LOSTER RATTA

SMOTHERED BRUSSELS SPROUTS

PARMESAN TRUFFLE FRIES

Crispy brussels sprouts, carrot, red onion

KIMCHI BRUSSELS SPROUTS

OLD BAY SEASONED POTATO CHIPS

Marinated calamari, shrimp, mussels, clams, fennel, white beans, olives, tomatoes GF

INSALATA DI MARE

mushrooms, fingerling potatoes, bacon lardons, mushroom ragu, truffled bordelaise

Grilled broccolini

Grilled asparagus

Pea & lobster risotto

SALTED CARAMEL CHEESECAKE

Passion fruit, kiwi, candied pistachios GF

WHITE CHOCOLATE PANNA COTTA

Scallops

Shrimp

Chicken

Mixed greens, carrot, scallion, persian cucumber

STRAWBERRY SHORTCAKE SHOOTERS

TIRAMISU CHEESECAKE SHOOTER

ROASTED OYSTERS

SALT CARAMEL AND CHOCOLATE GANACHE TART

OYSTERS ON THE HALF SHELL

MAPLE PECAN BARS

FRESH FRUIT TART

BEEF TENDERLOIN SLIDERS

LAMB LOLLIPOPS

Gather all the ingredients and ensure the lobster meat is cooked and chopped into bite-sized pieces.

Prepare the Ingredients

In a large pot, bring salted water to a boil. Add the cooked pasta and heat it through, then drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Stir in the chopped lobster meat and cook for an additional 2-3 minutes. Then, pour in the heavy cream and mix well, allowing it to simmer for 5 minutes.

Add Lobster and Cream

Add the cooked pasta to the skillet and toss everything together gently. Stir in the grated Parmesan cheese, lemon juice, salt, and black pepper. Mix well until the cheese is melted and the pasta is coated.

Combine with Pasta

Remove from heat and garnish with chopped fresh parsley. Serve immediately while hot.

Garnish and Serve

Lobster meat, cooked and chopped

Cooked pasta (preferably linguine or fettuccine)

Olive oil

Garlic, minced

Heavy cream

Parmesan cheese, grated

Fresh parsley, chopped

Lemon juice

Salt

Black pepper, freshly ground

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry.

Prepare the Brussels Sprouts

In a large skillet, heat the olive oil over medium heat. Add the minced garlic cloves and sauté until fragrant, about 1-2 minutes, being careful not to burn them.

Sauté the Garlic

Add the prepared Brussels sprouts to the skillet and stir to coat them in the garlic oil. Cook for about 5 minutes, stirring occasionally, until they begin to brown.

Cook the Brussels Sprouts

Pour in the vegetable broth, bring it to a simmer, and cover the skillet. Cook for about 10-12 minutes, or until the Brussels sprouts are tender.

Add Broth and Simmer

Remove the lid and stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Allow the mixture to simmer for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly.

Make the Creamy Sauce

Remove from heat and serve hot as a delicious side dish or vegetarian main course.

Serve

Brussels sprouts

Garlic cloves

Vegetable broth

Parmesan cheese

Black pepper

Red pepper flakes

Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick, to create fries.

Preparing the Potatoes

Place the cut fries in a bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch, resulting in crispier fries.

Soaking the Fries

After soaking, drain the fries and pat them dry with a clean kitchen towel or paper towels to remove excess moisture.

Drying the Fries

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heating the Oil

Carefully add the dried fries in batches to the hot oil. Fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Frying the Fries

Immediately toss the hot fries with salt and black pepper while they are still hot.

Seasoning the Fries

In a large bowl, combine the hot fries with grated Parmesan cheese and drizzle with truffle oil. Toss well to ensure the fries are evenly coated.

Adding Parmesan and Truffle Oil

Russet potatoes

Vegetable oil

Truffle oil

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

Peel the carrot and slice it into thin matchsticks or rounds, depending on your preference.

Slice the Carrot

Peel the red onion and chop it into thin slices or wedges, ensuring they are uniform for even cooking.

Chop the Red Onion

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the halved Brussels sprouts, carrot matchsticks, and red onion. Season with salt and pepper to taste. Sauté for about 8-10 minutes, stirring occasionally, until the Brussels sprouts are golden brown and crispy, and the vegetables are tender.

Sauté the Vegetables

Once the vegetables are cooked, add 1 cup of chopped kimchi to the skillet. Stir well to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.

Add Kimchi

Remove from heat and transfer to a serving dish. Optionally, garnish with sesame seeds or chopped green onions before serving.

Carrot

Red onion

Wash and peel the Russet potatoes. Using a mandoline or a sharp knife, slice the potatoes into thin rounds (about 1/8 inch thick).

Slice the Potatoes

Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This will help remove excess starch and make the chips crispier.

Soak the Potato Slices

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure the temperature is accurate.

Heat the Oil

After soaking, drain the potato slices and pat them dry with paper towels. Make sure they are as dry as possible to avoid oil splatter.

Dry the Potato Slices

Carefully add a handful of potato slices to the hot oil, being cautious not to overcrowd the pot. Fry for about 3-5 minutes or until the chips are golden brown and crispy.

Fry the Potato Chips

Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle Old Bay seasoning and salt over the chips to taste.

Season the Chips

Continue frying the remaining potato slices in batches, ensuring the oil temperature remains consistent. Season each batch as it comes out of the oil.

Repeat

Old Bay seasoning

In a large pot, bring salted water to a boil. Add the calamari and cook for 2-3 minutes until they turn opaque. Remove them with a slotted spoon and transfer to an ice bath to stop the cooking process. In the same water, add the shrimp and cook for 2-3 minutes until pink. Remove and place in the ice bath. Next, add the mussels and clams to the boiling water. Cover the pot and steam for about 5 minutes or until they open. Discard any that remain closed. Remove from the pot and let cool.

Prepare the Seafood

In a large mixing bowl, combine the finely sliced fennel, white beans, black olives, and cherry tomatoes. Toss gently.

Prepare the Vegetables

Once the seafood has cooled, add the calamari, shrimp, mussels, and clams to the vegetable mixture. Drizzle with olive oil, season with salt and pepper to taste, and add a splash of lemon juice. Gently toss to combine all ingredients. Cover and let marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Combine and Marinate

Calamari

Shrimp (peeled and deveined)

Mussels (cleaned and debearded)

Clams (cleaned)

Fennel (finely sliced)

White beans (canned, drained and rinsed)

Black olives (pitted and sliced)

Cherry tomatoes (halved)

Start by washing the fingerling potatoes thoroughly. Cut them in half lengthwise.

Prepare the Potatoes

In a pot of salted water, bring the fingerling potatoes to a boil. Cook for about 10-12 minutes, or until fork-tender. Drain and set aside.

Boil the Potatoes

In a large skillet over medium heat, add the bacon lardons. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and let drain on paper towels.

Cook the Bacon Lardons

In the same skillet with the bacon fat, add the mushrooms. Sauté until golden brown, about 5-6 minutes. Season with salt and black pepper.

Sauté the Mushrooms

Preheat your grill or grill pan over medium-high heat. Toss the broccolini with olive oil, salt, and black pepper. Grill for about 4-5 minutes, turning occasionally, until tender and slightly charred.

Grill the Broccolini

In a serving dish, layer the grilled broccolini, sautéed mushrooms, and fingerling potatoes. Drizzle with truffle oil and top with crispy bacon lardons.

Combine Ingredients

Warm the mushroom ragu and bordelaise sauce separately. Serve alongside the grilled broccolini as a dipping sauce or drizzled over the top.

Serve with Sauces

Broccolini

Mushrooms (e.g., cremini or shiitake)

Fingerling Potatoes

Bacon Lardons

Olive Oil

Black Pepper

Truffle Oil

Mushroom Ragu

Bordelaise Sauce

Rinse the fresh asparagus under cold water and trim the tough ends, about 1-2 inches from the bottom.

Prepare the Asparagus

In a large bowl, toss the asparagus with olive oil, salt, and black pepper until evenly coated.

Season the Asparagus

Preheat the Grill

Place the asparagus on the grill and cook for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grill the Asparagus

Trim the dark green tops from the leeks and slice them in half lengthwise. Rinse under cold water to remove any dirt, then slice them into thin half-moons.

Prepare the Leeks

In a medium saucepan, melt the butter over medium heat. Add the leeks and sauté for about 5-7 minutes, until they are tender.

Sauté the Leeks

Pour in the heavy cream and season with salt and black pepper. Stir well and let simmer for another 5 minutes until thickened.

Add Cream

Peel and cube the Yukon Gold potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper.

Drain and Mash

Use a potato masher or fork to mash the potatoes until smooth and creamy.

Mash Until Smooth

Fresh asparagus

Leeks

Unsalted butter

Yukon Gold potatoes

Milk

In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling as it will be added to the risotto gradually.

Prepare the Broth

In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and minced garlic, and sauté until softened and translucent, about 3-4 minutes.

Sauté Aromatics

Add the Arborio rice to the skillet, stirring to coat the grains with oil. Toast the rice for about 2 minutes until the edges become translucent.

Toast the Rice

Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.

Deglaze with Wine

Begin adding the warm broth, one ladle at a time, to the rice. Stir frequently, allowing the rice to absorb the liquid before adding more broth. Continue this process for about 15-20 minutes until the rice is al dente and creamy.

Add the Broth Gradually

When the rice is nearly done, gently fold in the lobster meat and frozen peas. Cook for an additional 2-3 minutes until the lobster is heated through and the peas are tender.

Incorporate Lobster and Peas

Remove the skillet from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and truffle oil. Season with salt and black pepper to taste.

Finish the Risotto

Plate the risotto in bowls, garnishing with freshly chopped parsley. Drizzle with additional truffle oil if desired, and serve immediately.

Arborio rice

Fresh lobster meat

Frozen peas

Chicken or vegetable broth

Shallots, finely chopped

White wine

Butter

Fresh parsley, chopped (for garnish)

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a golden amber color. Be careful not to burn it.

Make the Caramel

Once the sugar has melted, add the unsalted butter and stir until melted. Then, carefully add heavy cream while stirring constantly. Let it boil for 1 minute, then remove from heat and stir in the sea salt.

Loster Ratta

Smothered Brussels Sprouts

Parmesan Truffle Fries

Kimchi Brussels Sprouts

Old Bay Seasoned Potato Chips

Insalata Di Mare

Grilled Broccolini

Grilled Asparagus

Pea & Lobster Risotto

Salted Caramel Cheesecake

White Chocolate Panna Cotta

Scallops

Shrimp

Chicken

Mixed Greens, Carrot, Scallion, Persian Cucumber

Strawberry Shortcake Shooters

Tiramisu Cheesecake Shooter

Roasted Oysters

Salt Caramel And Chocolate Ganache Tart

Oysters On The Half Shell

Maple Pecan Bars

Fresh Fruit Tart

Beef Tenderloin Sliders

Lamb Lollipops