The Conductor Burger*

Center-Cut Filet Mignon*, Certified Hereford Beef

Fritto Misto Di Mare

Shrimp Cocktail Fusion

Bison Ribeye*

A repeat Wine Spectator award winner, Pierpont's is known for its innovative seasonal menus, first class service, impressive private rooms, and unparalleled catering services.

Hand-Cut Steak Tartare

In a large mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until the seasonings are evenly distributed throughout the meat.

Prepare the Burger Mixture

Divide the meat mixture into two equal portions and form each portion into a round patty, about 3/4 inch thick. Make a small indentation in the center of each patty to prevent puffing during cooking.

Form the Patties

Preheat your grill or skillet over medium-high heat for about 5 minutes.

Preheat the Grill or Skillet

Place the patties on the grill or skillet. Cook for approximately 4-5 minutes on one side until browned, then flip them over.

Cook the Patties

After flipping, place a slice of cheddar cheese on each patty. Cook for an additional 3-4 minutes, or until the cheese has melted and the patty has reached your desired level of doneness.

Add Cheese

While the patties are cooking, slice the burger buns in half and toast them on the grill or in a toaster until lightly browned.

Prepare the Buns

On the bottom half of each toasted bun, place a lettuce leaf followed by the cooked patty with melted cheese. Top with tomato slices, red onion slices, pickles, and your choice of condiments (ketchup, mustard, mayonnaise).

Layer the Ingredients

Place the top half of the bun over the toppings and press down gently to secure. Your Conductor Burger is now ready to serve!

Complete the Burger

Ground beef

Salt

Black pepper

Garlic powder

Onion powder

Cheddar cheese

Lettuce leaves

Tomato

Red onion

Pickles

Ketchup

Mustard

Mayonnaise

Burger buns

Remove the filet mignon from the refrigerator and let it sit at room temperature for 30 minutes. Pat the steaks dry with paper towels. Rub each steak with olive oil, then season generously with salt and black pepper on both sides.

Season the Steaks

Place a heavy skillet or cast-iron pan over high heat and allow it to preheat for about 5 minutes until it is very hot.

Preheat the Skillet

Once the skillet is hot, place the filet mignon in the pan. Sear the steaks for 4-5 minutes on one side without moving them, allowing a crust to form.

Sear the Steaks

Flip the steaks using tongs and add garlic cloves, rosemary sprigs, and butter to the pan. Cook for another 4-5 minutes, basting the steaks with melted butter as they cook.

Flip and Add Aromatics

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Remove from the skillet when the desired temperature is reached.

Check for Doneness

Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steaks

Trim the ends of the asparagus. Toss them with olive oil, salt, and pepper. Place on a baking sheet.

Prepare Asparagus

Wash the baby potatoes and cut them in half. Toss with olive oil, salt, and pepper. Add to the same baking sheet as the asparagus.

Prepare Baby Potatoes

Roast in the preheated oven at 400°F (200°C) for 20-25 minutes or until tender and golden, tossing halfway through.

Roast the Vegetables

Center-Cut Filet Mignon

Olive Oil

Black Pepper

Garlic Cloves

Fresh Rosemary

Butter

Asparagus

Baby Potatoes

Salt and Pepper

Rinse the calamari, shrimp, white fish fillets, and mussels under cold water. Pat them dry with paper towels. Cut the calamari into rings and the fish fillets into bite-sized pieces.

Clean and Prepare

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk together until well combined.

Mix Dry Ingredients

Slowly add the cold sparkling water to the dry ingredients, whisking continuously until you achieve a smooth batter. The batter should be thick yet pourable.

Add Sparkling Water

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.

Heat Oil

Dip each piece of prepared seafood into the batter, ensuring it is evenly coated. Allow excess batter to drip off.

Coat Seafood

Carefully place the battered seafood into the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan.

Fry Seafood

Using a slotted spoon, remove the fried seafood from the oil and place it on a plate lined with paper towels to drain excess oil.

Drain

Transfer the fried seafood to a serving platter. Garnish with lemon wedges and sprinkle with chopped fresh parsley.

Plate the Fritto Misto

Serve immediately while hot with lemon wedges on the side for squeezing over the seafood.

Serve

Calamari

Shrimp

White fish fillets (e.g. cod or haddock)

Mussels

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Vegetable oil

Lemon wedges

Fresh parsley, chopped

Peel and devein the shrimp, removing the shells and tails.

Clean and Prepare the Shrimp

In a bowl, combine the shrimp with lemon juice, minced garlic, cayenne pepper, salt, and olive oil. Toss to coat evenly and let marinate for 15-20 minutes.

Marinate the Shrimp

Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let cool.

Cook the Shrimp

In a mixing bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, smoked paprika, salt, and black pepper. Mix well until smooth.

Combine Sauce Ingredients

Arrange the cooked shrimp on a serving platter. Drizzle the prepared sauce over the shrimp or serve it on the side.

Plate the Dish

Sprinkle fresh parsley over the shrimp and add lemon wedges for garnish.

Garnish

Large shrimp

Lemon juice

Garlic

Cayenne pepper

Olive oil

Horseradish

Worcestershire sauce

Smoked paprika

Fresh parsley

Mince the garlic cloves finely and set aside.

Prepare the Garlic

In a bowl, combine olive oil, minced garlic, fresh rosemary, fresh thyme, salt, black pepper, and lemon juice. Whisk until well blended.

Mix Marinade Ingredients

Place the bison ribeye steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Bison Ribeye

Heat a cast iron skillet or grill over medium-high heat. Allow it to get hot, about 5 minutes.

Preheat the Pan

Take the bison ribeye steaks out of the marinade and let any excess drip off. Discard the marinade.

Remove from Marinade

Add butter to the hot skillet. Once melted and bubbling, place the steaks in the skillet. Cook for 4-5 minutes on one side without moving them until a nice crust forms.

Turn the steaks over and cook for an additional 4-5 minutes for medium-rare, or longer if desired.

Flip the Steaks

In the last minute of cooking, you can add a bunch of fresh herbs to the pan for added flavor.

Add Fresh Herbs (Optional)

Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute.

Slice the bison ribeye against the grain and serve with your favorite sides.

Slice and Serve

Bison Ribeye Steak

Fresh Thyme

Lemon Juice

Fresh Herbs (optional)

Finely chop the beef tenderloin using a sharp knife until it is in very small pieces. Avoid using a food processor as it can change the texture.

Prepare the Beef

In a mixing bowl, combine the chopped beef, egg yolk, capers, Dijon mustard, Worcestershire sauce, shallot, parsley, olive oil, salt, and black pepper. Mix gently until all ingredients are well incorporated.

Combine Ingredients

Taste the mixture and adjust seasoning with more salt and black pepper as needed.

Taste and Adjust

Using a round mold or ring, pack the tartare mixture into the mold on a serving plate.

The Conductor Burger*

Center-cut Filet Mignon*, Certified Hereford Beef

Fritto Misto Di Mare

Shrimp Cocktail Fusion

Bison Ribeye*

Hand-cut Steak Tartare