aged duck breast, crispy leg confit, citrus glazed carrots

Duck au Poivre

Cuban Porchetta Panini

Tequila - Patron El Alto

Add ons

Orecchiette

Truffles Mushroom

Spicy Sausage

Crimson

Kalamata Espolon Blanco, caper-feta brine, lemon olive oil, tomato

Yassou María

Mílo

Passion Klassikós

Spiced Espresso

Cinzano Mimosa

Azure Spritz

Greek French Fries

Oregano & Lemon Potatoes

Chocolate cremeux, honey syrup vanilla chantilly

Pistachio Kataifi

Rolled Baklava

Oysters, shrimp cocktail, mussels, tuna tartare

Santorini

Greek yogurt, housemade granola and honeycomb

Mandarini & Fig Parfait

Falafel Hummus Bowl (v.)

Black pepper & thyme honey blistered tomatoes

Valbreso Golden Feta

Scallion labne, salted cucumbers caper-tomato vinaigrette

Smoked Salmon Lox

Campari tomatoes, Persian cucumbers marinated feta

Greek Salad (v.)

Score the skin of the aged duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with sea salt and crushed black peppercorns. Let it sit at room temperature for about 30 minutes.

Prepare Duck Breast

Heat duck fat in a skillet over medium heat. Place the duck breast skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-6 minutes for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.

Cook Duck Breast

Rub the duck legs with sea salt, then place them in a dish with garlic cloves and thyme. Cover and refrigerate for at least 24 hours.

Prepare Duck Legs for Confit

Preheat the oven to 150°C (300°F). Rinse the salt from the duck legs and pat them dry. Submerge the duck legs in duck fat in an oven-safe pot. Cook in the oven for about 2-3 hours until tender. Once cooked, remove and let cool.

Cook Duck Legs

Heat a skillet over medium-high heat. Add the cooked duck legs skin-side down and cook until crispy, about 5 minutes.

Crisp Duck Legs

Peel and cut the carrots into even sticks. In a pot of salted boiling water, blanch the carrots for about 3-4 minutes until tender but still crisp. Drain and set aside.

Prepare Carrots

In a skillet, combine orange juice, honey, and sea salt. Bring to a simmer and reduce slightly. Add the blanched carrots and toss to coat in the glaze. Add butter and cook until the carrots are glossy and heated through.

Glaze Carrots

Remove from heat, sprinkle with fresh parsley, and serve.

Garnish

aged duck breast

black peppercorns

sea salt

duck fat

duck legs

duck fat (for confit)

garlic cloves

thyme sprigs

carrots

orange juice

honey

butter

fresh parsley (for garnish)

Begin by scoring the skin of the pork belly in a crosshatch pattern without cutting into the meat. This will help render the fat during cooking.

Prepare the Pork Belly

In a food processor, combine garlic cloves, rosemary, thyme, fennel seeds, sea salt, black pepper, olive oil, and lemon juice. Blend until you have a paste.

Make the Marinade

Rub the marinade all over the pork belly, ensuring it gets into the scored skin. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat the oven to 300°F (150°C). Place the pork belly on a roasting rack and cook for about 3 hours, or until the internal temperature reaches 190°F (88°C).

Cook the Pork Belly

Increase the oven temperature to 475°F (245°C) and cook for an additional 30 minutes to crisp the skin. Remove from the oven and let it rest for 20 minutes before slicing.

Crisp the Skin

On two slices of ciabatta bread, layer slices of the cooked porchetta, Swiss cheese, dill pickles, and a tablespoon of yellow mustard on each.

Assemble the Panini

Place the remaining slices of ciabatta bread on top to complete the sandwiches.

Top the Sandwich

Spread butter on the outside of each sandwich to ensure a golden, crispy exterior.

Butter the Bread

Heat a panini press or skillet over medium heat. Place the sandwiches on the grill and cook for 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.

Grill the Panini

Remove from the panini press, slice in half, and serve hot with extra pickles on the side.

Serve

Pork belly

Garlic cloves

Fresh rosemary

Fresh thyme

Fennel seeds

Sea salt

Black pepper

Olive oil

Lemon juice

Ciabatta bread

Swiss cheese

Dill pickles

Yellow mustard

Butter

Begin by preparing your glass. If you like a salted rim, rub a lime wedge around the rim of the glass and then dip it into salt to coat the rim evenly.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Patrón El Alto Tequila, 1 oz of fresh lime juice, and 0.5 oz of agave syrup. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds to chill the mixture and combine all the ingredients.

Shake Well

Strain the mixture into the prepared glass filled with ice, ensuring that the salted rim is facing upwards.

Strain and Serve

Garnish the drink with a lime wheel and a few fresh mint leaves for added aroma and flavor.

Serve immediately and enjoy your refreshing Patrón El Alto cocktail!

Enjoy

Patrón El Alto Tequila

Fresh Lime Juice

Agave Syrup

Salt

Lime Wheel

Fresh Mint Leaves

In a large pot of boiling salted water, cook the pasta 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 chopped bell peppers, zucchini, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender.

Sauté the Vegetables

In a bowl, combine the cooked pasta, sautéed vegetables, grated Parmesan cheese, chopped basil, and crushed red pepper flakes. Mix well to combine all ingredients.

Prepare the Add-ons

Transfer the pasta mixture to serving plates or bowls. Top with pine nuts for added flavor and crunch. Adjust seasoning with salt and black pepper to taste. Enjoy your delicious pasta with add-ons!

Serve the Dish

Cooked Pasta

Olive Oil

Black Pepper

Sautéed Vegetables (bell peppers, zucchini, mushrooms)

Grated Parmesan Cheese

Chopped Fresh Basil

Crushed Red Pepper Flakes

Pine Nuts

In a large pot, bring salted water to a rolling boil.

Boil Water

Add the orecchiette pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.

Cook Orecchiette

Before draining, reserve about 1 cup of pasta water. Then drain the pasta in a colander.

Reserve Pasta Water

While the pasta is cooking, zest the Meyer lemon and then cut it in half and juice it, making sure to remove any seeds.

Zest and Juice Meyer Lemon

In a large skillet over medium heat, add the olive oil, Meyer lemon juice, and zest. Stir to combine and bring to a gentle simmer.

Combine Ingredients

Add the cracked black pepper to the skillet and stir well. Let it cook for about 2 minutes to allow the flavors to meld.

Add Seasoning

Add the drained orecchiette to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water a little at a time until you achieve your desired consistency.

Combine Pasta and Sauce

Remove from heat and stir in the grated parmesan cheese and chopped fresh parsley until well combined.

Finish with Parmesan and Parsley

Serve the orecchiette warm, garnished with extra cracked black pepper and additional parmesan if desired.

Plate the Dish

Orecchiette pasta

Meyer lemon

Cracked black pepper

Parmesan cheese

Fresh parsley

Chop Truffles and Mushrooms

In a skillet over medium heat, add a small amount of olive oil and sauté the chopped mushrooms until they are golden brown, about 5-7 minutes.

Sauté Mushrooms

Remove the skillet from heat and let it cool slightly. Then mix in the chopped truffles, grated Parmesan cheese, and cubed fior di latte cheese until well combined.

In a small pan, heat the olive oil over medium heat.

Heat Olive Oil

Once the oil is hot, add the rosemary leaves and fry for about 1-2 minutes until crispy. Be careful not to burn them.

Fry Rosemary

Remove the fried rosemary from the oil and drain on paper towels. Set aside for garnish.

Drain Rosemary

Using your hands, form the mushroom mixture into small balls or truffles.

Form Truffles

Place the formed truffles on a serving platter and top with the crispy fried rosemary for garnish.

Garnish and Serve

Truffles

Mushrooms (e.g., cremini or shiitake)

Parmesan cheese, grated

Fior di latte cheese, cubed

Fresh rosemary leaves

Rinse the broccoli rabe under cold water and trim the ends. Blanch in boiling salted water for 2-3 minutes until bright green, then drain and shock in ice water to stop cooking.

Prepare the Broccoli Rabe

Slice the Fresno chilis in half lengthwise, remove the seeds if you prefer less heat, and set aside.

Prepare the Fresno Chilis

In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Heat over medium-low heat, stirring until combined and warm. Set aside.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add the spicy Italian sausage and cook until browned and cooked through, about 8-10 minutes, breaking it apart with a spatula.

Cook the Sausage

Once the sausage is cooked, add the blanched broccoli rabe and sliced Fresno chilis to the skillet. Stir to combine and cook for another 3-4 minutes until heated through.

Add Broccoli Rabe and Chilis

Remove the skillet from heat and drizzle the warm hot honey sauce over the sausage and vegetable mixture. Toss lightly to combine.

Drizzle with Sauce

Season to taste with salt and black pepper before serving.

Season

Spicy Italian sausage

Broccoli rabe

Fresno chilis

Honey

Red pepper flakes

Apple cider vinegar

In a cocktail shaker, add the fresh raspberries and muddle them well until they are crushed and juicy.

Muddle Raspberries

To the shaker, add Campari, simple syrup, and lemon juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Add Other Ingredients

Using a fine mesh strainer, strain the mixture into a glass filled with fresh ice to remove the raspberry seeds.

Strain Mixture

Slowly pour club soda over the strained mixture, allowing it to mix gently.

Top with Club Soda

Garnish the drink with 5 fresh raspberries and 3 mint leaves for an aromatic touch.

Add Garnish

Serve immediately with a straw or a stirring stick. Enjoy your refreshing Crimson cocktail!

Duck Au Poivre