with mustard aioli, fried capers, and egg yolk

Beef Tartare

Roasted Beets

Pan-seared Scallops

Grilled Bone-in Ribeye

Crispy Brussels Sprouts

Grilled Pork Chop

Tuna Crudo

Lemon Tart

Roasted Beet Salad

Chocolate Mousse

Roasted Vegetable Plate

Buttermilk Fried Chicken

creamy arborio rice with seasonal vegetables

Vegetable Risotto

Seasonal Soup

Deviled Eggs

Mojito

Grilled Octopus

Buttermilk Biscuits

Cheesecake

Seasonal vegetables and balsamic reduction.

Burrata

Crispy potatoes, smoked paprika, and salsa verde.

Charred Octopus

Seasonal Fruit Tart

Seared Scallops

Grilled Duck Breast

Finely chop the beef tenderloin into small cubes using a sharp knife. Ensure the meat is very fresh.

Prepare the Beef

In a bowl, combine the chopped beef, finely minced shallot, capers, Worcestershire sauce, Dijon mustard, parsley, olive oil, salt, and black pepper. Mix thoroughly until well combined.

Mix Ingredients

Form the beef mixture into a round shape on a chilled plate, creating a small well in the center for the egg yolk.

Plate the Tartare

Carefully place an egg yolk in the center of the tartare.

Add Egg Yolk

In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, minced garlic clove, and salt. Whisk until smooth.

Prepare the Aioli

Serve the aioli on the side or drizzled over the top of the tartare.

Serve

In a small pan, heat a tablespoon of olive oil over medium heat. Add the capers and fry for about 2-3 minutes until they are crispy. Drain on a paper towel.

Fry the Capers

beef tenderloin

capers

egg yolks

Dijon mustard

Worcestershire sauce

shallot

fresh parsley

olive oil

salt

black pepper

mayonnaise

lemon juice

garlic clove

Preheat the oven

Wash the beets thoroughly under running water. Trim the tops and roots but leave the skin on.

Wash and trim beets

Wrap each beet individually in aluminum foil, ensuring they are sealed tightly.

Wrap beets

Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

Roast the beets

Once roasted, remove the beets from the oven and let them cool for about 10-15 minutes. Then, unwrap and peel the skins off using your hands or a paper towel.

Cool and peel

Slice the peeled beets into wedges and arrange them on a serving platter.

Slice and arrange

Crumble the goat cheese over the warm beets and sprinkle with chopped pistachios.

Add toppings

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the beets before serving.

Drizzle dressing

Beets

Goat cheese

Pistachios

Olive oil

Balsamic vinegar

Salt

Black pepper

Rinse the scallops under cold water to remove any sand or grit. Pat them dry with paper towels to ensure a good sear.

Clean the Scallops

Season both sides of the scallops with salt and black pepper.

Season the Scallops

In a large skillet, heat the olive oil over medium-high heat until it shimmers but is not smoking.

Heat the Pan

Carefully place the scallops in the hot skillet without crowding them. Sear for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove them from the pan and set aside.

Sear the Scallops

In the same skillet, reduce the heat to medium and add the unsalted butter. Allow it to melt completely.

Melt the Butter

Once the butter is melted, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.

Add Garlic

Stir in the lemon juice, and season with salt and black pepper to taste. Let the sauce simmer for another minute.

Add Lemon Juice and Season

Remove the skillet from heat and stir in the chopped parsley.

Add Parsley

Place the seared scallops on a serving plate.

Plate the Scallops

Spoon the lemon butter sauce over the scallops generously.

Drizzle with Sauce

Garnish with extra parsley if desired and serve immediately.

Garnish and Serve

Scallops

Unsalted butter

Garlic, minced

Lemon juice

Fresh parsley, chopped

Pat the bone-in ribeye steaks dry with paper towels. Drizzle olive oil over both sides of the steaks and rub in the kosher salt, black pepper, garlic powder, and chopped fresh rosemary evenly over the surface.

Season the Steaks

Preheat your grill to high heat (about 450°F to 500°F). If using a charcoal grill, prepare the coals until they are covered with white ash.

Preheat the Grill

Once the grill is hot, place the ribeye steaks on the grill. Grill for about 4-5 minutes on one side without moving them to achieve good grill marks.

Grill the Steaks

Using tongs, flip the steaks and grill for another 4-5 minutes for medium-rare, or longer if you desire a more well-done steak.

Flip the Steaks

During the last minute of grilling, add the butter on top of each steak and close the grill lid to allow the butter to melt.

Add Butter

Remove the steaks from the grill and let them rest for 5-10 minutes before serving to allow the juices to redistribute.

Rest the Steaks

Wash and trim the asparagus. Peel and slice the carrots into thin strips. Core and slice the bell pepper into strips.

Prepare the Vegetables

In a large bowl, combine the prepared asparagus, carrots, and bell pepper. Drizzle with olive oil, sprinkle with salt, and add fresh thyme. Toss until the vegetables are evenly coated.

Season the Vegetables

Place the seasoned vegetables on the grill alongside the steaks, cooking them for about 5-7 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

Bone-in ribeye steak

Kosher salt

Freshly ground black pepper

Garlic powder

Fresh rosemary

Butter

Asparagus

Carrots

Bell pepper (red or yellow)

Fresh thyme

Preheat the Oven

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Slice each Brussels sprout in half lengthwise.

Prepare Brussels Sprouts

In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss until the sprouts are well coated.

Toss with Dressing

Spread the Brussels sprouts in a single layer on a baking sheet, cut side down. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown.

Roast Brussels Sprouts

Remove the Brussels sprouts from the oven and immediately sprinkle with grated Parmesan cheese. Return to the oven for an additional 5 minutes, allowing the cheese to melt and become slightly crispy.

Add Parmesan

Once out of the oven, drizzle the Brussels sprouts with balsamic glaze to taste. Serve immediately.

Drizzle with Balsamic Glaze

Brussels sprouts

Parmesan cheese

Balsamic glaze

In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and black pepper to create a marinade.

Prepare the Marinade

Rub the marinade all over the pork chops. Cover and let them marinate in the refrigerator for at least 30 minutes.

Marinate the Pork Chops

Place the marinated pork chops on the grill and cook for about 6-7 minutes on each side or until they reach an internal temperature of 145°F (63°C). Remove from the grill and let rest for 5 minutes before serving.

Grill the Pork Chops

Rinse the collard greens thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.

Prepare the Collard Greens

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the chopped collard greens to the pot and stir to coat with the garlic oil. Pour in the vegetable broth, add salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for about 30 minutes, until the greens are tender.

Cook the Collard Greens

In a saucepan, combine the diced peaches, onion, brown sugar, apple cider vinegar, grated ginger, cinnamon, and salt.

Combine Ingredients

Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, until the chutney thickens.

Cook the Chutney

Allow the chutney to cool before serving it alongside the grilled pork chops.

Cool and Serve

Pork chops

Onion powder

Paprika

Collard greens

Vegetable broth

Red pepper flakes

Fresh peaches, diced

Onion, diced

Brown sugar

Apple cider vinegar

Ginger, grated

Cinnamon

Using a sharp knife, slice the fresh tuna into thin, bite-sized pieces. Arrange them neatly on a serving plate.

Prepare the Tuna

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into thin slices and place them around the tuna on the plate.

Prepare the Avocado

Slice the jalapeño in half, remove the seeds (if desired for less heat), and finely chop it. Sprinkle the chopped jalapeño evenly over the tuna.

Prepare the Jalapeño

Juice the limes or lemons and drizzle the fresh juice over the tuna and avocado to enhance flavor.

Add Citrus Juice

Sprinkle the sea salt and black pepper (to taste) over the dish. Drizzle with olive oil for added richness.

Season the Dish

Fresh Tuna

Avocado

Citrus (Lime or Lemon)

Jalapeño

Sea Salt

Olive Oil

Black Pepper

In a large mixing bowl, combine the all-purpose flour, unsalted butter, granulated sugar, and salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Make the Dough

Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together. Do not overmix.

Add Ice Water

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork and bake for 20-25 minutes or until lightly golden. Allow to cool.