blood orange, black lime dressing, celery root purée, puffed rice

SCALLOP

Rabbit

HOSPHOR CAKE

rabbit sauce, wild rice, scallion, dill hollandaise

RANGE rabbit confit

ONE WAY

Caviar

rabbit confit, rabbit sauce, wild rice, scallion, dill hollandaise

LORANGE CREPE

LORANGE CRÊPE

Chicodes & Pear

Caramelized Onion Bread Pudding

hearts & gizzards

2023 Cantine Borgo Lame, Grignolino, 'Fré'

roast, bone marrow bread pudding

Leitz, Non-Alcoholic Sparkling Rosé 'Eins, Zwei, Zero'

heart of palm

ADD OZ CAVIAR

Pathfinder, Non-Alcoholic 'Negroni'

Roaming Nobles, Non-Alcoholic Pilsner

Vellamo, Glacial Sparkling Spring Water

Cappelletti, Vino Aperitivo Rosso

Cardamaro, Vino Bianco Aromatici

Weingut Tement, Dry Vermouth, 'Alfred'

Cantillon Lambic & Raspberry, 'Rose de Gambrinus'

Cantillon Lambic Bio, 'Kriek'

Pat the scallops dry with a paper towel. Season both sides with salt and black pepper.

Prepare the Scallops

In a skillet, heat the olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

Sear the Scallops

In a bowl, combine the blood orange juice, black lime powder, honey, and extra virgin olive oil. Whisk until well blended.

Combine Ingredients

Add salt to taste and mix well. Set aside to allow the flavors to meld.

Season the Dressing

Peel and chop the celery root into small cubes.

Prepare the Celery Root

In a pot, add the chopped celery root and cover with water. Bring to a boil and simmer until tender, about 20 minutes.

Cook the Celery Root

Drain the celery root and return to the pot. Add heavy cream, butter, salt, and white pepper. Use an immersion blender or food processor to blend until smooth and creamy.

Blend the Purée

In a small skillet, lightly toast the puffed rice over low heat for a few minutes until warmed. Season with salt to taste.

Prepare the Puffed Rice

Fresh sea scallops

Salt

Black pepper

Olive oil

Blood orange juice

Black lime powder

Honey

Extra virgin olive oil

Celery root (celeriac)

Heavy cream

Butter

White pepper

Puffed rice

Season the rabbit legs generously with salt and black peppercorns. Place them into a bowl, cover, and let them marinate in the refrigerator for at least 4 hours or overnight.

Prepare the Rabbit

In a large Dutch oven, melt the duck fat over low heat. Once melted, add the marinated rabbit legs, thyme, and garlic cloves. Ensure the rabbit is fully submerged in the fat. Cover the pot and cook on low heat for about 2 to 2.5 hours until the rabbit is tender.

Cook the Rabbit

Once cooked, remove the rabbit legs and let them cool. Store the rabbit confit in the fat in an airtight container in the refrigerator for up to 2 weeks.

Cool and Store

In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 5 minutes.

Sauté Shallots

Pour in the red wine and bring it to a boil. Scrape the bottom of the pan to release any brown bits. Reduce the wine by half, which should take about 10 minutes.

Deglaze with Red Wine

Once the wine is reduced, add the chicken stock. Bring it to a simmer and let it cook for another 15 minutes until slightly thickened. Season with salt and black pepper to taste.

Add Stock and Season

Just before serving, stir in the chopped fresh parsley to brighten the sauce.

Finish with Parsley

Rabbit legs

Duck fat

Black peppercorns

Thyme

Garlic cloves

Shallots

Red wine

Chicken stock

Fresh parsley

Preheat your oven to 350°F (175°C) to ensure it is hot enough for baking.

Preheat the Oven

Grease and flour a 9x13 inch baking pan or line it with parchment paper to prevent sticking.

Prepare the Baking Pan

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder until well combined.

Mix Dry Ingredients

In another bowl, beat the softened butter and granulated sugar together until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then mix in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined (do not overmix).

Combine Mixtures

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter into Pan

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Cool the Cake

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Cocoa powder

Season the rabbit legs with salt and black pepper. Place them in a deep, oven-safe dish.

Add the crushed garlic cloves, thyme, and bay leaves to the dish with the rabbit.

Add Aromatics

Pour the duck fat or olive oil over the rabbit until fully submerged.

Cover with Fat

Cover the dish with foil and place it in a preheated oven at 275°F (135°C) for 3-4 hours or until the rabbit is tender.

Remove from the oven, let it cool, and store it in the refrigerator until ready to use.

Rinse the wild rice under cold water to remove any debris.

Rinse the Rice

In a pot, combine the wild rice, water, and salt. Bring to a boil, then reduce heat and simmer covered for 45-50 minutes until tender.

Cook the Rice

Once cooked, drain any excess water and fluff the rice with a fork. Keep warm until serving.

Fluff the Rice

In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.

Prepare the Base

Place the bowl over a pot of simmering water (double boiler) and whisk continuously until it thickens.

Heat the Mixture

Slowly drizzle in the melted butter while whisking vigorously until the sauce is thick and creamy.

Incorporate Butter

Stir in the chopped scallions and dill. Season with salt and black pepper to taste.

Add Flavors

Serve the hollandaise sauce warm over the confit rabbit and wild rice.

Serve Immediately

Duck fat or olive oil

Garlic cloves, crushed

Fresh thyme

Bay leaves

Wild rice

Water

Egg yolks

Lemon juice

Unsalted butter, melted

Scallions, finely chopped

Fresh dill, chopped

Begin by patting the chicken breasts dry with paper towels. This helps to achieve a better sear.

Prepare the Chicken

In a small bowl, mix together the salt, black pepper, and lemon juice. Rub this mixture all over the chicken breasts.

Season the Chicken

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Heat the Oil

Add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from skillet and set aside.

Cook the Chicken

In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 1-2 minutes until fragrant.

Sauté the Garlic

Add the cherry tomatoes and fresh basil to the skillet. Cook for an additional 3-4 minutes until the tomatoes start to blister and soften.

Add Tomatoes and Basil

Return the chicken to the skillet and spoon the tomato-basil mixture over it. Serve hot.

Combine and Serve

Chicken Breast

Olive Oil

Garlic Cloves

Lemon Juice

Fresh Basil

Black Pepper

Cherry Tomatoes

Start by selecting a serving dish that will keep the caviar chilled. A shallow bowl or plate is ideal.

Prepare the Serving Dish

Fill the serving dish with ice cubes. This will keep the caviar cold and enhance its flavor.

Create an Ice Bed

Carefully place the black caviar on top of the ice. Ensure that it is spread out evenly for easy serving.

Add Black Caviar

Arrange the lemon wedges around the caviar for a fresh flavor contrast. Squeeze some lemon juice over the caviar just before serving for added zest.

Garnish with Lemon Wedges

If desired, serve with crackers on the side for a crunchy texture. Also, sprinkle chopped chives on top for a touch of color and flavor.

Optional Serving Suggestions

Black Caviar

Lemon wedges

Crackers (optional)

Chopped chives (optional)

In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs and add the milk and melted butter. Gradually whisk the wet ingredients into the dry until smooth. Let rest for 30 minutes.

Make the Crepe Batter

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook until the edges lift and the underside is light golden, about 2 minutes. Flip and cook for another minute. Repeat with remaining batter.

Cook the Crepes

Season the rabbit legs with salt and pepper. In a large pot, melt duck fat or olive oil over low heat. Add the rabbit, garlic, and thyme. Ensure the rabbit is fully submerged. Cook gently for 2-3 hours until tender.

Once cooked, remove the rabbit from the fat and let cool. Shred the meat from the bones and set aside.

Shred the Rabbit

In a saucepan, combine rabbit stock, heavy cream, salt, and pepper. Simmer over medium heat until slightly thickened, about 10 minutes. Stir in butter before serving.

Make the Sauce

In a pot, combine wild rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until tender. Drain any excess water.

Cook the Wild Rice

In a heatproof bowl, whisk egg yolks and lemon juice. Place over simmering water and whisk until thickened. Gradually whisk in melted butter and stir in fresh dill and salt.

Make the Hollandaise

On a plate, place a crepe, fill it with shredded rabbit confit and wild rice, then fold. Drizzle rabbit sauce over the top and finish with dill hollandaise. Garnish with chopped scallions.

Scallop

Rabbit

Hosphor Cake

Range Rabbit Confit

One Way

Caviar

Lorange Crepe

Lorange Crêpe

Chicodes & Pear

Caramelized Onion Bread Pudding

Hearts & Gizzards

2023 Cantine Borgo Lame, Grignolino, 'fré'

Roast, Bone Marrow Bread Pudding

Leitz, Non-alcoholic Sparkling Rosé 'eins, Zwei, Zero'

Heart Of Palm

Add Oz Caviar

Pathfinder, Non-alcoholic 'negroni'

Roaming Nobles, Non-alcoholic Pilsner

Vellamo, Glacial Sparkling Spring Water

Cappelletti, Vino Aperitivo Rosso

Cardamaro, Vino Bianco Aromatici

Weingut Tement, Dry Vermouth, 'alfred'

Cantillon Lambic & Raspberry, 'rose De Gambrinus'

Cantillon Lambic Bio, 'kriek'