Grapefruit, Hazelnuts, Parsley Oil, Satsuma

Scallop Crudo

Hudson Valley Foie Gras, Citrus Gelée, Brewpaddle Sourdough

Foie Gras Mousse

Black Pepper, Parmigiano Reggiano Espuma, Squid Ink Spaghetti

Cacio E Pepe

16oz Prime Bone-In Ribeye, Mushroom Jus, Gremolata

Bone-In Ribeye

Crispy 1⁄2 Chicken

Yeast Rolls

Beef Wellington

Pomme Frites

Creamed Spinach, Bacon, Parmigiano Reggiano Espuma

Roasted Oysters

Ricotta, Vodka Sauce, Basil Oil, Bolognese

Ravioli

Creamed Spinach

Onion Soup

Murder Point

1000 Layer Potatoes

Pork Chop Paillard

U12 gulf shrimp, garlic oil, fried garlic

Garlic Shrimp

Squash Gratin

Disco Hama

Fried Eggplant

Charred Broccolini

Bacon, Paddlefish Caviar, Duck Egg, Tagliatelle

Carbonara

Scallops

Crab Ravigote

French Hermi

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes, until golden and fragrant. Let them cool, then chop coarsely.

Prepare the Hazelnuts

In a small saucepan, bring water to a boil. Blanch the parsley in boiling water for 30 seconds, then transfer to an ice bath. Drain and squeeze out excess water. Blend the parsley with olive oil until smooth. Strain through a fine mesh sieve and set aside.

Make Parsley Oil

Segment the grapefruit and satsuma oranges, removing any seeds and pith. Reserve the juice for drizzling later.

Prepare the Citrus

Using a sharp knife, slice the scallops thinly and arrange them on a chilled plate.

Slice the Scallops

Top the scallop slices with grapefruit and satsuma segments. Drizzle with parsley oil and reserved citrus juice. Sprinkle with chopped hazelnuts, salt, and black pepper to taste.

Assemble the Crudo

Fresh scallops

Grapefruit

Satsuma oranges

Hazelnuts

Olive oil

Fresh parsley

Salt

Black pepper

In a small pan over medium heat, melt 20 grams of the unsalted butter. Add the finely chopped shallots and sauté until translucent, about 5 minutes. Remove from heat and let cool.

Sauté Shallots

In a food processor, combine the Hudson Valley foie gras and the remaining butter. Blend until smooth.

Blend Foie Gras

Add the cooled shallots, heavy cream, cognac, salt, and white pepper to the foie gras mixture. Blend until all ingredients are well incorporated and the mixture is smooth and creamy.

Add Ingredients

Transfer the mousse to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

Chill Mousse

Hudson Valley Foie Gras

Unsalted Butter

Heavy Cream

Shallots

Cognac

White Pepper

In a large pot, bring 2 liters of water to a boil. Add salt to taste. Cook the squid ink spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Cook the Spaghetti

In a saucepan, combine the heavy cream and grated Parmigiano Reggiano over low heat. Stir until the cheese has melted and the mixture is smooth. Use an immersion blender or a whipped cream siphon to aerate the mixture, creating a light espuma.

Make the Parmigiano Reggiano Espuma

In the same pot used to cook the spaghetti, add the drained pasta back in. Toss with freshly cracked black pepper and a little reserved pasta water to create a creamy sauce. Adjust the seasoning with salt if needed.

Combine Pasta and Seasoning

Plate the squid ink spaghetti, adding a generous dollop of Parmigiano Reggiano espuma on top. Finish with an extra sprinkle of black pepper for garnish.

Serve

Squid Ink Spaghetti

Parmigiano Reggiano

Black Pepper (freshly cracked)

Water (for boiling pasta)

Remove the ribeye from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your grill or skillet over medium-high heat.

Preparing the Ribeye

Rub the ribeye with olive oil, salt, and black pepper on both sides.

Seasoning

Sear the ribeye for about 4-5 minutes on each side or until it reaches your desired level of doneness. Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.

Cooking the Steak

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

Resting

In a saucepan, melt butter over medium heat. Add shallots and garlic, sauté until fragrant. Add mushrooms and cook until soft. Pour in red wine and beef broth, add thyme, and simmer until slightly thickened.

Making the Mushroom Jus

In a small bowl, mix together chopped parsley, lemon zest, and minced garlic.

Preparing the Gremolata

Slice the ribeye and serve it topped with mushroom jus and a sprinkle of gremolata.

Serving

Bone-In Ribeye Steak

Black Pepper

Olive Oil

Pat the chicken halves dry with paper towels. Season generously with salt, black pepper, garlic powder, and paprika on both sides.

Prepare the Chicken

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

Heat the Oil

Place the chicken halves skin-side down in the skillet. Cook for 10-12 minutes until the skin is crispy and golden brown.

Cook the Chicken

Flip the chicken and reduce the heat to medium. Cover and cook for an additional 20-25 minutes until the internal temperature reaches 165°F (75°C).

Flip and Finish Cooking

In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes. Drizzle with olive oil, season with salt, and mix well.

Make the Chimichurri

In a small bowl, mix honey with hot sauce. Adjust the heat to taste.

Prepare the Spicy Honey

Serve the crispy chicken hot with chimichurri and spicy honey drizzled on top.

Whole chicken, cut in half

Garlic powder

Paprika

Fresh parsley, chopped

Fresh cilantro, chopped

Garlic cloves, minced

Red wine vinegar

Red pepper flakes

Honey

Hot sauce

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Add the yeast mixture, milk, melted butter, and eggs. Mix until a soft dough forms.

Mix the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place in a greased baking dish.

Shape the Rolls

Cover the baking dish with a cloth and let the rolls rise for another 30 minutes.

Second Rise

Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes until golden brown.

Bake

Brush the hot rolls with melted butter and sprinkle with Maldon salt. Serve warm with whipped butter.

all-purpose flour

active dry yeast

granulated sugar

salt

warm water

milk

unsalted butter

eggs

Maldon salt

Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Remove from heat and let cool.

Prepare the Beef

In the same skillet, add shallots and garlic, sauté until soft. Add the chopped mushrooms and thyme. Cook until moisture evaporates and the mixture is dry. Season with salt and pepper. Let cool.

Make the Mushroom Duxelles

Lay out prosciutto slices on plastic wrap, slightly overlapping. Spread the mushroom duxelles over the prosciutto. Place the cooled beef on top and roll tightly using the plastic wrap. Chill for 30 minutes.

Assemble the Wellington

Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry around the beef, sealing the edges. Brush with beaten egg.

Wrap in Puff Pastry

Preheat the oven to 400°F (200°C). Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes or until golden brown. Let rest for 10 minutes before slicing.

Bake the Wellington

Beef Tenderloin

Puff Pastry

Mushrooms (finely chopped)

Shallots (finely chopped)

Garlic (minced)

Fresh Thyme (leaves only)

Prosciutto (thinly sliced)

Egg (beaten, for egg wash)

Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick). Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

Drain the potatoes and pat them dry with paper towels. This step is important to achieve a crispy texture.

Dry the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the potatoes in batches, making sure not to overcrowd the pot. Cook for about 3-4 minutes until they are golden brown.

Fry the Potatoes

Remove the fries from the oil and place them on paper towels to drain excess oil. Season with salt while they are still hot.

Drain and Season

In a mixing bowl, combine the creme fraiche, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix until smooth and well combined.

Make the Aioli

Serve the crispy pomme frites with the creme fraiche aioli on the side.

Russet potatoes

Vegetable oil

Preheat your oven to 400°F (200°C). Clean the oysters under cold running water and scrub the shells to remove any dirt.

Prepare the Oysters

In a skillet over medium heat, cook the bacon until crispy. Remove from the pan and let it drain on paper towels. Once cool, crumble the bacon and set aside.

Cook the Bacon

In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant. Add the baby spinach and cook until wilted. Season with salt and pepper, then remove from heat.

Sauté Spinach

In a saucepan, combine the heavy cream and Parmesan cheese over low heat, stirring until the cheese is melted and the mixture is smooth. Whisk in the crème fraiche and lemon zest. Blend with an immersion blender until frothy.

Make the Espuma

Place the cleaned oysters on a baking sheet. Spoon the sautéed spinach on top of each oyster, followed by a sprinkle of crumbled bacon. Drizzle the Parmesan espuma over each oyster.

Assemble the Oysters

Roast the oysters in the preheated oven for about 10-12 minutes, or until the oysters are cooked and the tops are bubbly and golden.

Roast the Oysters

Remove from the oven and let them cool slightly before serving. Enjoy your roasted oysters immediately!

Fresh oysters

Creme fraiche

Baby spinach

Bacon

Parmesan cheese

Heavy cream

Garlic

Butter

Lemon zest

In a skillet, heat olive oil over medium heat. Add finely chopped onion and garlic, sauté until translucent.

Prepare the Bolognese Sauce

Add ground beef to the skillet and cook until browned. Stir in tomato paste, salt, and pepper. Cook for an additional 5 minutes, then remove from heat.

In a large pot of boiling salted water, add the fresh ravioli and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.

Cook the Ravioli

In a saucepan, heat vodka sauce over low heat until warm. Stir in the cooked Bolognese sauce.