Sorbet Trio

nc shrimp, snap peas, truffle butter, lime

Lumache Pasta

soba, szechuan beef ribs, chestnut mushroom, baby bok choy, crispy shallot

Szechuan Beef Bowl

bailey’s pastry cream, bourbon caramel, chocolate coffee bean crumble

Espresso Martini Zeppole Donuts

honey panna cotta, blackberry cake, blackberry sauce, honey-brown-sugar syrup, orange tuile, toasted pistachios, black tea & herb sorbet

Blackberry & Honey Panna Cotta

potato mousseline, roasted carrots, cauliflower, broccolini, bordelaise

24 Hour Short Rib

Butternut Soup

apple gelee, bourbon caramel, spiced apples, caramel glass, cinnamon brown sugar ice cream

Caramel Apple Cheesecake

roasted sunchokes, confit fennel, charred onion crème fraiche, sourdough

Burrata

praline pot de crème, chocolate soil, pecans, vanilla bean ice cream, toffee

Turtle Pot de Crème

smoked farm & sparrow grits, local chard, trumpet mushroom, cherry jus, corn crunch

Cheshire Pork Chops

tempura, orange glaze, broccoli slaw, Furikake

General Tso’s Cauliflower

ground bison, beef tallow ricotta, fresh herbs, handkerchief pasta

Bison Bolognese

local carrots, miso cream, sorghum gastrique, pepita brittle

Roasted Carrots

roasted garlic vichyssoise, spaghetti squash, crispy leeks, fingerling potato

Branzino

Grilled Mahi

roasted cauliflower, basil cream, toasted almond, prosciutto

Cauliflower Gnocchi

buttermilk & cucumber, pickled onion, pimento oil

Fried Oysters

arrabbiata sauce, pickled fennel, toasted baguette, herbs

PEI Mussels

ginger bbq, papaya salad, lime vinaigrette, tamari

Thai Pork Spareribs

YEAST ROLLS

sweet corn, spring onion, broccolini, baby corn

Diver Scallops

maitake mushrooms, brown butter cream, caramelized onions, capers

Mushroom Agnolotti

PIMENTO CHEESE SCONES

In a medium saucepan, combine water and sugar. Heat over medium heat, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Let it cool.

Make the Sorbet Base

Blend strawberries with 1/3 of the sorbet base until smooth. Pour into a container and freeze for at least 4 hours.

Prepare Strawberry Sorbet

Blend mango with 1/3 of the sorbet base until smooth. Pour into a container and freeze for at least 4 hours.

Prepare Mango Sorbet

Blend blueberries with 1/3 of the sorbet base until smooth. Pour into a container and freeze for at least 4 hours.

Prepare Blueberry Sorbet

Scoop the sorbets into serving bowls, arranging the three flavors together for a colorful presentation.

Serve

Water

Granulated sugar

Lemon juice

Bring a large pot of salted water to a boil. Add the lumache pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet over medium heat, melt the truffle butter. Add the raw shrimp and cook for about 2-3 minutes until they turn pink. Add the snap peas and cook for another 2 minutes until they are tender-crisp.

Sauté the Shrimp and Snap Peas

Add the cooked lumache pasta to the skillet with the shrimp and snap peas. Pour in the lime juice and toss everything together. If the pasta seems dry, add some reserved pasta water until desired consistency is reached.

Combine Ingredients

Season with salt and black pepper to taste. Garnish with chopped fresh parsley and serve warm.

Season and Serve

Lumache pasta

Raw shrimp, peeled and deveined

Snap peas, trimmed

Truffle butter

Lime juice

Salt

Black pepper

Fresh parsley, chopped

Bring a pot of salted water to a boil. Add the soba noodles and cook according to package instructions until tender. Drain and rinse under cold water to stop cooking. Set aside.

Prepare the Soba Noodles

In a large skillet or wok, heat some oil over medium-high heat. Add the Szechuan beef ribs and sear until browned on all sides. Reduce heat to medium, cover, and let simmer for about 45 minutes or until the meat is tender.

Cook the Szechuan Beef Ribs

In another pan, heat a little oil over medium heat. Add the sliced chestnut mushrooms and cook until browned. Add the baby bok choy and sauté until wilted, about 3-4 minutes.

Sauté the Mushrooms and Bok Choy

In serving bowls, layer the soba noodles, Szechuan beef ribs, sautéed mushrooms, and bok choy. Top with crispy shallots for crunch. Drizzle with additional Szechuan sauce if desired.

Combine and Serve

Soba noodles

Szechuan beef ribs

Chestnut mushrooms

Baby bok choy

Crispy shallots

In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk eggs, milk, melted butter, espresso, and vanilla. Mix wet and dry ingredients until just combined.

Prepare the Dough

Heat oil in a deep fryer to 350°F (175°C). Pipe or drop batter into hot oil, frying until golden brown on both sides. Drain on paper towels.

Fry the Doughnuts

In a saucepan, heat milk and sugar until steaming. In a bowl, whisk egg yolks and cornstarch. Slowly add hot milk to egg mixture, then return to saucepan and cook until thickened. Stir in butter, Bailey's, and vanilla. Cool completely.

Make the Pastry Cream

In a saucepan, combine sugar and water, cook until caramelized. Remove from heat and carefully stir in cream and butter. Once cooled, add bourbon.

Prepare the Caramel

Mix crushed cookies, coffee beans, melted butter, and sugar in a bowl. Spread on a baking sheet and bake at 350°F (175°C) for 10 minutes until crisp.

Make the Crumble

All-purpose flour

Baking powder

Eggs

Milk

Unsalted butter

Espresso, brewed and cooled

Vanilla extract

Whole milk

Egg yolks

Cornstarch

Bailey's Irish Cream

Heavy cream

Bourbon

Chocolate cookies, crushed

Coffee beans, finely crushed

Unsalted butter, melted

In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.

Bloom Gelatin

In a saucepan, heat the heavy cream and honey over medium heat until just boiling. Remove from heat.

Heat Cream & Honey

Add the bloomed gelatin to the hot cream mixture and stir until fully dissolved. Stir in vanilla extract.

Combine Gelatin

Pour the mixture into serving glasses and refrigerate for at least 4 hours until set.

Chill

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Preheat Oven

In a bowl, whisk together flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Cream Butter & Eggs

Gradually mix in the dry ingredients, then fold in the blackberries.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.

Bake

In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the sauce thickens, about 10 minutes. Strain if desired.

Cook Sauce

In a small saucepan, combine honey, brown sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let cool.

In a bowl, combine flour, powdered sugar, egg whites, orange zest, and melted butter until smooth.

Mix Batter

Drop small spoonfuls of batter on a baking sheet lined with parchment paper and spread thin. Bake at 350°F (175°C) for 5-7 minutes until golden. Let cool and shape if desired.

Bake Tuiles

In a dry skillet, toast the pistachios over medium heat until fragrant, about 5 minutes. Let cool and chop.

Toast Pistachios

Boil water and steep tea bags for 5 minutes. Remove tea bags and add sugar, stirring until dissolved.

Brew Tea

Stir in chopped herbs and lemon juice, then cool the mixture. Freeze in an ice cream maker according to manufacturer's instructions.

Add Herbs & Freeze

heavy cream

honey

gelatin powder

cold water

vanilla extract

all-purpose flour

granulated sugar

baking powder

salt

unsalted butter

eggs

blackberries

lemon juice

brown sugar

water

powdered sugar

egg whites

orange zest

unsalted butter, melted

pistachios

black tea bags

sugar

fresh herbs (mint or basil)

Preheat the oven to 300°F (150°C). Season the beef short ribs with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.

Prepare the Short Ribs

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Sauté Vegetables

Pour in the red wine and scrape the bottom of the pot to deglaze. Add beef stock and return the short ribs to the pot. Bring to a simmer, cover, and place in the oven. Cook for 24 hours.

Deglaze and Braise

In a pot of salted water, boil the cubed potatoes until tender, about 15-20 minutes. Drain and return to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt to taste.

Prepare Potato Mousseline

Toss the cauliflower, broccolini, and chopped carrots in olive oil, salt, and herbs. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes until tender and caramelized.

Roast Vegetables

Once the short ribs are done, remove them from the pot and let rest for a few minutes. Serve with potato mousseline, roasted vegetables, and drizzled with bordelaise sauce.

beef short ribs

olive oil

black pepper

garlic cloves, minced

onion, chopped

carrots, chopped

celery stalks, chopped

red wine

beef stock

potatoes, peeled and cubed

butter

cauliflower florets

broccolini

carrots, for roasting

herbs (thyme, rosemary)

bordelaise sauce

Soak the ancho peppers in hot water for about 15 minutes until they soften. Remove the stems and seeds, then chop them into small pieces.

Prepare Ancho Peppers

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add the cubed butternut squash to the pot and stir well. Cook for another 5 minutes.

Cook Butternut Squash

Pour in the vegetable broth, add the chopped ancho peppers, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the squash is tender.

Add Broth and Spices

Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Blend the Soup

Stir in the coconut milk and lime juice. Heat for another 5 minutes on low heat to warm through.