the tomatoes soften.

Incorporate Tomatoes and Saffron

Add the cooked tagliatelle to the skillet, tossing everything together. Season with salt and black pepper to taste.

Combine with Pasta

Remove from heat and stir in the chopped parsley. Serve immediately, garnished with extra parsley if desired.

Finish with Parsley

Tagliatelle pasta

Shrimp, peeled and deveined

Mussels, cleaned

Chorizo, sliced

Cherry tomatoes, halved

Fresh parsley, chopped

Saffron threads

Red chili flakes

Black pepper, ground

In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, and vanilla extract. Mix until smooth.

Prepare the batter

In another bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg.

Combine dry ingredients

Gradually add the dry ingredients to the ricotta mixture, stirring until well combined and a thick batter forms.

Mix wet and dry ingredients

In a deep pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).

Heat the oil

Using a spoon or cookie scoop, drop spoonfuls of the batter into the hot oil. Fry until golden brown on both sides, about 2-3 minutes per side.

Fry the zeppoles

Once fried, remove the zeppoles with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Drain and cool

Serve the warm zeppoles drizzled with Nutella and sprinkled with candied hazelnuts.

Serve with toppings

Ricotta cheese

All-purpose flour

Granulated sugar

Baking powder

Vanilla extract

Eggs

Nutmeg

Vegetable oil

Preheat the oven to 200°C (400°F). Season the lamb loin with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the lamb on all sides until browned (about 3-4 minutes per side). Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Remove from the oven and let rest for 10 minutes before slicing.

Prepare the Lamb

While the lamb is resting, shave the Brussels sprouts using a mandoline or sharp knife. In a large bowl, combine the shaved Brussels sprouts, English peas, garlic cloves (minced), lemon juice, and the remaining olive oil. Season with salt and pepper to taste.

3 Oz Japanese A5 Miyazaki