Black Garlic Purée, Pickled Daikon, Frisée, Cured Egg Yolk,Crostini, Lavosh

Wagyu Beef Tartare

pommes fondant, black garlic purée, pearl onion, beef fat chimichurri

Wagyu Zabuton

miso brown butter, mushroom duxelles, fried sage, togarashi

Sweet Potato Gnocchi

Ice Cream

walnut caramel, banana creme anglaise, buttercream

Banana Cake

Earl Grey Panna Cotta

Chef’s Soup

wild rice risotto, acorn squash, fried kale, herb oil

Walleye

fingerling potato, parsnip, arugula, frisée, romesco

Salmon

Celeriac Purée, Pickled Apple, Saffron Beurre Blanc, Walnuts

Seared Scallops

Pommes Aligot, Sauce Bordelaise, Carrots, Gremolata

Braised Short Rib

Cranberry Sauce, Toasted Pecans, Rosemary Honey, Crostini

Baked Brie

pommes purée, grilled endive, chicken jus

Chicken Breast

fennel purée, kale farro, cherry demi, pickled fennel

Duck Breast

old bay grits, cajun trinity, tomato, wild mushroom, scallion

Shrimp and Grits

whipped ganache, cherry coulis, fresh cherries, chocolate shards

Flourless Chocolate Cake

maple fish caramel, pickled apple, white cheddar

Fried Brussels Sprouts

Lobster Bisque

Beef Rigatoncini

okie style, dill pickles, dijonnaise, american cheese, fries

Mezzaluna Smashburger

Champagne Gelée, Whipped Cream, Dark Chocolate

Orange Panna Cotta

Caesar Salad

white pesto, walnuts, sun dried tomatoes, kale, asiago

Shrimp Fettuccine

Parmesan Truffle Fries

In a blender, combine black garlic cloves and olive oil. Blend until smooth and creamy. Adjust seasoning with salt and pepper if needed. Set aside.

Prepare the Black Garlic Purée

Finely dice the Wagyu beef tenderloin and place it in a mixing bowl. Add capers, Dijon mustard, salt, and black pepper. Mix gently to combine.

Prepare the Beef Tartare

If not using pre-cured yolks, cure the yolks by immersing them in salt for about 4 hours. Rinse and pat dry before use.

Prepare the Cured Egg Yolks

On a plate, spread a layer of black garlic purée. Place the Wagyu beef tartare on top, forming a neat mound. Garnish with frisée, pickled daikon radish, and the cured egg yolks. Serve with crostini and lavosh on the side.

Assemble the Dish

Wagyu beef tenderloin

Black garlic

Olive oil

Pickled daikon radish

Frisée lettuce

Egg yolks (cured)

Crostini

Lavosh

Capers

Dijon mustard

Salt

Black pepper

Peel the potatoes and cut them into cylindrical shapes. In a pot, melt some beef fat over medium heat and add the potatoes. Cook until lightly browned on all sides, then add enough beef fat to submerge them. Cover and cook on low heat for about 30 minutes, or until tender.

Prepare the Pommes Fondant

Blend the black garlic in a food processor until smooth. If necessary, add a little olive oil to achieve a smooth consistency. Set aside.

Make Black Garlic Purée

Blanch the pearl onions in boiling water for 2 minutes, then transfer to ice water. Peel the onions and sauté them in a pan with a bit of olive oil until caramelized and golden brown.

Prepare Pearl Onions

In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and add melted beef fat to taste. Adjust seasoning as necessary.

Make Beef Fat Chimichurri

Season the wagyu steaks with salt and black pepper. In a hot skillet, sear the steaks for 3-4 minutes on each side for medium-rare, allowing them to rest for a few minutes after cooking.

Cook the Wagyu Steaks

On each plate, place a portion of pommes fondant, a dollop of black garlic purée, a few caramelized pearl onions, and the seared wagyu steak. Drizzle with beef fat chimichurri before serving.

Plate the Dish

Wagyu beef zabuton

Potato (for pommes fondant)

Pearl onions

Beef fat

Fresh parsley (for chimichurri)

Olive oil (for chimichurri)

Red wine vinegar (for chimichurri)

Garlic (for chimichurri)

Red pepper flakes (for chimichurri)

Salt (to taste)

Black pepper (to taste)

Boil sweet potatoes until tender, then mash until smooth. Allow to cool slightly, then mix in egg, salt, and flour until a dough forms. Roll into logs, cut into pieces, and shape into gnocchi.

Prepare the Gnocchi

Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface. Drain and set aside.

Cook the Gnocchi

In a skillet, melt butter over medium heat until bubbling and golden brown. Stir in miso paste and cook for another minute. Remove from heat.

Make Miso Brown Butter

In the same skillet, add chopped mushrooms and shallots. Cook until mushrooms release their moisture and are browned. Season with salt and set aside.

Prepare Mushroom Duxelles

In another small skillet, add a little butter or oil and fry sage leaves until crispy. Remove and drain on paper towels.

Fry Sage Leaves

Toss the cooked gnocchi in the miso brown butter. Plate with mushroom duxelles and top with fried sage and a sprinkle of togarashi seasoning.

Combine and Serve

Sweet potatoes

All-purpose flour

Miso paste

Butter

Mushrooms (finely chopped)

Shallots (finely chopped)

Sage leaves

Togarashi seasoning

In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.

Mix Ingredients

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.

Freeze

Scoop the ice cream into bowls or cones and enjoy! You can also rotate in various flavors or mix-ins as desired.

Serve

Heavy Cream

Whole Milk

Granulated Sugar

Vanilla Extract

Bake the Banana Cake

Mix Dry Ingredients

Cream Butter and Sugar

Combine Mixtures

Bake the Cake

Prepare the Walnut Caramel

Make the Banana Creme Anglaise

Make the Buttercream

Assemble the Cake

all-purpose flour

ripe bananas, mashed

granulated sugar

unsalted butter, softened

eggs

baking soda

baking powder

salt

vanilla extract

walnuts, chopped

brown sugar

heavy cream

vanilla bean or vanilla extract for creme anglaise

egg yolks

confectioners' sugar (for buttercream)

milk (for buttercream)

In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until just simmering. Remove from heat, add Earl Grey tea bags, and steep for 15 minutes. Remove tea bags.

Infuse the Cream

In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes until it blooms.

Bloom Gelatin

Reheat the cream mixture gently. Stir in bloomed gelatin and vanilla extract until fully dissolved. Pour into molds and refrigerate for at least 4 hours until set.

Combine and Set

In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and sauce thickens, about 10 minutes. Let it cool.

Cook Blueberries

Preheat the oven to 350°F (175°C). In a bowl, mix flour, powdered sugar, melted butter, maple syrup, and egg whites until smooth.

Prepare Tuile Batter

On a parchment-lined baking sheet, drop small spoonfuls of the batter and spread thin. Bake for 6-8 minutes until golden. Let cool before removing.

Bake Tuiles

whole milk

sugar

Earl Grey tea bags

gelatin powder

water

blueberries

lemon juice

powdered sugar

butter, melted

maple syrup

egg whites

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Sauté the Vegetables

Stir in the diced carrots, celery, and cubed potatoes. Cook for an additional 5 minutes, stirring occasionally.

Add the Remaining Vegetables

Add the vegetable broth, canned diced tomatoes, green beans, bay leaf, salt, and black pepper. Bring to a boil.

Combine the Ingredients

Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes, or until vegetables are tender.

Simmer the Soup

Remove the bay leaf, stir in the chopped parsley, and adjust seasoning if necessary. Serve hot.

Finish and Serve

olive oil

onion, chopped

garlic, minced

carrots, diced

celery, diced

potatoes, cubed

vegetable broth

diced tomatoes (canned)

green beans, chopped

bay leaf

black pepper

fresh parsley, chopped

Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and brush the inside with 1 tablespoon of olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes until tender.

Prepare the Acorn Squash

In a saucepan, heat the vegetable broth and keep it warm. In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent. Stir in wild rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Continue this process until rice is tender, about 45 minutes. Stir in Parmesan cheese and chopped herbs, and season with salt and pepper to taste.

Cook the Risotto

In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the cleaned kale and sauté until crispy, about 5-7 minutes. Season with salt.

Prepare the Kale

In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the walleye fillets with salt and pepper. Cook for 4-5 minutes on each side or until the fish is golden brown and flakes easily with a fork.

Cook the Walleye

On each plate, serve a portion of wild rice risotto, top with a walleye fillet, and place a roasted acorn squash half alongside. Garnish with fried kale and drizzle with herb oil.