Slow braised in a red wine demi glace stock served with aligot potatoes and fried onions

SHORT RIB

Herb marinated and fried chicken breast, served with aligot potatoes

CRISPY CHICKEN KIEV

Served with a Traditional Au Poivre sauce and aligot potatoes

PEPPER CRUSTED BEEF TENDERLOIN 80Z

Served with our portobello cabernet au poivre and seasonal vegetable selection

THE BUTCHER'S CUT RIBEYE 160Z

Voted best burger in Orlando, topped with lettuce, tomato, onion, russell's secret sauce and shoestring fries

RUSSELL'S ROYALE WITH CHEESE

Sauteed until tender with garlic, parsley and butter

FROG LEGS

Served with a chimichurri sauce and aligot potatoes

THICK CUT PORK CHOP

Pan Seared Octopus served over fennel sauerkraut with an escabeche marinade

OCTOPUS ESCABECHE

CHOCOLATE MOUSSE

Grilled swordfish served with sorrel sauce and chef selected vegetable

GRILLED SWORDFISH

Roasted vegetables tossed with linguine with spinach cream sauce or tossed with garlic and olive oil

ROASTED VEGETABLE PASTA

Zucchini breaded with a mixture of panko breadcrumbs, everything bagel seasoning, and parmesan cheese, fried until golden and served with a creamy goat cheese and lemon dip

ZUCCHINI FRITTERS

Cooked in its natural juices, served with sauteed spinach

CRISPY DUCK CONFIT

TUNA & AVOCADO TARTARE

Jumbo seared scallops served over egg pappardelle, with garlic lemon sauce and sundried tomatoes

SEARED SCALLOPS PAPPARDELL

CRANBERRY CRÈME BRÜLÉE

BROCCOLINI

Slow roasted pork belly, served crispy with rich sangria sauce

CRISPY PORK BELLY

SEASONAL BABY VEGETABLES

BASMATI RICE

With the true original 1924 caesar recipe

TABLE SIDE CAESAR FOR TWO

Parmesan crusted shrimp served with a spinach and cream sauce over linguine

PARMESAN CRUSTED SHRIMP LINGUINI

Layers of roasted beets and burrata with pine nuts and housemade basil vinaigrette

ROASTED BEETS & BURRATA NAPOLEON

Served with vanilla and raspberry macaroons

REFRESHING RASPBERRY SORBET

Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove from pot and set aside.

Sear the Short Ribs

In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté Vegetables

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add beef stock, thyme, and bay leaves. Return the short ribs to the pot. Bring to a simmer, cover, and reduce heat to low. Braise for 2.5 to 3 hours, until the meat is tender.

Deglaze and Braise

In a large pot, cover the peeled and quartered potatoes with water and add a pinch of salt. Boil until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Potatoes

Add butter, heavy cream, minced garlic, and salt to the potatoes. Mash until smooth.

Mash and Mix

Stir in the gruyere cheese until melted and the mixture is creamy and stretchy.

Incorporate Cheese

Heat oil in a deep skillet over medium heat. Toss the sliced onions in flour and salt until coated. Fry in batches until golden brown and crispy. Drain on paper towels.

Fry the Onions

Serve the braised short ribs over a generous scoop of aligot potatoes, topped with fried onions.

Plate the Dish

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

red wine

beef stock

fresh thyme

bay leaves

potatoes, peeled and quartered

butter

heavy cream

gruyere cheese, shredded

onion, thinly sliced

flour

oil for frying

In a bowl, mix the softened butter, parsley, dill, garlic, lemon juice, salt, and pepper. Place the chicken breasts between plastic wrap and pound them to an even thickness. Spread the butter mixture onto each chicken breast, roll them tightly, and secure with toothpicks or kitchen twine.

Marinate the Chicken

Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each chicken roll in flour, dip into the egg, and coat with breadcrumbs.

Coat the Chicken

Heat vegetable oil in a frying pan over medium-high heat. Fry each chicken roll until golden brown and cooked through, about 5-7 minutes on each side. Remove and drain on paper towels.

Fry the Chicken

Boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain well.

In a large bowl, mash the potatoes until smooth. Stir in the butter, heavy cream, and minced garlic until fully combined.

Mash the Potatoes

Gradually add the grated Gruyère cheese, stirring until the mixture becomes creamy and stretchy. Season with salt and pepper to taste.

Add the Cheese

boneless, skinless chicken breasts

unsalted butter

fresh parsley, chopped

fresh dill, chopped

lemon juice

all-purpose flour

eggs, beaten

breadcrumbs

vegetable oil, for frying

Yukon Gold potatoes, peeled and chopped

gruyère cheese, grated

Season the beef tenderloin generously with kosher salt and crushed black peppercorns. Press the pepper into the meat to create a crust.

Prepare the Beef

In a large skillet, heat olive oil over medium-high heat. Once hot, add the beef tenderloin and sear for about 4-5 minutes on each side until browned. Transfer to a baking tray and roast in a preheated oven at 400°F (200°C) for 15-20 minutes for medium-rare.

Sear the Beef

In the same skillet used for the beef, melt butter over medium heat. Add minced shallots and sauté until translucent. Carefully add brandy or cognac and deglaze the pan, scraping up any browned bits. Allow to simmer for 2-3 minutes.

Make the Sauce

Stir in heavy cream, beef stock, and fresh thyme. Simmer on low for 5-7 minutes until the sauce thickens slightly. Season to taste.

Finish the Sauce

Boil the cubed potatoes in salted water until tender. Drain and return to the pot.

Prepare the Potatoes

Add heavy cream, butter, and minced garlic to the potatoes and mash until smooth. Stir in grated Gruyère cheese until the mixture is creamy and elastic.

Slice the pepper-crusted beef tenderloin and serve on a plate with a generous spoonful of aligot potatoes and drizzle with the Au Poivre sauce.

Serve

Beef tenderloin

Black peppercorns

Kosher salt

Olive oil

Butter

Shallots, minced

Brandy or Cognac

Heavy cream

Beef stock

Fresh thyme

Russet potatoes, peeled and cubed

Garlic, minced

Gruyère cheese, grated

Remove the ribeye steak from the refrigerator and let it sit at room temperature for at least 30 minutes. This helps to achieve even cooking.

Prepare the Ribeye

Generously season both sides of the ribeye steak with salt and black pepper.

Season the Steak

In a large skillet, heat olive oil over medium-high heat until shimmering.

Heat the Pan

Add the ribeye to the hot skillet. Cook for about 5-7 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Rest the Steak

Ribeye steak

Salt

Black pepper

In a small bowl, mix together the mayonnaise, ketchup, Dijon mustard, pickle relish, garlic powder, onion powder, and paprika until well combined. Set aside.

Prepare the Secret Sauce

In a mixing bowl, combine the ground beef, salt, and black pepper. Form into two equal patties. Preheat a grill or skillet over medium-high heat and cook the patties for about 4-5 minutes on each side or until the desired doneness is reached.

Cook the Burger Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Melt the Cheese

Toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

Spread a generous amount of Russell's secret sauce on the bottom half of each bun. Place the cooked burger patty with melted cheese on top, followed by lettuce, tomato slices, and onion slices. Add the top half of the bun.

Assemble the Burger

Serve the burger with a side of shoestring fries either on the plate or on top of the burger for added crunch.

Serve with Fries

Ground beef (80/20)

Burger buns

Lettuce

Tomato

Onion

Cheddar cheese

Shoestring fries

Rinse the frog legs under cold water and pat them dry with a paper towel.

Prepare Frog Legs

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Add the frog legs to the skillet. Season with salt and black pepper. Sauté for about 5-7 minutes, turning occasionally, until the legs are cooked through and tender.

Cook the Frog Legs

Stir in the chopped parsley and cook for an additional 1-2 minutes, allowing the flavors to meld.

Add Parsley

Remove from heat and serve immediately, garnished with more fresh parsley if desired.

Frog legs

Garlic cloves, minced

Fresh parsley, chopped

Season the pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 4-5 minutes on each side or until they reach an internal temperature of 145°F. Remove from heat and let rest.

Prepare and Cook the Pork Chops

In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and let sit for at least 10 minutes for flavors to meld.

Make the Chimichurri Sauce

Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add heavy cream, butter, minced garlic, shredded Gruyere cheese, and salt. Mash until smooth and creamy.

Prepare Aligot Potatoes

Thick cut pork chops

Fresh oregano, chopped

Red wine vinegar

Red pepper flakes

Yukon gold potatoes, peeled and cubed

Gruyere cheese, shredded

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add red bell pepper, carrot, and red onion; cook for 5-7 minutes until softened.

Prepare the Escabeche Marinade

Pour in the white wine vinegar and bring to a simmer. Add bay leaves, black peppercorns, and salt. Cook for 5 more minutes, then remove from heat and let cool.

Add Vinegar and Seasonings

In a separate pot, bring salted water to a boil. Add the octopus and cook for 30-40 minutes until tender. Once cooked, remove and let cool slightly.

Cook the Octopus

Heat the remaining 2 tablespoons of olive oil in a grill pan over high heat. Sear the octopus for 2-3 minutes on each side until charred and crispy.

Sear the Octopus

In a bowl, mix the sliced fennel with sauerkraut and a pinch of salt. Let it marinate for a few minutes.

Prepare the Fennel Sauerkraut

On a plate, place a generous serving of the fennel sauerkraut. Top with the seared octopus and drizzle the escabeche marinade over the top. Garnish with chopped parsley.

Octopus

Fennel bulb, thinly sliced

Sauerkraut

Red bell pepper, thinly sliced

Carrot, julienned

Red onion, thinly sliced

White wine vinegar

Bay leaves

Chop the dark chocolate into small pieces and place them in a heatproof bowl. Melt the chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.

Short Rib

Crispy Chicken Kiev

Pepper Crusted Beef Tenderloin 80z

The Butcher's Cut Ribeye 160z

Russell's Royale With Cheese

Frog Legs

Thick Cut Pork Chop

Octopus Escabeche

Chocolate Mousse

Grilled Swordfish

Roasted Vegetable Pasta

Zucchini Fritters

Crispy Duck Confit

Tuna & Avocado Tartare

Seared Scallops Pappardell

Cranberry Crème Brülée

Broccolini

Crispy Pork Belly

Seasonal Baby Vegetables

Basmati Rice

Table Side Caesar For Two

Parmesan Crusted Shrimp Linguini

Roasted Beets & Burrata Napoleon

Refreshing Raspberry Sorbet