Smith & Cross Jamaican Rum, Falernum, PX Sherry, Lapsang Souchong Tea, Lemon, Umami Bitters, Milk Wash (Milk)

Cooking Club Punch

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Preheat oven to 400°F (200°C). Slice the baguette into 1/2-inch slices. Brush both sides lightly with 2 tbs olive oil and place on a baking sheet. Toast in the oven 6–8 minutes until golden, flipping once. While hot, rub each slice with a cut garlic clove. Dice tomatoes and finely chop basil; combine in a bowl with 1 tbs olive oil, red wine vinegar, salt and pepper. Spoon tomato mixture onto toasted bread just before serving.

Bruschetta

Heat 1 tbs olive oil in a skillet over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent. Add ground beef, pimentón, cumin and a pinch of salt; cook until beef is browned and crumbly, 6–8 minutes. Stir in chopped olives and chopped hard-boiled egg if using. Remove from heat and let cool slightly. Place 1–2 tbs filling in center of each dough round, fold and crimp edges with a fork or by hand. Brush edges with beaten egg. Bake at 400°F (200°C) on a parchment-lined sheet for 15–18 minutes until golden. Alternatively fry in 350°F (175°C) oil 3–4 minutes per side.

Empanada Filling & Assembly

Remove chorizo from casings if using links and crumble into a skillet over medium heat. Cook, stirring, until browned and cooked through, about 6–8 minutes. If using loose chorizo, break up as it cooks. Add 1 tsp red wine vinegar at the end, stir once, and remove from heat. Drain on paper towels to serve alongside bruschetta and empanadas.

Chorizo

In a small bowl whisk 3 tbs olive oil, lemon juice, Dijon, 0.5 tsp salt and 0.25 tsp pepper to make a dressing. In a large bowl combine mixed greens, sliced heart of palm, cherry tomatoes, thinly sliced red onion and chopped parsley. Toss with dressing just before plating and adjust seasoning to taste.

Heart of Palm Salad

Bring a large pot of salted water (add 1 tbs salt) to a rolling boil. Add potato gnocchi and cook until they float plus 30–60 seconds (usually 2–3 minutes). Meanwhile, melt 3 tbs butter in a large skillet over medium heat until it foams and then begins to brown and smell nutty, about 3–4 minutes. Add sage leaves to the butter and crisp for 30–45 seconds. Using a slotted spoon, transfer cooked gnocchi to the skillet and toss gently to coat in brown butter. Remove from heat, stir in 1/2 cup grated Parmesan, and season with pepper and additional salt if needed. Serve warm alongside the salad.

Ñoqui (Gnocchi) with Brown Butter and Sage

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry and season both sides generously with kosher salt and freshly ground black pepper. Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbs oil (or a thin smear of oil) and place steaks in the pan. For medium-rare cook about 3–4 minutes per side depending on thickness; for medium 4–5 minutes per side. During the last 1–2 minutes add smashed garlic cloves, 2 tbs butter and rosemary/thyme to the pan and baste continuously with the melted butter. Transfer steaks to a cutting board and rest 8–10 minutes before slicing.

Prepare Steak

Preheat oven to 425°F (220°C). Toss baby potatoes with 2 tbs olive oil and 0.5 tsp salt on a baking sheet. Roast 25–30 minutes, turning once, until golden and crisp. Keep warm and finish with a sprinkle of chopped parsley if desired.

Roasted Baby Potatoes

Toss broccolini with a little oil and salt. Heat a grill pan or skillet over high heat and char broccolini 2–3 minutes per side until tender-crisp with char marks. Squeeze lemon juice over before serving.

Charred Broccolini

Slice rested steaks against the grain and arrange on a large platter. Place roasted potatoes and broccolini in sharing bowls. Spoon creamy chimichurri over the steak or serve on the side for guests to share.

Finish & Serve

Chop dark chocolate and place in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth. Stir in 1 tbs softened butter for shine. Keep warm (or reheat gently) and spoon a drizzle over a scoop of vanilla ice cream. Finish with a light pinch of sea salt. Serve 1–2 scoops per person family-style or plated individually.

Chocolate Sauce & Plating

Offer the wine pairing as an add-on at $45 per person. Suggested pairings: sparkling or light white with 1st course, crisp white or light red with 2nd course, fuller red (Malbec, Cabernet, or Rioja) with steak, and a sweet fortified wine or tawny port with dessert. Serve pours appropriate to each course (about 3–4 oz per pour).

baguette

extra-virgin olive oil

garlic cloves

ripe tomatoes (medium)

fresh basil leaves

sea salt

black pepper

empanada dough rounds (store-bought or homemade, 4-5 inch)

ground beef

onion (small, finely chopped)

pimentón (smoked paprika)

cumin

green olives (chopped, optional)

hard-boiled egg (chopped, optional)

egg (for egg wash)

fresh chorizo (links) or loose chorizo

red wine vinegar

canned heart of palm (or fresh), sliced into rounds

mixed salad greens

cherry tomatoes (halved)

red onion (thinly sliced)

fresh parsley (chopped)

extra-virgin olive oil (for dressing)

fresh lemon juice

Dijon mustard

salt

potato gnocchi (store-bought) or homemade ñoqui

unsalted butter

fresh sage leaves

grated Parmesan cheese

salt (for boiling)

steak (ribeye, NY strip, or hanger)

kosher salt

freshly ground black pepper

garlic cloves (smashed)

unsalted butter (for basting)

fresh rosemary or thyme sprigs

roasted baby potatoes

olive oil (for potatoes)

salt (for potatoes)

charred broccolini

lemon (for broccolini)

creamy chimichurri (parsley-based)

dark chocolate (60–70%)

heavy cream

unsalted butter (softened)

vanilla ice cream

sea salt (for finishing)

wine pairing add-on (per person)

Chef’s Tasting Menu

Pisco Sour

Classic Boca Cocktails

Caballero

18oz USDA Prime Boneless Ribeye+10 on Tasting

Bife Ancho

12oz American Wagyu Flank Steak from Mishima Reserve Seattle Washington

Vacio

12oz USDA Hanger Steak from Painted Hills Oregon

Chef’s Tasting Menu Recipe

Descriptors

Tasting Notes

Food Pairings

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