mushroom conserva / caraway mustard / pecorino / horseradish

RICOTTA GNOCCHI

short rib / tabbouleh / whipped garlic / grilled semolina bread

ROASTED BONE MARROW

jivara milk chocolate mousse / dark chocolate mousse / chocolate glaze / fior di latte gelato / white chocolate chantilly

CHOCOLATE CAKE

butter brickle / vanilla / chocolate / seasonal sorbet / pizzelle

ICE CREAM / SORBET TRIO

graham crust / fresh berries / raspberry whipped cream

CLASSIC VANILLA CHEESECAKE

peanut butter gianduja / caramel / peanut brittle crunch / dark chocolate glaze

PEANUT BUTTER PAVÉ

fire roasted relish / sunny side up egg / black salt

PROPER HASH BROWN

POMMES FRITES

vanilla panna cotta / strawberry gelée / rosé granita / whipped cream

STRAWBERRY PANNA COTTA

blue crab / butter bibb lettuce / cured yolk / tomato / asparagus / avocado / poppy seed dressing

P+P LOUIE

POMMES PURÉE

heirloom tomato / persian cucumber / castelvetrano olive / olive oil crouton / banyuls / petite basil

TOMATO + BURRATA

hummus / olive oil / capers / sweet peppers / charred lemon / pita

OCTOPUS

michigan honey ice cream / baklava bits / candied pistachios / shredded phyllo

BAKLAVA SUNDAE

VEGETABLE CRUDITÉS

cream cheese / fine herbs / salmon roe / pickled mustard seed / house chips / black salt

SALMON PÂTÉ

acquerello rice / pecorino / cognac / pink watercress

WHOLE LOBSTER RISOTTO

baby buttercake lettuce / pecorino frico / white anchovy / caesar

CAESAR

maitake / tomato raisin / watercress / dijon

SCALLOPS

champagne mignonette / cocktail sauce / umami sauce (qty 6 or 12)

OYSTERS (EAST + WEST)

WOOD FIRED BROCCOLINI

ZUCCHINI + EGGPLANT CHIPS

oysters / lobster / shrimp cocktail / king salmon pâté / king crab / bigeye tuna / champagne mignonette / cocktail sauce / mustard sauce / umami sauce

PROPER PLATEAU

mustard crème fraîche / crispy shallots / pastoral greens / grilled bread

DRY AGED STEAK TARTARE

In a large mixing bowl, combine ricotta cheese, egg, salt, and nutmeg. Mix until smooth.

Make the Gnocchi Dough

Gradually add the flour to the ricotta mixture, mixing until a soft dough forms. Be careful not to overwork the dough.

Incorporate Flour

On a floured surface, divide the dough into smaller portions. Roll each portion into a rope about 1/2 inch thick and cut into 1-inch pieces. Use a fork to create ridges on one side.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

Ricotta cheese

All-purpose flour

Salt

Nutmeg

Preheat your oven to 450°F (230°C). Place the bone marrow bones upright in a roasting pan. Season with salt and pepper.

Prepare the Bones

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

Roast the Bones

In a pan, heat olive oil over medium heat. Season short ribs with salt and pepper, and sear on all sides until browned.

Sear the Ribs

Add chopped onion, minced garlic, and thyme. Pour in beef broth and bring to a simmer. Cover and cook on low heat for 2-3 hours until tender.

Braise the Ribs

In a bowl, combine bulgar wheat and water. Let it sit for 30 minutes until the bulgar absorbs the water.

Prepare Bulgar

Add diced tomato, cucumber, parsley, mint, lemon juice, and olive oil to the bulgar. Mix well and season with salt to taste.

Mix Ingredients

Boil garlic cloves in water until soft. Drain and let cool slightly.

Prepare Garlic

In a bowl, mash together the garlic, softened butter, and salt until smooth and creamy.

Whip Together

In a bowl, combine semolina flour, water, yeast, and salt. Knead until smooth, then let it rise for an hour.

Make the Dough

Shape the dough into flatbreads and grill on both sides until golden brown.

Grill the Bread

Bone marrow bones

Pepper

Short ribs

Beef broth

Onion, chopped

Garlic cloves, minced

Thyme

Olive oil

Bulgar wheat

Water

Tomato, diced

Cucumber, diced

Parsley, finely chopped

Mint leaves, finely chopped

Lemon juice

Garlic cloves

Butter, softened

Semolina flour

Yeast

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix eggs, milk, oil, and vanilla. Combine both mixtures, then stir in boiling water. Divide batter evenly between the pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.

Bake the Cake

Melt the Jivara chocolate in a double boiler. Soak gelatin in water for 5 minutes, then heat until dissolved. Whip heavy cream with sugar until soft peaks form. Fold in melted chocolate and gelatin until smooth. Refrigerate until set.

Prepare the Milk Chocolate Mousse

Melt the dark chocolate in a double boiler. Soak gelatin in water for 5 minutes, then heat until dissolved. Whip heavy cream with sugar until soft peaks form. Fold in melted chocolate and gelatin until smooth. Refrigerate until set.

Prepare the Dark Chocolate Mousse

Heat the heavy cream until steaming, then pour it over the dark chocolate. Let sit for a couple of minutes, then stir until smooth. Allow to cool slightly before using.

Make the Chocolate Glaze

In a saucepan, heat milk, cream, and sugar until dissolved. Whisk egg yolks in a bowl, then slowly temper with the warm mixture. Return to the heat, stirring until thickened. Cool, then churn in an ice cream maker. Freeze until firm.

Prepare the Fior di Latte Gelato

Melt the white chocolate and let it cool slightly. Whip heavy cream with powdered sugar until soft peaks form, then fold in the melted white chocolate gently. Refrigerate until ready to serve.

Make the White Chocolate Chantilly

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

Jivara milk chocolate

heavy cream

gelatin

water (for gelatin)

sugar

dark chocolate

egg yolks

white chocolate

powdered sugar

In a mixing bowl, whisk together heavy cream, whole milk, 1 cup of sugar, and vanilla extract. Pour into an ice cream maker and churn according to manufacturer’s instructions. In the last few minutes of churning, add butter brickle bits.

Butter Brickle Ice Cream

Repeat the mixing process using heavy cream, whole milk, 1 cup of sugar, and additional vanilla extract (if desired). Churn in the ice cream maker until thick.

Vanilla Ice Cream

Combine heavy cream, whole milk, 1 cup of sugar, cocoa powder, and vanilla extract in a bowl. Whisk until smooth. Churn in the ice cream maker.

Chocolate Ice Cream

Puree fresh fruit in a blender. Mix the puree with 1 cup of sugar and lemon juice until well combined. Chill for at least 2 hours, then churn in an ice cream maker.

Fruit Sorbet

In a large bowl, mix together flour, sugar, baking powder, and eggs until smooth. Add vanilla extract. Preheat a pizzelle maker and pour batter onto the plates. Cook until golden brown, then cool on a wire rack.

Make Pizzelle

Heavy cream

Whole milk

Granulated sugar

Vanilla extract

Cocoa powder

Butter brickle bits

Fresh fruit (e.g., strawberries, mangoes, or peaches)

Eggs

Baking powder

Remove the cheesecake from the springform pan and top with fresh berries and raspberry whipped cream before serving.

Assemble the cheesecake

Mixed fresh berries (strawberries, blueberries, raspberries)

In a saucepan, combine granulated sugar, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil and cook for 5 minutes, then remove from heat and let cool slightly.

Make the Caramel

In a bowl, mix the peanut butter with the cooled caramel until fully combined. Pour this mixture into a lined 8x8-inch baking dish and spread evenly. Refrigerate for at least 1 hour to set.

Prepare the Peanut Butter Layer

In a saucepan, combine the chopped peanuts, corn syrup, and 1/2 cup sugar. Cook over medium heat until the mixture turns golden brown. Spread it onto a parchment-lined baking sheet to cool, then break into pieces.

Make the Peanut Brittle Crunch

Melt the chocolate gianduja in a microwave-safe bowl or over a double boiler. Once melted, pour over the chilled peanut butter layer, spreading evenly. Top with peanut brittle pieces.

Prepare the Gianduja Layer

Melt the dark chocolate with a teaspoon of vanilla extract in a microwave or over a double boiler until smooth. Allow to cool slightly and pour over the prepared pavé, spreading to cover completely.

Make the Dark Chocolate Glaze

Refrigerate the pavé for at least 2 hours until set. Cut into squares and serve cold.

Chill and Serve

Peanut Butter

Chocolate Gianduja

Heavy Cream

Granulated Sugar

Unsalted Butter

Peanuts (chopped)

Dark Chocolate (for glaze)

Corn Syrup

Vanilla Extract

Grate the russet potatoes and soak them in cold water for 15 minutes. Drain and pat dry. Heat the vegetable oil in a skillet over medium heat.

Prepare the Hash Browns

Add the grated potatoes to the skillet, season with salt and black pepper, and cook until crispy and golden brown, about 5-7 minutes on each side.

Cook the Hash Browns

Char the tomatoes, red bell pepper, onion, and garlic over an open flame or under the broiler until blistered. Chop the charred vegetables and mix with olive oil, lime juice, cilantro, and salt.

Make the Fire Roasted Relish

In a separate skillet, melt the butter over low heat. Crack the eggs into the skillet, cover and cook until the whites are set but yolks are still runny, about 2-3 minutes.

Cook the Eggs

Serve the crispy hash browns topped with fire roasted relish and a sunny side up egg. Sprinkle with black salt to taste.

Assemble the Dish

Russet potatoes

Vegetable oil

Black pepper

Black salt

Peel the Russet potatoes and cut them into thin strips or wedges.

Cutting the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Soaking the Potatoes

Drain and dry the potatoes thoroughly using a towel.

Drying the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5-7 minutes per batch.

Frying the Potatoes

Remove the fries from the oil, drain on paper towels, and sprinkle with salt immediately.

Seasoning

Wrap the garlic cloves in aluminum foil and roast them in the oven at 400°F (200°C) for about 30 minutes until soft.

Roasting the Garlic

In a bowl, mash the roasted garlic into a paste. Add the egg yolk, lemon juice, and slowly whisk in olive oil until the mixture emulsifies and thickens.

Making the Aioli

Finishing Touch

Egg yolk

In a saucepan, combine heavy cream, whole milk, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.

Ricotta Gnocchi

Roasted Bone Marrow

Chocolate Cake

Ice Cream / Sorbet Trio

Classic Vanilla Cheesecake

Peanut Butter Pavé

Proper Hash Brown

Pommes Frites

Strawberry Panna Cotta

P+p Louie

Pommes Purée

Tomato + Burrata

Octopus

Baklava Sundae

Vegetable Crudités

Salmon Pâté

Whole Lobster Risotto

Caesar

Scallops

Oysters (east + West)

Wood Fired Broccolini

Zucchini + Eggplant Chips

Proper Plateau

Dry Aged Steak Tartare