Served with green tomato chimichurri, adobo spiced yuca, black bean & chipotle crema

Bistro Steak

Spiced sweet potato served with apple & port reductions.

Pork Belly

Spiced pumpkin crème brûlée with brown sugar caramel pecans

Crème Brûlée

Served with wild rice cakes, brown butter miso butternut squash, cranberry with toasted pumpkin & sesame seeds

Duck Breast

Sweet & tangy Gochuchang & coconut cream tossed rice cakes with carrot, Napa cabbage, shitake, wilted greens, daikon, peanuts, garlic scapes & crispy black bracken

Sweet Korean Rice Cake

Fennel lamb sausage, artichoke hearts, leek, olive, preserved lemon cream & shallot

Lamb Pappardelle

Kerala spiced mussels in a coconut tomato curry with jalapeño, mixed bell pepper, lime & cherry tomato

Maine Mussels

Farro, feta, kale, spiced almonds & pomegranate & honey vinaigrette

Roasted Honey Nut Squash

Roasted Broccoli, Cauliflower & Coconut Yogurt

Creamy Herb & Kale Soup

Dark chocolate, chocolate shell, Cointreau whipped cream

Novio’s Mousse

Gruyere crisped gnocchi, pancetta, french onion bisque, sherry carmelized onions & chives

Gnocchi

Dark chocolate & avocado tort served with brandied black cherry compote

Tort

Served with parsnip & pumpkin purees & roasted garlic broccoli

Panko Herb Crusted Cod

Syrian red pepper and walnut spread, with mixed crudite, papadam, olive oil & sesame seeds

Muhammara

Season the ribeye steaks with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat and sear the steaks for about 4-5 minutes on each side or until desired doneness. Remove from heat and let rest.

Prepare the Steak

In a food processor, combine green tomatoes, parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and black pepper. Pulse until finely chopped and well blended. Adjust seasoning to taste.

Make the Chimichurri

Peel and cut the yuca into chunks. Boil in salted water for about 20-25 minutes until tender. Drain and toss with olive oil, adobo seasoning, and salt. Serve hot.

Cook the Yuca

In a bowl, mash the canned black beans with chipotle in adobo sauce. Stir in sour cream and lime juice. Season with salt to taste.

Prepare the Crema

Ribeye steak

Salt

Black pepper

Olive oil

Green tomatoes

Fresh parsley

Fresh cilantro

Garlic

Red wine vinegar

Yuca (cassava)

Adobo seasoning

Canned black beans

Chipotle in adobo sauce

Sour cream

Lime juice

Preheat the oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern and rub with olive oil, salt, and black pepper. Place in a roasting pan.

Prepare the Pork Belly

Roast the pork belly in the preheated oven for about 2 hours, or until the skin is crispy and the meat is tender. Baste with juices every 30 minutes.

Roast the Pork Belly

While the pork is roasting, peel and cube the sweet potatoes. Toss with olive oil, brown sugar, cinnamon, nutmeg, and salt. Spread on a baking sheet.

Prepare the Sweet Potatoes

About 30 minutes before the pork is done, add the sweet potatoes to the oven and roast until tender, about 25-30 minutes.

Roast the Sweet Potatoes

In a saucepan, combine chopped apples, port wine, and a pinch of salt. Simmer over medium heat until the apples are soft and the mixture thickens, about 15 minutes.

Make the Apple and Port Reduction

Slice the pork belly and serve it alongside the roasted sweet potatoes, drizzled with the apple and port reduction.

Serve

Sweet Potatoes

Apples

Port Wine

Olive Oil

Brown Sugar

Cinnamon

Nutmeg

Black Pepper

Preheat Oven

In a saucepan, combine heavy cream, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Prepare the Cream Mixture

In a separate bowl, whisk together the egg yolks until they are light and frothy.

Whisk Egg Yolks

Slowly add the hot cream mixture to the egg yolks, whisking constantly to prevent curdling. Once combined, strain the mixture through a fine-mesh sieve to ensure a smooth texture.

Combine Mixtures

Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.

Bake

Remove ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.

Cool

In a small skillet, combine 1/2 cup of brown sugar and 1/4 cup of chopped pecans. Cook over medium heat until the sugar melts and coats the pecans. Remove from heat and let cool.

Prepare Caramel Pecans

Sprinkle an even layer of granulated sugar over the chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a crispy top. Allow to cool for a minute.

Brûlée the Top

Top each crème brûlée with the caramel pecans and serve immediately.

heavy cream

pumpkin puree

sugar

vanilla extract

ground cinnamon

ground nutmeg

egg yolks

salt

Score the skin of the duck breasts in a crosshatch pattern and season both sides with salt and pepper. Place the duck breasts skin-side down in a cold skillet.

Prepare the Duck Breast

Turn the heat to medium and cook the duck breasts for about 6-8 minutes, allowing the fat to render out and the skin to become crispy. Flip and cook for an additional 3-4 minutes until desired doneness. Remove and rest.

Cook the Duck Breast

In a saucepan, bring 2 cups of water to a boil. Add 1 cup of wild rice, reduce heat to low, cover, and simmer for about 45 minutes or until tender. Let cool, then shape into small cakes.

Prepare the Wild Rice Cakes

In a skillet, heat a bit of oil over medium heat and cook the rice cakes until golden brown on both sides. Set aside.

Cook the Wild Rice Cakes

Peel and cube the butternut squash. In a pan, melt the brown butter and add the squash. Sauté until tender, then stir in the miso paste and cook for an additional 2-3 minutes.

Make Brown Butter Miso Butternut Squash

In a small saucepan, combine cranberries with a splash of water and cook over medium heat until they burst and form a sauce. Stir in toasted pumpkin and sesame seeds.

Prepare the Cranberry Sauce

Slice the rested duck breast and serve alongside the wild rice cakes, brown butter miso butternut squash, and cranberry sauce.

Plate the Dish

Duck breasts

Pepper

Wild rice

Water

Butternut squash

Brown butter

White miso paste

Cranberries (fresh or dried)

Pumpkin seeds (toasted)

Sesame seeds (toasted)

In a mixing bowl, combine sweet rice flour and water. Stir until smooth. Pour the mixture into a greased steaming tray and steam for about 30 minutes until the mixture is firm and cooked through. Allow it to cool, then cut into bite-sized pieces.

Prepare the Rice Cake

In a separate bowl, mix coconut cream and gochujang until well combined. Adjust the spice level according to your taste.

Make the Sauce

In a skillet, sauté garlic scapes, carrots, napa cabbage, shiitake mushrooms, and daikon over medium heat until they are just tender. Add wilting greens at the end to keep them vibrant.

Prepare the Vegetables

In a large bowl, toss the rice cake pieces with the sautéed vegetables and the coconut-gochujang sauce. Serve topped with crushed peanuts and crispy black bracken, if using.

Combine and Serve

Sweet rice flour

Coconut cream

Gochujang

Carrot, julienned

Napa cabbage, chopped

Shiitake mushrooms, sliced

Wilted greens (e.g., spinach or bok choy)

Daikon, julienned

Peanuts, crushed

Garlic scapes, chopped

Crispy black bracken (optional)

In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the fennel lamb sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.

Prepare the Sausage

Add the minced shallots, sliced leek, and artichoke hearts to the skillet. Sauté for 3-4 minutes until the vegetables are tender.

Add Vegetables

Pour in the heavy cream and bring to a gentle simmer. Stir in the preserved lemon and black olives. Season with salt and black pepper to taste.

Create the Sauce

Add the cooked pappardelle to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Combine Pasta and Sauce

Serve hot, garnished with extra black olives or preserved lemon if desired.

Pappardelle pasta

Fennel lamb sausage

Artichoke hearts, canned or jarred

Leek, sliced

Black olives, pitted and sliced

Preserved lemon, finely chopped

Heavy cream

Shallots, minced

Clean the mussels under cold water, scrubbing the shells and removing any beards. Discard any mussels that are open and do not close when tapped.

Preparing the Mussels

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

Sautéing the Vegetables

Stir in the grated ginger, curry powder, diced bell peppers, and cherry tomatoes. Cook for about 2-3 minutes until the vegetables begin to soften. Pour in the coconut milk and bring to a simmer.

Adding Spices and Coconut Milk

Add the cleaned mussels to the pot, cover, and steam for 5-7 minutes, or until the mussels open up. Discard any that do not open.

Cooking the Mussels

Stir in the lime juice, and season with salt and black pepper to taste. Garnish with fresh cilantro before serving.

Finishing Touches

Mussels

Coconut milk

Cherry tomatoes

Mixed bell peppers (diced)

Jalapeño (finely chopped)

Onion (chopped)

Garlic (minced)

Ginger (grated)

Curry powder

Lime (juiced)

Fresh cilantro (for garnish)

Preheat your oven to 400°F (200°C). Cut the honey nut squash in half, scoop out the seeds, and brush the flesh with olive oil. Season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.

Roasting the Squash

While the squash is roasting, rinse the farro under cold water. In a medium saucepan, bring 3 cups of water to a boil. Add the farro and a pinch of salt, reducing heat to a simmer. Cook for 25-30 minutes, or until tender. Drain any excess water.

Cooking the Farro

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale and sauté until wilted, about 5-7 minutes. In another pan, toast the sliced almonds for 3-4 minutes until golden brown.

Preparing the Kale and Almonds

In a small bowl, whisk together 2 tablespoons of honey, 1 tablespoon of olive oil, salt, and pepper to taste. Adjust seasoning as desired.

Making the Vinaigrette

Once the squash is roasted, scoop out the flesh and mix it with the cooked farro, sautéed kale, crumbled feta, toasted almonds, and pomegranate seeds in a large bowl. Drizzle with the honey vinaigrette and toss gently to combine.

Combining the Ingredients

Serve the roasted honey nut squash mixture warm, garnished with extra pomegranate seeds and a sprinkle of feta if desired.

Serving

Honey Nut Squash

Farro

Kale, chopped

Feta cheese, crumbled

Almonds, sliced

Pomegranate seeds

Preheat the oven to 400°F (200°C). Toss the broccoli and cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden and tender.

Roast the Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Sauté the Aromatics

Stir in the chopped kale and cook for 2-3 minutes until wilted. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.