bonito beurre blanc, salmon roe, artichokes, herb salad

Norwegian salmon

saffron butter, clams, basil, charred tomato

Alaskan halibut

Fusilli with lamb ragu

parsnip puree, creamed spinach, maitake, chanterelle, roasted pepper jus

Stuffed Chicken Breast

orange habanero mojo, burnt onion, fried garlic, serrano, herbs

Yellowtail Crudo

Caramel Flan

Panqueque

14oz Prime New york

Grilled beef tongue bruschetta

squash soubise, calabrian chimichurri, acorn squash, quinoa

Seared Scallops

Potato churros

8oz Prime flat iron

Cacio e pepe ravioli

Avocado bruschetta

carrot filetto, fresh oregano, parmesan, serrano

Potato Gnocchi

Italian sausage, rapini, chili flake, fennel pollen

Orecchiette

roasted oyster mushrooms, porcini butter, parsley, chili flake

Mushroom rigatoni

One pound steamed mussels with country bread

Cinnamon fried calamari

orange, baby kale, honey goat cheese, orange vinaigrette, pistachio

Roasted Beets

Little Bird Gelato

dry gin blend, bianco vermouth, blueberry rooibos, chamomile, gentian

SELENE

frisee, pancetta, chèvre, mustard vinaigrette

Charred brussels sprout salad

Empanadas

In a saucepan, combine 1 cup of white wine, 1/2 cup of finely chopped shallots, and 1/4 cup of bonito flakes. Bring to a simmer and reduce until about 1/4 cup remains. Strain the mixture and return to the pan. Add 1 cup of cold unsalted butter, one tablespoon at a time, whisking until emulsified. Season with salt and set aside.

Prepare the Bonito Beurre Blanc

Season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat. Add a tablespoon of olive oil and cook the salmon, skin-side down, for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.

Cook the Salmon

Trim the artichokes and remove the outer leaves. Cut them in half and steam for about 10-12 minutes until tender. Toss with olive oil, salt, and lemon juice.

Prepare the Artichokes

Chop the fresh herbs and toss them together with a drizzle of olive oil, a squeeze of lemon, salt, and pepper.

Make the Herb Salad

On a plate, place the salmon fillet, drizzle with bonito beurre blanc, arrange artichokes around, and top with salmon roe. Garnish with the herb salad.

Plate the Dish

Salmon fillet

Artichokes

Salmon roe

Fresh herbs (parsley, dill, chives)

In a small saucepan, melt the butter over low heat. Add the saffron strands and let them steep in the butter for about 5 minutes. Remove from heat and set aside.

Prepare the Saffron Butter

In a skillet, heat olive oil over medium-high heat. Add the halved tomatoes, cut side down, and cook until charred, about 3-4 minutes. Remove and set aside.

Char the Tomatoes

In the same skillet, add the fresh clams and a splash of water. Cover and cook for about 5-7 minutes until the clams open. Discard any that do not open. Stir in the fresh basil.

Cook the Clams

Season the halibut fillets with salt and black pepper. In another skillet, heat a little oil over medium-high heat. Cook the halibut for about 4-5 minutes on each side or until cooked through and flaky.

Cook the Halibut

On each plate, place a halibut fillet, spoon the saffron butter over the top, and add the charred tomatoes and clams on the side. Garnish with additional basil if desired.

Assemble the Dish

Alaskan halibut fillets

Saffron strands

Unsalted butter

Fresh clams

Fresh basil leaves

Tomatoes, halved

Olive oil

Salt

Black pepper

In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Prepare the Ragu

Add the ground lamb to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

Brown the Lamb

Stir in the crushed tomatoes, turmeric powder, salt, and black pepper. Simmer for about 15 minutes, stirring occasionally.

Add Tomatoes and Spices

In a separate small pan, melt the butter. Stir in a pinch of turmeric and cook for 1-2 minutes until fragrant.

Make the Turmeric Butter

Add the cooked fusilli to the ragu, mixing well to coat the pasta. Drizzle the turmeric butter over the top and stir to combine.

Combine Pasta and Ragu

Plate the pasta, garnish with chopped mint leaves and grated pecorino cheese. Serve immediately.

Serve

Fusilli pasta

Ground lamb

Canned tomatoes (crushed)

Onion (finely chopped)

Garlic (minced)

Turmeric powder

Butter

Fresh mint leaves (chopped)

Pecorino cheese (grated)

Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15 minutes. Drain and blend with heavy cream until smooth. Set aside.

Prepare the Parsnip Puree

In a pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach and cook until wilted. Stir in heavy cream and season with salt and pepper. Cook until thickened, then set aside.

Make the Creamed Spinach

In another pan, heat the remaining tablespoon of olive oil. Add maitake and chanterelle mushrooms, and sauté until golden brown. Season with salt, pepper, and fresh thyme. Set aside.

Sauté the Mushrooms

Preheat the oven to 375°F (190°C). Butterfly each chicken breast and season with salt and pepper. Stuff each breast with a layer of creamed spinach and sautéed mushrooms. Secure with toothpicks if necessary.

Prepare the Chicken Breasts

In a baking dish, place the stuffed chicken breasts. Pour chicken broth around them and cover with foil. Bake for 25-30 minutes, or until the chicken is cooked through.

Roast the Chicken

Blend roasted red peppers with a bit of chicken broth until smooth. Heat in a small saucepan until warmed through.

Prepare the Roasted Pepper Jus

Plate the stuffed chicken breasts over parsnip puree, drizzle with roasted pepper jus, and garnish with any remaining sautéed mushrooms.

Chicken Breasts

Parsnips

Heavy Cream

Fresh Spinach

Maitake Mushrooms

Chanterelle Mushrooms

Roasted Red Peppers

Chicken Broth

Olive Oil

Garlic

Black Pepper

Fresh Thyme

In a blender, combine the orange habanero, fresh lime juice, and sea salt. Blend until smooth to create the habanero mojo.

Prepare the Mojo

Thinly slice the yellowtail fillet and arrange the slices on a serving platter.

Prepare the Yellowtail

Slice the burnt onion and serrano pepper thinly. Scatter the burnt onion, sliced serrano pepper, fried garlic, cilantro, and basil over the yellowtail.

Add Toppings

Drizzle the orange habanero mojo over the top of the crudo to finish.

Drizzle Mojo

Serve immediately, garnished with additional herbs if desired.

Yellowtail fillet

Orange habanero

Fresh lime juice

Sea salt

Serrano pepper

Fresh cilantro

Fresh basil

Fried garlic

Burnt onion

In a medium saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves, then stop stirring and allow it to cook until it turns a golden brown color. This should take about 8-10 minutes. Be careful not to burn it.

Prepare the Caramel

Quickly pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

Add Caramel to Mold

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and well combined.

Blend Flan Mixture

Pour the flan mixture over the hardened caramel in the mold.

Pour Mixture into Mold

Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the dish with hot water halfway up the sides of the flan mold. Bake for about 50-60 minutes or until a knife inserted comes out clean.

Bake in Water Bath

Allow the flan to cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, invert the mold onto a serving plate so the caramel sauce flows over the flan.

Cool and Serve

Sweetened Condensed Milk

Evaporated Milk

Eggs

Vanilla Extract

Sugar

Water

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, mix together the milk, eggs, and melted butter. Combine the wet and dry ingredients until just mixed; a few lumps are okay.

Prepare the Pancake Batter

Heat a non-stick skillet or griddle over medium heat. Pour a ladleful of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Cook the Pancakes

Layer pancakes on a plate, spreading a layer of dulce de leche and sliced bananas between each pancake. Drizzle more dulce de leche on top and sprinkle with crushed caramel.

Assemble the Panqueque

Serve warm and enjoy your delicious Panqueque!

all-purpose flour

baking powder

salt

sugar

milk

eggs

butter, melted

bananas, sliced

dulce de leche

crushed caramel

Peel and mash the potatoes. In a bowl, mix the mashed potatoes with flour, egg, salt, and paprika. Transfer the mixture to a piping bag fitted with a star nozzle.

Prepare the Potato Churros

Heat oil in a deep fryer to 350°F (175°C). Pipe the potato mixture into the hot oil in 4-inch lengths and fry until golden brown. Remove and drain on paper towels.

Fry the Churros

Season the Prime New York Strip with salt, pepper, and chili flakes. Heat a skillet over medium-high heat, add olive oil, and cook the steak for 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Steak

Finely chop parsley, cilantro, and garlic. In a bowl, combine chopped herbs with red wine vinegar, olive oil, salt, and black pepper. Mix well.

Make the Chimichurri

Toss mixed greens with a drizzle of olive oil and a pinch of salt.

Prepare the Herb Salad

Serve the steak alongside the potato churros and herb salad. Drizzle chimichurri sauce over the steak and churros.

Prime New York Strip Steak

Potatoes

All-purpose flour

Fresh parsley

Red wine vinegar

Paprika

Chili flakes

Place the beef tongue in a large pot of salted water. Bring to a boil, then reduce heat and simmer for about 2-3 hours until tender. Remove from water and let cool. Peel off the outer skin and slice thinly.

Prepare the Beef Tongue

In a bowl, combine the sardine fillets, mayonnaise, and lemon juice. Mash until smooth. Season with salt and pepper to taste.

Make Sardine Mayo

Preheat the grill. Slice the French baguette into 1-inch thick slices. Brush each slice lightly with olive oil and season with salt and pepper.

Prepare the Baguette

Grill the baguette slices for about 2-3 minutes on each side until golden and crispy. Remove from the grill.

Grill the Bread

Spread a generous amount of sardine mayo on each grilled baguette slice. Top with slices of beef tongue, a sprinkle of chopped celery, and garnish with caper berries.

Norwegian Salmon

Alaskan Halibut

Fusilli With Lamb Ragu

Stuffed Chicken Breast

Yellowtail Crudo

Caramel Flan

Panqueque

14oz Prime New York

Grilled Beef Tongue Bruschetta

Seared Scallops

Potato Churros

8oz Prime Flat Iron

Cacio E Pepe Ravioli

Avocado Bruschetta

Potato Gnocchi

Orecchiette

Mushroom Rigatoni

One Pound Steamed Mussels With Country Bread

Cinnamon Fried Calamari

Roasted Beets

Little Bird Gelato

Selene

Charred Brussels Sprout Salad

Empanadas