Donostiarra sauce, smoked trout roe, fennel & fine herbs

LUBINA*

Bone-in ribeye from Blackhawk Farms, KY, potato purée, jus

‘MEAT AND POTATOES’*

Bloomsdale spinach, pickled pearl onion, marigold oil, lamb cream

RACK OF LAMB*

Blackhawk Farms flat iron, cone cabbage, spiced piquillo puree, veal jus

Wagyu Flat Iron*

Carrot fritter, roasted carrot purée, Banyuls vinegar, pistachio, duck jus

DUCK BREAST*

Aji amarillo and garlic emulsion, red peppers, potatoes

GAMBAS*

Roasted tomato purée, daikon dashi, tomatillo, tomato crisp

SEARED HOKKAIDO SCALLOPS*

Buttermilk leche de tigre, basil, cucumber caviar, pickled blueberries, fresno chili, herb oil, lime

HIRAMASA CRUDO*

Dungeness crab, Manchego espuma, fennel pollen

FENNEL SOUP*

Grapefruit mignonette, Jose's hot sauce, citrus

OYSTERS*

Fried farm egg, thyme, toasted pan de cristal

WILD MUSHROOMS IN LAUREL CREAM*

Fideuá pasta, Idiazábal cheese, seasonal mushrooms, egg yolk sauce, crispy shallots

VERMICELLI “MAC N’ CHEESE”*

Marcona almonds, hazelnuts, shaved raw asparagus

ASPARAGUS WITH ROMESCO

Grilled Baby Gem

Pomegranate, salsa macha, whipped garlic labneh, za'atar

ACORN SQUASH

Strawberry, macerated figs, Marcona almonds, mustard frills

Peach Stracciatella Salad

Mole, honey-miso, puffed wild rice, lemon, pea tendrils

ROASTED EGGPLANT

Roasted piquillo crème fraîche, salsa macha, shiso, cilantro

HEIRLOOM TOMATO

Olive oil cracker, membrillo, Idiazábal cheese

COCA IDIAZÁBAL

Hand-cut from the famous acorn-fed, black-footed Spanish pig

JAMÓN IBÉRICO DE BELLOTA CINCO JOTAS

Pat the sea bass fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

Prep and season

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When the butter foams and the pan is hot, place the fillets skin-side down and press gently with a spatula for 20 seconds to keep the skin flat. Cook skin-side down for 3.5–4 minutes without moving until the skin is crisp and golden. Flip the fillets and cook 1–1.5 minutes on the flesh side until opaque and just cooked through (internal temperature ~50–52°C/122–125°F). Remove to a warm plate and tent lightly with foil while you finish the sauce.

Pan-sear the fillets

In the same skillet (wipe out excess oil leaving about 1 tbs fond if needed), reduce heat to medium and add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. Add the thinly sliced garlic and sweat gently for 30–45 seconds until fragrant and just beginning to color — do not burn. Add the finely diced onion and cook 2–3 minutes until translucent.

Stir in the seeded, finely chopped tomato and 1/2 tsp pimentón, cooking 3–4 minutes until the tomato softens and the mixture becomes saucy. Deglaze with 30 ml dry white wine, scraping up any browned bits, and let the alcohol reduce by half (~1–2 minutes).

Add 60 ml fish or vegetable stock and simmer gently 3–4 minutes to concentrate flavors. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. If the sauce is too thin, simmer another 1–2 minutes; if too thick, add a splash more stock. Keep the sauce warm but not boiling.

Mix the smoked trout roe with 1/2 tsp fresh lemon juice in a small bowl and keep chilled until plating. Handle gently to avoid breaking the eggs; they should remain glossy and distinct.

Toss the very thinly sliced fennel with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice, 1/4 tsp sea salt, 1/8 tsp freshly ground black pepper, and the chopped parsley, chives and dill. Let sit 5–10 minutes so the fennel softens slightly and flavors marry. This creates a bright, crunchy herb-fennel salad to accompany the fish.

Spoon a generous ladle of warm Donostiarra sauce onto warmed dinner plates (or one large platter). Place a sea bass fillet over the sauce, skin-side up so it stays crisp. Spoon another small amount of sauce around the fish as desired.

Arrange a small mound of the fennel & fine herb salad beside or slightly atop the fish. Gently dot or spoon 1 tbs of the smoked trout roe near the fennel or on the fish (skin side), keeping the eggs intact. Sprinkle microgreens or baby herbs if using. Serve immediately with lemon wedges on the side for diners who want extra brightness.

Optional: For a glossier finish, warm 1 tbs unsalted butter until foamy and spoon a little around the fillet right before serving.

whole sea bass fillets, skin on

fine sea salt

freshly ground black pepper

extra-virgin olive oil

unsalted butter

small garlic cloves, thinly sliced

ripe tomato, seeded and finely chopped

good quality pimentón (smoked Spanish paprika)

dry white wine

low-sodium fish stock or vegetable stock

small white onion, finely diced

sea salt

smoked trout roe (or smoked salmon roe)

fresh lemon juice

fennel bulb, very thinly sliced (use mandoline if available)

flat-leaf parsley, finely chopped

chives, finely snipped

dill, finely chopped

microgreens or baby herbs for plating (optional)

lemon wedges

Remove the bone-in ribeye from the refrigerator at least 30–45 minutes before cooking so it reaches near room temperature. Pat dry thoroughly with paper towels.

Bring steak to temperature

Season both sides and the edge generously with kosher salt (about 2 tsp total) and freshly ground black pepper. Press the seasonings into the meat.

Preheat a heavy skillet (cast iron recommended) over medium-high to high heat until very hot, about 5 minutes. Add 2 tablespoons neutral oil and swirl to coat.

Sear the steak: place the ribeye in the hot pan and do not move for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Tilt the pan, add 2 tablespoons butter, smashed garlic cloves, and thyme sprigs. As the butter foams, spoon the butter, garlic, and thyme over the steak (baste) for another 1–2 minutes to develop flavor.

Check internal temperature with an instant-read thermometer: for medium-rare remove at 125–127°F (52–53°C). If the steak is very thick and needs finishing, transfer the pan to a 400°F (200°C) oven for 3–6 minutes until desired temperature is reached.

Transfer the steak to a cutting board, tent loosely with foil and rest for 6–10 minutes. Resting completes carryover cooking and keeps juices in the meat.

Place the peeled, cubed Yukon Gold potatoes in a pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 12–15 minutes depending on size.

While the potatoes cook, warm the milk, butter (4 tbsp) and cream in a small saucepan until butter melts and mixture is hot but not boiling. Keep warm.

Drain the cooked potatoes well and return them to the still-warm pot. Over low heat, briefly dry the potatoes for 30–45 seconds to remove excess moisture, stirring gently.

Pass the potatoes through a potato ricer or mash with a fine masher into a bowl for a very smooth texture. Gradually add the warm milk–butter–cream mixture, stirring until silky and smooth. Season with 1 tsp salt and 1/2 tsp white or black pepper. Taste and adjust seasoning. Keep warm until plating.

While the steak rests, make the jus in the same skillet used for the steak to capture browned fond. Remove excess fat if there is more than 1 tablespoon, leaving about 1 tsp or 1 tbsp for flavor. Add 1 tsp olive oil if pan is dry and place over medium heat.

Add the finely minced shallot and sauté until translucent and fragrant, about 1–2 minutes. Deglaze the pan with 1/4 cup red wine (if using), scraping up the browned bits, and reduce by half, about 1–2 minutes.

Add 1 cup beef demi-glace or concentrated beef stock and simmer until the sauce coats the back of a spoon and is reduced slightly, about 3–5 minutes. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Remove from heat and swirl in 1 tablespoon cold unsalted butter to finish and give the jus a glossy sheen. Taste and adjust seasoning. Keep warm.

Slice the rested ribeye against the grain into 3/4–1 inch thick slices. Spoon a generous portion of potato purée in the center of each plate.

Fan 2–3 slices of ribeye over or beside the purée. Spoon warm jus around or over the meat (do not drown the dish). Sprinkle chopped chives or parsley over the purée and meat for color.

Serve immediately so the steak is hot and the purée is creamy.

bone-in ribeye steak (about 16–20 oz / 450–570 g)

kosher salt

neutral oil (canola or grapeseed)

garlic cloves, smashed

fresh thyme sprigs

Yukon Gold potatoes, peeled and cut into 1–1.5 inch cubes

whole milk

cream (35% or heavy cream)

salt

white pepper or black pepper

beef demi-glace or concentrated beef stock

red wine (optional)

shallot, finely minced

unsalted butter, cold (for finishing)

olive oil

chopped chives or parsley

Bring the vinegar, water, sugar, salt, peppercorns, bay leaf, and thyme to a gentle simmer in a small saucepan, stirring until the sugar dissolves.

Add peeled pearl onions to the hot brine, simmer 2 minutes, then remove from heat and let cool to room temperature in the liquid (about 30 minutes). Transfer to a jar and refrigerate. Will keep several weeks — use chilled when plating.

Warm the neutral oil in a small saucepan over very low heat — just warm, do not simmer. Remove from heat.

Add the marigold petals to the warm oil, steep 10–15 minutes until the oil takes on a golden color and floral aroma. Strain through a fine-mesh sieve or cheesecloth into a small bowl, pressing gently on petals. Discard solids and season oil with a pinch of salt. Keep at room temperature; can be made a day ahead.

Heat 1 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium heat. Add minced shallot and cook, stirring, until translucent, 1–2 minutes.

Add the spinach in batches, tossing to wilt. Cook just until wilted but bright green, about 2–3 minutes total. Season with 1 tsp salt, 1 tsp white/black pepper, and 1 tsp lemon juice. Keep warm and set aside until plating.

Preheat oven to 400°F (200°C). Pat the lamb racks dry with paper towels. Season generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing to coat all over.

Heat 2 tbsp olive oil in an ovenproof skillet over high heat until shimmering. Sear the lamb racks, fat side down first, about 2–3 minutes until deeply browned. Sear the other sides 1–2 minutes more to color evenly.

Add 2 tbsp butter, smashed garlic cloves, and rosemary sprigs to the pan. Spoon melted butter over the racks for 30 seconds, then transfer the skillet to the preheated oven.

Roast until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 12–16 minutes depending on thickness. Use an instant-read thermometer for accuracy. Remove from oven and transfer racks to a cutting board; tent loosely with foil and rest 8–10 minutes (carryover will bring to ~130–135°F).

Once rested, slice each rack between the bones into individual chops (8 total chops per rack if using 8-rib racks).

In a small saucepan over medium heat, melt 1 tbsp butter and add the minced shallot. Sweat the shallot gently until translucent, 1–2 minutes — do not brown.

Add 1 tablespoon red wine (if using) and reduce by half. Pour in 1 cup lamb or veal stock and bring to a simmer. Reduce by about one-third, then add 1 cup heavy cream and simmer gently until slightly thickened to coat the back of a spoon, 6–8 minutes.

Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper. For a silkier finish, whisk in the cold cubed butter off the heat, one piece at a time, until incorporated. Keep warm.

On each plate, place a small bed of the warm Bloomsdale spinach slightly off-center.

Arrange 3–4 lamb chops (sliced from the rack) leaned against the spinach or fanned on top.

Spoon 2–3 tablespoons of the lamb cream around and under the lamb, not covering the crust so the sear remains visible.

Place 2–3 pickled pearl onions (drained) on the plate beside the lamb and spinach.

Drizzle 1–2 teaspoons of marigold oil around the plate for color and floral note. Scatter microgreens or a few marigold petals on top and finish with a light sprinkle of flaky sea salt.

French-trimmed lamb rack (8 ribs, frenched)

Kosher salt

Black pepper, freshly ground

Olive oil

Unsalted butter

Garlic cloves, smashed

Fresh rosemary sprigs

Bloomsdale spinach (or baby spinach)

Shallot, finely minced

Salt

White pepper (or black), ground

Fresh lemon juice

Small pearl onions, peeled

Apple cider vinegar

Water

Granulated sugar

Whole peppercorns

Bay leaf

Fresh thyme sprig

Neutral oil (grapeseed or canola)

Fresh marigold petals (calendula), lightly packed

Lamb or veal stock (concentrated)

Heavy cream

Red wine (optional)

Unsalted butter, cold, cubed

Freshly ground black pepper

Microgreens or baby marigold petals

Flaky sea salt

Remove the Wagyu flat irons from the refrigerator 45–60 minutes before cooking to come to room temperature; pat dry with paper towel.

Bring to temperature

Season both sides generously with kosher salt and freshly ground black pepper about 20 minutes before cooking so the salt begins to penetrate.

Preheat a heavy skillet (cast-iron preferred) over medium-high heat until smoking lightly. Add neutral oil and swirl to coat.

Place steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes. Reduce heat to medium.

Add butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and baste the steaks continuously with the melted butter for 1–2 minutes to develop flavor and finish cooking. For medium-rare target an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C).

Transfer steaks to a cutting board and loosely tent with foil. Rest for 8–10 minutes before slicing against the grain into 1/4-inch slices.

While steaks rest, preheat a sauté pan over medium heat. Drizzle olive oil and add butter until melted and shimmering.

Place halved cone cabbage cut-side down in the pan. Season with kosher salt and black pepper. Sear for 4–5 minutes until the cut face is caramelized and golden.

Turn the cabbage halves and reduce heat to medium-low. Cover and cook 6–8 minutes until tender but still holding shape (or roast in a 400°F/200°C oven for 12–15 minutes).

Finish with a squeeze of fresh lemon juice and adjust seasoning. Keep warm until plating.

Place drained piquillo peppers and optional roasted red pepper into a blender or food processor.

Add extra-virgin olive oil, smoked paprika, ground cumin, sherry vinegar, kosher salt, and honey (if using). Purée until completely smooth, scraping down sides as needed.

If the puree is too thick, add warm water 1 tablespoon at a time until you reach a spoonable but spreadable consistency (about 1–2 tablespoons). Taste and adjust salt, acidity, or sweetness.

Transfer to a squeeze bottle or small bowl and keep at room temperature until plating.

In a small saucepan, sweat the minced shallot over medium heat with a teaspoon of butter until translucent but not browned, about 2 minutes.

Deglaze the pan with 2 tablespoons dry red wine (if using) and reduce by half.

Add the veal demi-glace or veal jus and the thyme sprig. Warm gently, stirring, until it just simmers. Reduce until slightly thickened to coat the back of a spoon, about 4–6 minutes.

Remove from heat, discard thyme sprig, and whisk in the cold cubed butter a little at a time to finish and give the sauce a glossy sheen. Season with black pepper to taste. Keep warm for plating.

On each plate, smear 2–3 tablespoons of the spiced piquillo puree in an arc where the steak will sit.

Place a halved cone cabbage next to the puree. Fan sliced Wagyu flat iron over the puree, arranging slices slightly overlapped.

Spoon 2–3 tablespoons of warm veal jus around and lightly over the steak (avoid drowning the puree).

Finish with a few flakes of sea salt over the beef, a small handful of microgreens or chopped parsley on the cabbage or steak, and a final drizzle of high-quality olive oil if desired.

Wagyu flat iron steaks (about 8–10 oz / 225–280 g each)

Garlic cloves, lightly crushed

Fresh thyme sprigs

Cone (point) cabbage, halved and cored

Butter

Jarred piquillo peppers, drained

Roasted red pepper (optional, jarred)

Extra-virgin olive oil

Smoked paprika

Ground cumin

Sherry vinegar or red wine vinegar

Honey or agave (optional, to balance acidity)

Warm water (to thin, if needed)

Reduced veal demi-glace or veal jus (store-bought or homemade)

Unsalted butter, cold, cubed (for finishing)

Dry red wine (optional, to deglaze)

Black pepper, to taste

Microgreens or chopped parsley

Flaky sea salt (for finishing)

Pat the duck breasts dry. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature 20–30 minutes while preparing other components.

Score, season and rest

Place a cold, heavy skillet (cast iron preferred) over medium-low heat. Place duck breasts skin-side down in the dry skillet. Cook gently for 8–12 minutes, allowing fat to render and skin to become deep golden and crisp. Tilt the pan occasionally and spoon off excess fat into a heatproof container (reserve for frying fritters if desired).

Render skin and sear

When the skin is crisp, flip the breasts and sear the meat side 1 minute. Transfer skillet to a 400°F (200°C) oven for 5–8 minutes depending on thickness and desired doneness (5–6 minutes for medium-rare). Remove, tent lightly with foil and rest 6–8 minutes before slicing thinly on the bias.

Finish in oven and rest

Preheat oven to 425°F (220°C). Toss carrot pieces with 2 tbs olive oil, a pinch of salt and pepper on a rimmed baking sheet. Roast until deep golden and very tender, 25–30 minutes, turning halfway. Reserve about 1/2 cup of roasted carrot for the fritters if you prefer a roasted flavor in them; the rest will become purée.

Lubina*

‘meat And Potatoes’*

Rack Of Lamb*

Wagyu Flat Iron*

Duck Breast*

Gambas*

Seared Hokkaido Scallops*

Hiramasa Crudo*

Fennel Soup*

Oysters*

Wild Mushrooms In Laurel Cream*

Vermicelli “mac N’ Cheese”*

Asparagus With Romesco

Grilled Baby Gem

Acorn Squash

Peach Stracciatella Salad

Roasted Eggplant

Heirloom Tomato

Coca Idiazábal

Jamón Ibérico De Bellota Cinco Jotas