Mila Signature Tasting Menu Recipe

Roast and Peel Beets

Preheat oven to 400°F (200°C). Wrap whole golden beets in foil with a drizzle of olive oil and roast 45–60 minutes until tender when pierced. Let cool, peel and finely dice 1 beet; reserve the other for garnish if desired.

Prepare Goat Cheese Filling

In a bowl, beat goat cheese with whole milk, smoked olive oil, lemon zest, salt and pepper until smooth and spreadable. Fold in the diced roasted beet to create a marbled pink mixture.

Form Spheres and Plate

Using a small scoop or melon baller, portion the goat-cheese mixture into 6 small quenelles or spheres. Place each on a bed of microgreens, finish with a light dusting of sea salt and a tiny drizzle of smoked olive oil. Serve chilled or at cool room temperature.

Make Pea Purée

Bring a small pot of salted water to a boil. Add thawed peas and blanch 1 minute, then drain and shock in ice water. In blender, combine peas, 1 tbsp butter, heavy cream, lemon juice, salt and pepper; puree until smooth. Pass through a fine sieve for extra silkiness. Keep warm.

Prepare Crispy Prosciutto

Preheat oven to 375°F (190°C). Place prosciutto slices on a parchment-lined tray and bake 8–10 minutes until crisp. Drain on paper towel and break into shards for garnish.

Sear Scallops

Pat scallops very dry with paper towels and season lightly with salt and pepper. Heat 2 tbsp olive oil in a heavy skillet over high heat until shimmering. Sear scallops 1.5–2 minutes per side until golden brown and opaque inside. Finish with a small knob of butter (1 tbsp) basting for 15–30 seconds, then remove.

Assemble

Spoon a smoothed bed of pea purée on each plate, place two scallops atop, crack micro basil over and garnish with crispy prosciutto shards and a tiny drizzle of olive oil. Serve immediately.

Prepare Fennel Salad

Thinly slice fennel and toss with orange segments, fresh dill, a pinch of salt and a light drizzle (1 tsp) of olive oil. Set aside to marry while halibut cooks.

Roast Halibut

Preheat oven to 425°F (220°C). Pat halibut dry, brush with 1 tbsp olive oil, season with 1/2 tsp salt and 1/4 tsp pepper. Sear in an ovenproof skillet 1–2 minutes skin-side down (if no skin, sear one side) over medium-high heat until golden, then transfer to oven and roast 5–7 minutes until just opaque and flakey. Remove and keep warm.

Make Orange Beurre Blanc

In a small saucepan, sweat the minced shallot in 1 tbsp butter over medium heat until translucent (about 2 minutes). Add white wine and simmer until reduced by half. Add orange juice and lemon juice and reduce slightly. Lower heat to very low and whisk in cold cubed butter, one cube at a time, creating an emulsified sauce. Season with salt to taste and strain if desired.

Plate

Place a spoonful of fennel salad on each plate, lay halibut over it, and spoon warm orange beurre blanc around. Garnish with a few dill fronds and serve immediately.

Prepare Lamb

Preheat oven to 400°F (200°C). Pat the lamb loin dry and season with salt and pepper. Mix chopped rosemary, thyme, minced garlic and Dijon mustard with 1 tbsp olive oil to form a paste. Rub paste evenly over the lamb. Sear lamb in a hot skillet 2–3 minutes per side until brown, then transfer to oven and roast 12–18 minutes for medium-rare (internal ~130°F/54°C). Rest 10 minutes before slicing.

Make Potato Mousseline

Place diced Yukon Gold potatoes in salted cold water, bring to a boil and simmer until very tender, 15–20 minutes. Drain thoroughly, return to pot and dry over low heat 1–2 minutes. Pass potatoes through a ricer or mash until smooth. Whisk in 3 tbsp butter and 3 tbsp heavy cream gradually until silky. Season with salt and a pinch of nutmeg. Keep warm.

Prepare Red Wine Reduction

In the skillet used for lamb, sauté 1 tbsp chopped shallot over medium heat until translucent. Add 1/2 cup dry red wine and simmer over medium-high heat until reduced by half. Add demi-glace and simmer to a glossy sauce (3–5 minutes). Taste and adjust seasoning. Strain if desired.

Assemble

Slice lamb loin into medallions. Spoon potato mousseline onto plates, place lamb medallions beside or atop, and spoon red wine reduction over the lamb. Garnish with a sprig of thyme.

Bake Cake

Preheat oven to 350°F (175°C). Grease a small 6–7 inch round pan and line with parchment. In a bowl, whisk together flour, cocoa powder, baking powder and sea salt. In a separate bowl, whisk eggs with sugar until pale and slightly thickened. Whisk in olive oil, milk and vanilla until combined. Fold dry ingredients into wet until smooth. Pour into prepared pan and bake twenty to 25 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pan 10 minutes, then unmold to rack to cool completely.

Make Citrus Mascarpone

In a small bowl, beat mascarpone with powdered sugar and orange zest until smooth and slightly airy. Refrigerate until ready to serve.

Serve

Slice cake into 6 small portions. Plate with a dollop of citrus mascarpone and a light dusting of powdered sugar or extra orange zest. Optionally drizzle a thin stream of olive oil for sheen and a small pinch of flaky sea salt to finish.