Broccolini, Pearl Onion, Potato Puree, Truffle Vinaigrette

CHILEAN SEA BASS

ATLANTIC COD

TRUFFLE MAC & CHEESE

Grey Goose Vodka, St. Germain, Fresh Lemon & White Cranberry Juice

Black Orchid

Casamigos Reposado, Aperol, St. Germain, Fresh Lemon Juice

Reposado Paper Plane

Fresh Berries, Vanilla Ice Cream, Raspberry Sauce

Warm Butter Cake

Peanut Butter Mousse, Bittersweet Chocolate Ganache

Chocolate Peanut Butter Pie

Ten Layer Carrot Cake

SORBET OR ICE CREAM

Roasted Tomatoes, Braised Fennel, Leeks, Sherry Reduction

SADDLEBERK FARMS PORK

ORA KING SALMON

Spinach Bread Salad, Roasted Tomatoes, Olives, Balsamic Jus

GERBER FARMS CHICKEN

SIDECAR

CHEF'S SELECTION OF ICE CREAM OR SORBET

8 OZ FILET MIGNON*

Spinach Bread Salad, Roasted Tomatoes, Olives, Balsamic

FREEBIRD FARMS CHICKEN

CORONA

HEINEKEN 0.0

HEINEKEN

YUENGLING LAGER

YARDS PALE ALE

GUINNESS DRAUGHT

YARDS IPA

AMSTEL LIGHT

Place the peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/4 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Cook potatoes

While potatoes cook, heat the heavy cream and 2 tablespoons butter in a small saucepan over low heat until the butter melts and mixture is warm (do not boil).

Warm cream and butter

Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess water. Pass potatoes through a ricer or mash until smooth. Gradually stir in the warm cream mixture until you reach a silky purée. Season with 1/2 tsp salt and 1/4 tsp pepper. If too thick, whisk in up to 1 teaspoon neutral oil or a splash more cream to loosen. Keep warm on low heat, covered.

Mash and finish

Whisk together 1 tablespoon white wine vinegar, 1/2 teaspoon Dijon mustard, and the minced shallot in a small bowl. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Stir in 1/2 teaspoon white truffle oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Reserve at room temperature; the vinaigrette will be used to finish the fish and vegetables. Keep microgreens or chopped chives ready for garnish.

Blanch broccolini and pearl onions: bring a pot of salted water to a boil. Add broccolini stalks and cook 1–2 minutes until bright green and slightly tender. Remove with a slotted spoon and plunge into an ice bath to stop cooking. In the same boiling water, blanch pearl onions for 2–3 minutes until just tender, then shock in ice bath. Drain and pat dry.

Sear onions and finish broccolini: In a sauté pan over medium heat, warm 1 tablespoon olive oil. Add pearl onions and sauté until they develop golden color and a tender exterior, about 4–6 minutes, turning occasionally. Season with a pinch of salt and 1 teaspoon lemon juice. Remove onions to a bowl and keep warm. In the same pan, add the blanched and drained broccolini, sauté 1–2 minutes to reheat and pick up fond, season with 1/4 tsp salt and a squeeze of lemon. Keep warm with onions.

Pat the sea bass fillets dry with paper towels and season both sides with 1 teaspoon kosher salt (divided among fillets) and 1/2 teaspoon freshly ground black pepper.

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the butter foams and the oil shimmers, place the fillets in the pan, spacing them apart. Sear without moving until a golden-brown crust forms, about 3–4 minutes.

Flip the fillets gently and reduce heat to medium. Continue cooking until the fish reaches an internal temperature of 125–130°F (52–54°C) for moist, flaky sea bass, about 3–5 more minutes depending on thickness. Spoon pan juices over the fillets while cooking to baste and finish with a small knob of butter if desired. Remove fish to a warm plate and tent loosely with foil to rest for 2 minutes.

To serve, place a generous scoop of potato purée in the center of each plate. Arrange broccolini and pearl onions alongside. Place a sea bass fillet atop or beside the purée. Drizzle 1 to 1 1/2 tablespoons of the truffle vinaigrette over the fish and a little around the vegetables. Finish with microgreens or chopped chives and a small grind of black pepper. Serve immediately.

Chilean sea bass fillets (skinless)

Kosher salt

Freshly ground black pepper

Olive oil

Unsalted butter

Yukon Gold potatoes, peeled and cut into 1" cubes

Heavy cream

Salt

White pepper or black pepper

Neutral oil (grapeseed or canola) — optional to loosen

Broccolini, trimmed

Pearl onions, peeled

Fresh lemon juice

Extra-virgin olive oil

White wine vinegar

Dijon mustard

White truffle oil

Shallot, minced

Microgreens or chopped chives (garnish)

Pat the cod fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbs olive oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add the cod fillets and sear 3 minutes on the first side without moving, until golden. Flip and add 1 tbs unsalted butter; spoon melted butter over the fillets while cooking the second side 2–3 minutes more, until opaque and just cooked through (internal temp ~135–140°F / 57–60°C). Remove cod to a warm plate and tent loosely with foil to rest.

Season and sear cod

In the same skillet used for the fish (reduce heat to medium), add remaining 1 tbs butter and briefly sauté the chopped cooked lobster meat 1 minute just to warm and pick up pan flavor. Season lobster with a small pinch of salt and pepper. Transfer warmed lobster to a small bowl and keep warm.

Warm lobster meat

Bring a large pot of lightly salted water to a simmer. Add gnocchi and cook until they float and are tender, 2–3 minutes for fresh/refrigerated gnocchi. Use a slotted spoon to transfer gnocchi to a bowl and reserve 1/4 cup of the cooking water.

While gnocchi cook, heat 1 tbs extra virgin olive oil in a sauté pan over medium heat. Add 1 large minced shallot and cook 1–2 minutes until softened. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add the peas and 1/2 cup stock, bring to a gentle simmer and cook 2 minutes until peas are bright and just tender. Season with 1/2 tsp salt and 1/4 tsp pepper.

Add the cooked gnocchi to the pan with peas. Toss gently to combine, adding up to the reserved 1/4 cup cooking water a tablespoon at a time if the pan seems dry. Cook together 1–2 minutes to let flavors marry. Taste and adjust seasoning.

Fold in the warmed lobster meat with the gnocchi and peas, stirring gently to distribute lobster without breaking it up.

In a small saucepan over medium heat, add the 1/4 cup dry white wine and 1/2 minced shallot. Bring to a simmer and reduce by about half, 2–3 minutes, to concentrate flavor.

Lower heat to medium-low and whisk in 2 tbs fresh lemon juice. Remove pan from heat and whisk in the cold cubed butter, a few pieces at a time, allowing each addition to emulsify into a glossy sauce. If sauce becomes too cool to emulsify, return to very low heat briefly but do not boil. Season with 1/4 tsp salt, 1/8 tsp pepper and 1 tsp chopped parsley. Keep warm.

Portion the gnocchi, peas and lobster into four warm shallow bowls (about 1/4 of the mixture per plate). Place a seared cod fillet atop each portion.

Spoon 1 to 2 tbs of the lemon jus around and lightly over the cod (reserve a little jus for guests who want more). Sprinkle 1 tsp lemon zest over each dish and garnish with 1/2 tbs microgreens or chopped parsley per plate.

Atlantic cod fillets (skinless)

Lobster meat, cooked and roughly chopped

Gnocchi (fresh or refrigerated)

Spring peas (fresh or thawed if frozen)

Shallot, finely minced

Garlic clove, minced

Vegetable or chicken stock

Extra virgin olive oil

Dry white wine

Unsalted butter, cold and cubed

Fresh parsley, finely chopped

Lemon zest

Microgreens or chopped parsley

Bring a very large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add the elbow macaroni and cook until very al dente — about 1 to 2 minutes less than package directions (usually 6–7 minutes total). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the raw flour smell is gone and the mixture is slightly nutty but not browned.

Make roux

Slowly whisk in 720 ml whole milk and 120 ml heavy cream in a steady stream to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 6–8 minutes). If the sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water to loosen.

Make béchamel

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon finely grated nutmeg, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning with the sea salt later after adding cheeses.

Season base

Reduce heat to low. Remove the béchamel from direct heat and add the grated cheeses in three additions: 1/3 of the cheeses at a time, stirring gently until each addition melts fully into a smooth, glossy sauce. Avoid boiling once cheese is added to prevent graininess.

Melt cheeses

Once cheese is fully incorporated, stir in 2 teaspoons white truffle oil and the 8 g thinly sliced fresh black truffle if using. Taste and add the 1 teaspoon sea salt if needed. If the sauce feels too thick, whisk in up to the reserved pasta water by tablespoons until you reach a creamy consistency that evenly coats the pasta.

Add truffle oil

Add the drained al dente macaroni to the cheese sauce and gently fold until every piece is coated. If necessary, warm briefly over low heat while stirring — do not boil. The sauce should cling to the pasta, not pool heavily.

Combine with pasta

If you prefer a baked crust, preheat the oven to 180°C (350°F). In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon minced parsley, and 2 tablespoons grated Parmesan. Toss to combine.

Prepare topping

Transfer the mac & cheese to a lightly buttered 9x13-inch baking dish (or individual ramekins). Even the surface, sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 15–20 minutes until the topping is golden and the edges are bubbly. For extra color, broil 1–2 minutes at the end — watch closely to avoid burning.

Assemble and bake

If not baking, simply garnish the skillet mac & cheese with a drizzle of the remaining 1 teaspoon extra truffle oil and a light dusting of extra Parmesan. If baked, remove from oven and let rest 5 minutes, then drizzle the finishing 1 teaspoon truffle oil over the top and sprinkle with a pinch of additional sea salt if desired. Serve immediately.

Finish and serve

elbow macaroni

kosher salt (for pasta water)

unsalted butter

all-purpose flour

whole milk

heavy cream

Worcestershire sauce

finely grated nutmeg

freshly ground black pepper

extra-sharp cheddar cheese, grated

Gruyère cheese, grated

Parmesan cheese, finely grated

white truffle oil

black truffle (fresh), thinly sliced (optional)

panko breadcrumbs

unsalted butter, melted

fresh parsley, minced

extra Parmesan for sprinkling

sea salt

extra truffle oil (for finishing)

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure it's well chilled.

Chill glass

Add the Grey Goose vodka, St. Germain, fresh lemon juice, white cranberry juice and the optional simple syrup into a cocktail shaker.

Fill the shaker with ice (about 1 cup) and secure the lid.

Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This chills and lightly dilutes the drink, balancing the tartness of lemon and cranberry.

Discard ice from the chilled glass if you used ice water. Strain the cocktail through a fine mesh strainer (or the shaker strainer) into the chilled coupe or over a large ice cube in a rocks glass, depending on preference.

Express a lemon twist over the cocktail by pinching the peel over the drink to release oils, then run the peel around the rim and drop it into the glass or balance a thin lemon wheel on the rim.

If desired, float an edible orchid or small edible flower on the surface for an elegant touch.

Serve immediately. Black Orchid is best enjoyed chilled and fresh.

Grey Goose vodka

St. Germain (elderflower liqueur)

fresh lemon juice

white cranberry juice

simple syrup (optional, 1:1)

ice (for shaking)

lemon twist or thin lemon wheel

fresh edible orchid or small edible flower (optional)

large ice cube or chilled cocktail glass

Place a coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to thoroughly chill.

Add 1 oz Casamigos Reposado, 1 oz Aperol, 1 oz St. Germain and 3 tsp (approximately 1 tablespoon) fresh lemon juice to a cocktail shaker.

Fill the shaker with enough ice to come about three-quarters full (about 1 cup) to ensure a cold, well-diluted shake.

Shake vigorously for 12–15 seconds. Aim for a firm, frosty exterior on the shaker and a proper dilution so the flavors balance—Reposado’s oak and vanilla, Aperol’s bitter-sweet orange, and St. Germain’s floral notes with lemon brightness.

Discard ice or water from the chilled glass and fine-strain the cocktail into the chilled coupe or Nick & Nora glass to remove tiny ice chips for a clean presentation.

Express the oils of a lemon twist over the surface of the cocktail by holding the twist skin-side down about 3–4 inches above the drink and giving it a quick squeeze, then rim the glass lightly with the peel.

Drop the twist into the drink or perch a thin lemon wheel on the rim. Serve immediately.

Casamigos Reposado tequila

Aperol

St. Germain elderflower liqueur

Ice (for shaking)

Lemon twist or thin lemon wheel

Preheat the oven to 180°C (350°F). Grease four 8-oz (about 200 ml) ramekins or a 9-inch (23 cm) round cake pan with butter and lightly dust with flour or line with parchment if using a larger pan.

Prepare oven and pan

Melt 115 g unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Allow to cool slightly but keep it liquid-warm.

Melt butter

In a mixing bowl, whisk 115 g granulated sugar and 2 large eggs together until pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with an electric mixer). Stir in 1 tsp vanilla extract.

Cream eggs and sugar

Whisk together 115 g all-purpose flour, 1 tsp baking powder, and a pinch of fine sea salt in a separate bowl to evenly distribute the leavening.

Combine dry ingredients

Gradually whisk the warm melted butter into the egg-sugar mixture in a slow stream to avoid cooking the eggs. Once combined, add 45 ml milk and whisk until smooth.

Incorporate butter and milk

Sift or sprinkle the flour mixture over the wet ingredients and gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine.

Fold in dry ingredients

Divide batter evenly among the prepared ramekins (if using) or pour into the prepared 9-inch pan. For ramekins, bake for 14–18 minutes until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. For a 9-inch pan, bake 20–25 minutes. The cakes should be warm and tender — avoid overbaking.

Bake

Remove cakes from oven and allow them to cool in the ramekins/pan for 5 minutes, then run a knife around edges and invert onto a cooling rack or plate if desired. Serve warm.

Rest

Dust with 1 tbs powdered sugar just before serving, if using.

Optional finishing

Combine 200 g raspberries, 40 g granulated sugar, 30 ml water, and 1 tbs lemon juice in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for 5–7 minutes until the raspberries break down and the mixture slightly thickens.

Remove from heat and strain the sauce through a fine-mesh sieve into a bowl, pressing on solids to extract as much puree as possible. Discard seeds. Taste and adjust sweetness with a little more sugar or lemon if desired. Keep warm.

Place one warm butter cake on each serving plate. Spoon 1–2 tablespoons of warm raspberry sauce around or over the cake.

Arrange a handful (about 35–40 g) of fresh mixed berries beside the cake.

Top each cake with one scoop of vanilla ice cream. Serve immediately so the ice cream begins to soften against the warm cake for contrast.

granulated sugar

large eggs

vanilla extract

baking powder

fine sea salt

milk

powdered sugar (optional, for dusting)

fresh or frozen raspberries

water

fresh mixed berries (strawberries, blueberries, raspberries)

vanilla ice cream

Preheat the oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs (or chocolate cookie crumbs), cocoa powder (if using), granulated sugar and salt. Pour in melted butter and stir until all crumbs are evenly moistened and mixture holds together when pressed. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) springform pan or pie dish (use a flat-bottomed measuring cup to compact). Bake for 8–10 minutes until set and fragrant. Remove from oven and cool completely on a wire rack. If you prefer a no-bake crust, press into the pan and chill for at least 1 hour instead of baking.

Prepare and bake crust

If using gelatin for extra stability, sprinkle 1 tsp gelatin over 2 tablespoons cold water in a small bowl and let sit 5 minutes to bloom. Warm gently (10–15 seconds) in the microwave or over a double boiler until liquid and set aside to cool slightly but stay pourable.

Bloom gelatin (optional)

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the room-temperature cream cheese until smooth and creamy, about 1–2 minutes. Add the peanut butter, powdered sugar and vanilla extract and beat on medium until fully incorporated and smooth, scraping the bowl once or twice, about 1–2 minutes more. If using bloomed gelatin, drizzle it in slowly while mixing to incorporate.

Make peanut butter base

In a chilled mixing bowl with the whisk attachment (or using a hand mixer), whip the cold heavy cream until soft peaks form. Take care not to overbeat; you want light, billowy peaks.

Chilean Sea Bass

Atlantic Cod

Truffle Mac & Cheese

Black Orchid

Reposado Paper Plane

Warm Butter Cake

Chocolate Peanut Butter Pie

Ten Layer Carrot Cake

Sorbet Or Ice Cream

Saddleberk Farms Pork

Ora King Salmon

Gerber Farms Chicken

Sidecar

Chef's Selection Of Ice Cream Or Sorbet

8 Oz Filet Mignon*

Freebird Farms Chicken

Corona

Heineken 0.0

Heineken

Yuengling Lager

Yards Pale Ale

Guinness Draught

Yards Ipa

Amstel Light