orange maple bourbon glaze | tri color caramelized carrots | sautéed mushrooms

Seared Hokkaido Scallops

Grilled Market Catch

braised duck | watermelon | fresh herbs | nuoc cham vinaigrette

Roasted Bone Marrow

Pork Osso Bucco

with Crispy Prosciutto and Green Pea Puree

Soy Glazed Seared Scallops

duck fat herb crouton crumble | cilantro aioli | anchovy

Grilled Romaine Salad

pimientos | pearl couscous | Italian butter beans | shallots

Coconut Curry Pork Osso Bucco

pork belly | kale | parmesan cream sauce | panko

Baker’s Oysters

charred salsa verde | garlic lemon butter

Colossal Shrimp

finished on pimento wood | green onions | cherry tomato

Grilled Jerk Chicken

Truffle Mac & Cheese

Pork Spare Ribs

lemon honey hollandaise | pork cracklings | fennel pollen

Sautéed Broccolini

Pork Belly Skewers

curry tahini | cherry tomato | garlic | chickpeas | baby potatoes

Grilled Octopus

Chilean Sea Bass

baked apple | blueberry short rib emulsion | pea shoot salad

Prosciutto Wrapped Burrata

heirloom tomato salad | shishito peppers | thai mint | porcini butter

Bone In Pork Chop

Wild Mushroom Carbonara

toasted almond romesco | charred peach pico | green onion

Lamb Lollipops

pink peppercorn honey | scallion oil | garlic chips | cilantro | prosciutto

Confit Fingerling Potatoes

tempura | sweet chili sauce | crispy kale

Sesame Cauliflower

Black Pepper Crispy Calamari

cured meats | artisanal cheese | almonds | mustard

Charcuterie Board

In a saucepan, combine the maple syrup, bourbon, and orange juice. Bring to a boil, then reduce heat and simmer until the mixture thickens, about 10-15 minutes. Set aside.

Prepare the Glaze

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the tri-color carrots and sauté until caramelized and tender, about 8-10 minutes. Season with salt and pepper.

Sauté the Carrots

In the same skillet, add another tablespoon of butter and the mushrooms. Cook until the mushrooms are golden brown and tender, about 5-7 minutes. Season with salt, pepper, and fresh thyme.

Sauté the Mushrooms

Pat the scallops dry with a paper towel and season with salt and pepper. In a separate skillet, heat the remaining olive oil over high heat. Add the scallops and sear for 2-3 minutes on each side, until golden brown and cooked through.

Sear the Scallops

On each plate, arrange the sautéed carrots and mushrooms. Place the seared scallops on top and drizzle with the orange maple bourbon glaze. Garnish with additional fresh thyme if desired.

Plate the Dish

Hokkaido scallops

Carrots (tri-color: orange, yellow, purple)

Mushrooms (button or cremini)

Maple syrup

Bourbon

Orange juice

Butter

Olive oil

Salt

Black pepper

Fresh thyme

In a saucepan over medium heat, melt the butter. Add the chopped onion and minced garlic, sautéing until translucent. Stir in the diced tomatoes and cook for another 5 minutes until softened. Add salt, pepper, and lemon juice. Remove from heat and stir in chopped cilantro.

Prepare the Sofrito Butter

Preheat your grill to medium-high heat. Brush the fish fillets with olive oil and season with salt and pepper. Grill the fish for about 4-5 minutes on each side, or until cooked through and flaky.

Grill the Fish

Place the grilled fish on a serving platter and drizzle generously with the sofrito butter. Garnish with additional chopped cilantro if desired.

Serve

Fresh fish fillets (market catch)

Fresh tomatoes, diced

Fresh cilantro, chopped

Garlic, minced

Onion, finely chopped

Lemon juice

Preheat your oven to 450°F (232°C). Place the beef bone marrow pieces upright on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.

Prepare the Bone Marrow

Roast in the preheated oven for about 15-20 minutes, or until the marrow is soft and begins to bubble.

Roast the Bone Marrow

While the marrow is roasting, score the skin of the duck breast and season with salt and pepper. In a skillet over medium heat, place the duck breast skin-side down. Cook for about 6-8 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Let rest before slicing.

Cook the Duck Breast

Cube the watermelon into bite-sized pieces and set aside.

Prepare the Watermelon

Chop the fresh herbs and mix them together in a bowl.

Make the Herb Garnish

On a serving plate, arrange the roasted bone marrow alongside slices of duck breast. Add the cubed watermelon and sprinkle the fresh herbs over the top.

Beef Bone Marrow

Duck Breast

Watermelon

Fresh Herbs (mint, cilantro, basil)

Olive Oil

Black Pepper

In a large Dutch oven, heat olive oil over medium-high heat. Season the pork shanks with salt and black pepper. Sear the pork shanks on all sides until browned, about 4-5 minutes per side. Remove the shanks and set aside.

Sear the Pork

In the same pot, add the diced carrot, celery, and onion. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

Sauté the Vegetables

Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to simmer for a few minutes until slightly reduced.

Add Tomato Paste and Deglaze

Return the pork shanks to the pot. Add chicken broth, thyme, and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours or until the pork is tender and falling off the bone.

Add Broth and Herbs

Remove the pork shanks and set aside. Strain the sauce if desired, and serve the osso bucco with parsnip puree.

Pork shanks

Carrot, diced

Celery, diced

Onion, diced

Tomato paste

Red wine

Chicken broth

Thyme, fresh

Bay leaves

Heat a small saucepan over medium heat and add 1 tablespoon unsalted butter. Add the finely chopped shallot and the whole garlic clove and sauté until translucent and fragrant, about 2–3 minutes; do not brown.

Sauté aromatics

Add the thawed peas to the saucepan with the shallot and garlic and stir for 1 minute to heat through. Add 2 tablespoons warm stock, cover, and cook 2 minutes until peas are hot and tender.

Cook peas

Remove the garlic clove (or leave it in for more flavor) and transfer peas, shallot, mint leaves (if using), remaining 1 tablespoon warm stock, lemon juice, salt, and 1/2 teaspoon black pepper to a blender or food processor. Purée until smooth, adding stock by tablespoonfuls if needed to reach a silky consistency.

Blend puree

Taste and adjust seasoning. Stir in 1 tablespoon extra-virgin olive oil for sheen and mouthfeel. Keep warm on very low heat or refrigerate briefly; rewarm gently before plating if chilled.

Finish puree

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer (they can touch). Lightly brush with 1 teaspoon olive oil if desired. Bake 10–12 minutes until crisp and slightly browned. Remove to paper towels to drain and crisp up further. Break or keep whole for plating.

Pat scallops very dry with paper towels. Season both sides lightly with freshly ground black pepper (about 1 teaspoon total) and a pinch of salt if desired. Do not add extra moisture.

Prepare scallops

In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon honey, and 1 teaspoon rice vinegar. Stir until honey dissolves. Set aside.

Make glaze

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl. Add scallops in a single layer without overcrowding (work in two batches if necessary). Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip and immediately add 1 tablespoon butter to the pan.

Sear scallops

Pour about half of the soy-mirin glaze into the pan with the scallops during the last 30–45 seconds of cooking. Tilt the pan and spoon glaze and butter over scallops to coat and reduce slightly. Cook until scallops are opaque in the center (total cooking time 2.5–3 minutes). Transfer scallops to a plate and tent loosely with foil. Repeat with remaining scallops and glaze, using remaining glaze to finish the second batch; reserve a spoonful for plating if desired.

Glaze and finish

Spoon a generous smear (about 3–4 tablespoons) of warm pea puree onto each plate. Arrange 3 scallops per plate on top of the puree. Crumble or place two pieces of crispy prosciutto beside or atop the scallops for crunch.

Drizzle any reserved glaze lightly over scallops, finish with a small drizzle (about 1 teaspoon) of extra-virgin olive oil around the plate, scatter microgreens or pea shoots, and serve with a lemon wedge.

large sea scallops (patted dry)

soy sauce (reduced-sodium)

mirin

honey

rice vinegar

freshly ground black pepper

neutral oil (vegetable or canola)

unsalted butter

prosciutto slices

extra-virgin olive oil (optional, for brushing)

frozen peas (thawed)

shallot (finely chopped)

garlic (peeled)

vegetable or chicken stock (warm)

fresh lemon juice

fresh mint leaves (optional)

salt

extra-virgin olive oil (to finish)

microgreens or pea shoots (optional)

lemon wedges

Preheat your oven to 375°F (190°C). Cut the bread into cubes. In a bowl, mix the bread cubes with duck fat, herbs, salt, and pepper. Spread on a baking sheet and bake for 15-20 minutes until golden and crispy, stirring halfway through.

Prepare the Croutons

In a food processor, combine cilantro, garlic, mayonnaise, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning with salt and lemon juice to taste.

Make the Cilantro Aioli

Preheat a grill or grill pan over medium heat. Halve the romaine heads lengthwise and brush the cut sides with olive oil. Grill for 2-3 minutes until charred and wilted.

Grill the Romaine

Place the grilled romaine on a serving platter. Top with crouton crumble, drizzle with cilantro aioli, and add anchovy fillets on top. Season with additional salt and pepper as desired.

Assemble the Salad

Romaine lettuce

Duck fat

Herbs (mixed: thyme, rosemary, parsley)

Bread (for croutons)

Cilantro

Garlic

Mayonnaise

Anchovy fillets

Heat olive oil in a large pot over medium-high heat. Season the pork osso bucco with salt and black pepper. Sear the pork shanks for about 3-4 minutes on each side until browned. Remove and set aside.

Searing the Pork

In the same pot, add shallots, garlic, and ginger. Sauté for about 2-3 minutes until shallots are translucent.

Sautéing Aromatics

Add chopped pimientos and curry powder to the pot. Cook for another 2 minutes, stirring occasionally.

Adding Vegetables and Spices

Pour in the coconut milk and return the seared pork osso bucco to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for about 1.5 hours until the pork is tender.

Simmering the Curry

While the pork simmers, cook the pearl couscous according to package instructions. Usually, this involves boiling in salted water for about 10 minutes.

Cooking the Couscous

In the last 15 minutes of cooking the pork, add the Italian butter beans to the pot to heat through.

Adding Beans

Once the pork is tender, serve it over pearl couscous, garnished with lime wedges and fresh cilantro.

Serving

Pork Osso Bucco (shanks)

Coconut milk

Curry powder

Shallots

Pimientos (chopped)

Italian butter beans

Garlic (minced)

Ginger (grated)

Lime (for garnish)

Cilantro (for garnish)

Pearl couscous

In a skillet over medium heat, cook the pork belly until crispy and golden, about 5-7 minutes. Remove from heat and chop into small pieces.

Prepare the Pork Belly

In the same skillet, add olive oil and minced garlic. Sauté for about 1 minute, then add the kale. Cook until wilted, about 3-4 minutes. Season with salt and black pepper.

Sauté the Kale

In a saucepan, heat the heavy cream over low heat. Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Make the Parmesan Cream Sauce

Preheat the oven to 200°C (400°F). Place the oysters on a baking tray. Top each oyster with a spoonful of the sautéed kale, followed by the crispy pork belly.

Prepare the Oysters

Drizzle the Parmesan cream sauce over the oysters, then sprinkle the panko breadcrumbs on top. Bake in the preheated oven for about 10-12 minutes, or until the breadcrumbs are golden and crispy.

Finish with Panko

Remove from the oven and let cool slightly before serving. Enjoy your Baker's Oysters warm!