Sweet potato hummus. Blackberry gastrique. Chili crunch.

Sous Vide Duck Breast

little neck clams

A vibrant blend of briny olives marinated in a smoky paprika-infused oil, offering a delightful burst of flavor in every bite.

Olives in Paprika

Ajo blanco. Smoked trout caviar. Almonds.

Torched Scallops

Radicchio

Octopus

Hearts of romaine. Manchego. Cured egg. Anchovies.

OG Caesar

Dates. Peanut butter. Dark chocolate. Salt.

OG Truffles

Indulge in our rich and creamy crème brûlée, featuring a perfectly caramelized sugar crust that cracks to reveal a velvety vanilla custard beneath.

Creme Brulee

Shrimp Cocktail

Smoked White Fish Dip

Cheese Board

Yellowfin #1 Tuna Crudo

A tantalizing blend of roasted nuts, perfectly seasoned with a medley of aromatic spices for a crunchy, savory snack.

Spiced Nuts

Pickles

Dozen oysters. Shrimp cocktail. Caviar. Bubbles.

The Waltz

Aged anchovy. Honey butter. Dark chocolate. Fresnos. Sourdough.

Boqueron Toast

Sweet Potato Hummus

Mortadella. Aged gouda. Greens. Spicy mayo.

“Bloney” Sandwich

Smoked prosciutto. Rogue creamery smoky blue. Honey. Sourdough.

Speck & Blue Toast

Hamachi Sashimi

Petrossian Caviar - Daurenki Caviar

Kettle chip. Chive butter. Caviar. Hawaiian roll.

Mini Caviar Sammy

Siberian sturgeon | Woody, fresh + fruity | 30g

Petrossian Caviar - Baika Caviar

Season the duck breasts with salt, pepper, and thyme. Seal them in a vacuum bag and cook in a sous vide water bath at 135°F (57°C) for 2 hours.

Sous Vide Cooking

After cooking, remove the duck from the bag and pat dry. Sear skin-side down in a hot skillet for 2-3 minutes until the skin is crispy. Flip and sear for an additional 1-2 minutes.

Searing Duck Breasts

Boil or steam sweet potatoes until tender. Allow to cool slightly, then peel.

Cooking Sweet Potatoes

In a food processor, combine sweet potatoes, tahini, minced garlic, lemon juice, olive oil, salt, and cumin. Blend until smooth and creamy.

Blending Hummus

In a saucepan, combine blackberries, sugar, and red wine vinegar. Cook over medium heat until the mixture thickens and the blackberries break down, about 10 minutes. Strain if desired.

Cooking Gastrique

In a small bowl, mix chili oil, garlic flakes, and fried onions. Adjust the amount of chili oil based on desired spiciness.

Combining Ingredients

On a plate, spread a generous dollop of sweet potato hummus, slice the duck breast, and arrange on top. Drizzle with blackberry gastrique and top with chili crunch.

Serving

Duck breasts

Salt

Black pepper

Thyme (fresh)

Sweet potatoes

Tahini

Garlic (minced)

Lemon juice

Olive oil

Cumin

Blackberries

Sugar

Red wine vinegar

Chili oil

Garlic flakes

Fried onions

Rinse the little neck clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

Prepare the Clams

In a large pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Sauté Garlic

Pour in the white wine and increase the heat to high. Add the clams to the pot and cover with a lid.

Add Wine and Clams

Cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

Cook the Clams

Remove the pot from heat. Squeeze the lemon juice over the clams and sprinkle with fresh parsley, salt, and black pepper. Serve immediately.

Finish and Serve

Little Neck Clams

Garlic

Butter

White Wine

Fresh Parsley

Lemon

Black Pepper

In a bowl, combine the green and black olives.

Prepare the Olives

In a separate bowl, mix together the paprika, olive oil, minced garlic cloves, chopped parsley, lemon zest, salt, and black pepper.

Make the Paprika Mixture

Pour the paprika mixture over the olives and toss gently until the olives are well coated.

Combine Ingredients

Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.

Marinate

Serve the olives in a bowl with toothpicks or alongside crusty bread.

Serve

green olives

black olives

paprika

olive oil

garlic cloves

fresh parsley

lemon zest

salt

black pepper

In a blender, combine the ajo blanco ingredients (almonds, garlic, bread, olive oil, vinegar, and water). Blend until smooth and creamy. Adjust seasoning with salt and set aside.

Prepare the Ajo Blanco

Pat the scallops dry with paper towels and season with salt and black pepper.

Prepare the Scallops

Heat a skillet over medium-high heat and add olive oil. Once hot, add scallops and sear for about 2-3 minutes on each side until golden brown. Remove from heat.

Sear the Scallops

Using a kitchen torch, carefully torch the tops of the scallops until slightly charred.

Torch the Scallops

On a serving plate, spread a layer of ajo blanco sauce. Place the torched scallops on top, then garnish with smoked trout caviar and sprinkle with lemon zest and sliced almonds.

Plating

Sea scallops

Ajo blanco (white garlic sauce)

Smoked trout caviar

Almonds, sliced

Black pepper, freshly ground

Lemon zest

Wash and dry the radicchio. Cut it into quarters and remove the core. Tear the leaves into bite-sized pieces and place in a large salad bowl.

Prepare the Radicchio

In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.

Make the Sherry Vinaigrette

Add the torn radicchio to the bowl. Drizzle the sherry vinaigrette over the radicchio and toss gently to combine.

Assemble the Salad

Shave or crumble the Manchego cheese over the salad and sprinkle the pine nuts on top.

Add Toppings

Serve immediately, enjoying the crispness of the radicchio with the creamy Manchego and crunchy pine nuts.

Manchego cheese

Pine nuts

Sherry vinegar

Dijon mustard

Honey

Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove and let cool.

Prepare the Octopus

In a blender, combine roasted red peppers, garlic, almonds, paprika, olive oil, and salt. Blend until smooth and adjust seasoning to taste.

Make the Romesco Sauce

Toss scallions with olive oil, salt, and pepper. Grill over medium heat until charred and tender, about 5-7 minutes.

Grill the Scallions

Once the octopus is cool, cut it into smaller pieces. Brush with olive oil, sprinkle with paprika, salt, and pepper. Grill for 2-3 minutes on each side until charred.

Grill the Octopus

On a plate, spread the romesco sauce, arrange the grilled octopus and top with charred scallions. Garnish with extra almonds if desired.

Romesco Sauce

Scallions

Almonds

Olive Oil

Paprika

In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until emulsified.

Prepare the Dressing

Chop the hearts of romaine into bite-sized pieces and place them in a salad bowl.

Prepare the Salad

Sprinkle the grated Manchego cheese and add the anchovy fillets on top of the romaine.

Add Cheese and Anchovies

Drizzle the prepared dressing over the salad and toss gently to combine.

Add the Dressing

Grate the cured egg yolks over the top of the salad as a finishing touch.

Garnish with Cured Egg

Hearts of romaine

Manchego cheese, grated

Cured egg yolk

Anchovy fillets

Fresh lemon juice

Garlic, minced

Remove the pits from the Medjool dates and place them in a food processor.

Prepare the Dates

Add the peanut butter to the food processor with the dates and blend until a smooth, sticky mixture forms.

Blend the Mixture

Using your hands, scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter.

Form the Truffles

In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until fully melted and smooth.

Melt the Chocolate

Dip each truffle into the melted chocolate using a fork, allowing excess chocolate to drip off before placing them on a parchment-lined baking sheet.

Coat the Truffles

Sprinkle a small pinch of sea salt on top of each truffle while the chocolate is still wet.

Add Sea Salt

Refrigerate the truffles for at least 30 minutes or until the chocolate hardens.

Chill the Truffles

Medjool dates

Peanut butter

Dark chocolate (70% or higher)

Sea salt

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract. Allow it to cool slightly.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.

Whisk Egg Yolks and Sugar

Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling.

Combine Mixtures

Strain the mixture through a fine-mesh sieve into another bowl to remove any cooked egg bits.

Strain the Mixture

Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish. Pour the custard mixture into the ramekins.

Prepare Ramekins

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-40 minutes, or until the custard is set but still slightly jiggly in the center.

Bake in Water Bath

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Cool Down

Before serving, sprinkle a thin layer of brown sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. If you don't have a torch, broil the ramekins in the oven for a few minutes, watching carefully to avoid burning.

Caramelize Sugar

Allow the caramelized sugar to cool for a couple of minutes, then serve immediately and enjoy your Creme Brulee!